FIELD: food-processing industry, in particular, process used in food processing and public catering enterprises.
SUBSTANCE: method involves preparing dough and filler; forming semi-finished product by using stamping process and freezing said product. Filler is mixture of fruit pulp and groats used in the ratio of 10.0:0.5-10.0-1.5, said components being preliminarily exposed to thermal processing. Before forming process, iodine-containing additive is introduced into dough in an amount of 0.0003-0.0007% by weight of semi-finished product.
EFFECT: increased nutrient value, improved prophylactic properties and wider range of products.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FAST FROZEN HALF-FINISHED PRODUCTS OF DOUGH WITH CURDS FILLING | 0 |
|
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| METHOD OF PREPARING SEMIFINISHED PRODUCTS OF MILK-PROTEIN OR VEGETABLE RAW MATERIALS | 1991 |
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RU2313949C2 |
