METHOD OF PREPARING JELLY PICKLE WITH SMOKE AROMA Russian patent published in 2002 - IPC

FIELD: food industry, particularly, preparation of culinary jelly food products from meat, fish and seafoods. SUBSTANCE: method involves homogenization of vegetable oil, broth, flavors and jelly former in the form of chitosan solution and smoke flavoring preparation, which is preliminarily cleaned by adding in it dry chitosan in amount of 0.5-0.1% and ageing at temperature 30-40 C with the following removal of residue. For preparation of stable jelly pickle, homogenization of components mixture is conducted at temperature not lower 60 C and at the following ratio, mas. %: vegetable oil, up to 45.0; broth, 25.0-32.5; chitosan solution, 3.0; smoke flavoring preparation, 0.5-3.0; flavors, the balance. EFFECT: broadened assortment of pickles for preparation of culinary products with positive action to man's organism due to treatment-and-prophylactic properties of chitosan including in composition of jelly pickle. 2 cl, 1 tbl