FIELD: food processing industry, in particular catering.
SUBSTANCE: claimed berry mousse is prepared using as structure-forming agent mixture of carragheenan and preparation, obtained from biomass of Mortierella parvispora micromycete according to claimed technology in mass ratio of 6:7.
EFFECT: decreased consumption of structure-forming agent without losses of structural, mechanical and organoleptic properties.
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| Title | Year | Author | Number |
|---|---|---|---|
| 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 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251322C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2248721C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251328C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM BERRIES | 2003 |
|
RU2251332C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251329C2 |
| METHOD FOR PRODUCING OF JELLY FROM FRESH FRUITS OR BERRIES | 2003 |
|
RU2251911C2 |
