FIELD: production of textured foods from raw plant materials.
SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Mortierella sepedonioides 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.
| 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 |
|
RU2251329C2 |
| METHOD FOR MANUFACTURING MOUSSE OUT OF CITRUS FRUITS | 2003 |
|
RU2250665C2 |
| 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 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251333C2 |
