FIELD: production of structured food products from plant material.
SUBSTANCE: method involves using structurizer such as mixture of carragheenan and preparation produced from Mortierella pusilla micromycet biomass by predetermined process, said mixture components being used in weight ratio of 7:6.
EFFECT: reduced consumption of structurizer while keeping structural-mechanical and organoleptical properties of base product.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245632C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245633C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251912C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252620C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251331C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252627C2 |
| METHOD FOR MANUFACTURING JELLY OUT OF CITRUS FRUIT | 2003 |
|
RU2247508C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251318C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251323C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2249395C2 |
