FIELD: food-processing industry, in particular, preparing of texturized food products from plant material.
SUBSTANCE: method involves using texturizer, such as mixture of carragheenan and preparation produced from Mortierella zychae micromycet biomass by predetermined method, said mixture components being used in the ratio of 6:7. Method allows texturizer settling to be reduced while valuable properties of product to be kept.
EFFECT: improved structural-mechanical and organoleptical properties of product.
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