METHOD FOR PREPARING PASTY CURDLED MASS (VARIANTS) Russian patent published in 2003 - IPC

FIELD: dairy and food industry. SUBSTANCE: for production the curdled mass a mixture consisting of curd, butter, stabilizing agent and filling agent is used being raisin or jam, or vegetable garden herbs with pepper or garlic, or salt, or sugar are used as a filling agent. Prepared mixture is stirred in device at the rotation rate of mixing unit 3000 rev/min for 30-60 s and thermal treatment at 63-67 C is carried out in the same device at the rotation rate of unit 1500 rev/min for 3-7 min. Components are used in the following ratio, kg: curd, 68.11-83.8; stabilizing agent, 0.8-1.0; butter, 6.33-27.59; taste filling agent, 1.0-21.3. By the second variant curdled mass comprises the following seasonings additionally: vanillin, or crushed black pepper, mixture of spices and pepper aromatic principle, or mixture of spices and garlic aromatic principle taken in the following ratio of components, kg: curd, 68.11-83.8; stabilizing agent, 0.8-1.0; butter, 6.33-27.59; taste filling agent, 1.0-21.3; seasonings, 0.05-0.43. Invention provides preparing product eliciting broad spectrum of taste properties being in the range from dessert to snacking ones, good consumers' properties, homogeneous consistence and stability of properties for warranted storage time. Invention can be used in production of curdled articles. EFFECT: improved preparing method, valuable properties of product. 2 cl, 1 tbl, 8 ex