FIELD: food processing industry.
SUBSTANCE: claimed method includes cucumaria heat treatment and grinding thereof, followed by blending with vegetable oil, heating up to 95°C and homogenization. Moreover chitosan solution and food additive derived from cellulose are additionally introduced into mixture. More particularly mixture contains (mass %): ground cucumaria 55.0-65.0; chitosan solution 7.0-10.0; vegetable oil 10.0-20.0; cellulose-origin food additive 14.0-20.0.
EFFECT: emulsion with increased stability; foodstuff with diet and prophylaxis properties.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FOOD EMULSION | 2006 |
|
RU2320193C1 |
| METHOD FOR PRODUCING OF FOOD GRANULAR CAVIAR | 2004 |
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RU2246237C1 |
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| METHOD FOR PRODUCING OF GRANULAR FOOD CAVIAR | 2004 |
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| JELLY FOOD PRODUCT | 2004 |
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| METHOD OF PREPARING JELLY PRESERVES WITH SMOKY FLAVOR | 2002 |
|
RU2212801C1 |
| EMULSION SAUCE PRODUCTION METHOD | 2008 |
|
RU2375919C1 |
