FIELD: production of texturized food products from raw plant material.
SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Mortierella gamsii micromycet biomass by predetermined process, with said components being used in the ratio of 6:7.
EFFECT: reduced consumption of texturizer and provision for keeping of structural-mechanical 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 |
|
RU2251334C2 |
| 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 |
|
RU2251904C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251903C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251905C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251333C2 |
