FIELD: food-processing industry. SUBSTANCE: paste composition comprises beef, pork, ox or hog liver, pork fat, soya full-fatty flour, onion, red sweet pepper, bone bouillon, carbon dioxide extracts of black bitter pepper and nutmeg, salt and preparation produced from Pythium ultimum micromycet biomass by predetermined process. EFFECT: simplified composition, reduced consumption of carbon dioxide extracts of spices and improved consumer properties of final product. 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PASTE | 2002 |
|
RU2214725C1 |
| PASTE | 2002 |
|
RU2214108C1 |
| PASTE | 2002 |
|
RU2217012C1 |
| PASTE | 2002 |
|
RU2217014C1 |
| PASTE | 2002 |
|
RU2214727C1 |
| PASTE | 2002 |
|
RU2214732C1 |
| PASTE | 2002 |
|
RU2214738C1 |
| PASTE | 2002 |
|
RU2214734C1 |
| PASTE | 2002 |
|
RU2214737C1 |
| PASTE | 2002 |
|
RU2214728C1 |
