METHOD FOR PRODUCING BAKED CURD PUDDING Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves introducing into receipt mixture preparation produced by sequential extracting of Mortierella gracilis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue; packing mixture in hermetically sealed package; sterilizing and simultaneously baking said mixture. Mixture components are used in the following ratio, wt%, to an accuracy of plus and minus 5%: curd 635; eggs 168; sand sugar 60; semolina 40; edible texturizer concentrate 8; preparation of Mertierella gracilis micromycet biomass 6.8; butter 77; edible salt 5; vanillin 0.1; ascorbic acid 0.1. EFFECT: improved quality and increased immune stabilizing properties of finished product.