METHOD OF OBTAINING CURD PRODUCT Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves mixing curd, butter, sugar, sea buckthorn pulp and water; introducing into resultant mixture preparation produced by sequential extracting of Mortierella nantahalensis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, with said preparation being used in an amount of about 4% by weight of mixture; freezing; providing vacuum-sublimation drying; grinding and packing in hermetic package made of composite material for obtaining base product. EFFECT: wider range of curd-base products with vegetable fillers, improved quality and increased shelf life of base product.