FIELD: food-processing industry and public catering.
SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Mortierella parvispora micromycet biomass by predetermined process. Weight ratio of said components is 6:7.
EFFECT: reduced laying and provision for keeping of structural-mechanical and organoleptical properties of base product.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251323C2 |
| METHOD FOR MANUFACTURING MOUSSE OUT OF CITRUS FRUITS | 2003 |
|
RU2247507C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2249395C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251910C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251334C2 |
| METHOD FOR MANUFACTURING MOUSSE OUT OF CITRUS FRUITS | 2003 |
|
RU2250665C2 |
| METHOD FOR PRODUCTION OF BERRY MOUSSE | 2003 |
|
RU2259070C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251903C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251904C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251905C2 |
