FIELD: food-processing industry, in particular, preparing of formed protein products.
SUBSTANCE: method involves bringing moisture content of dough-like mass prepared on the basis of soya protein product, starch and soup concentrate, to 65-70%; forming resultant mixture by preliminarily heating to temperature of 115 C under pressure of 0.25 MPa for producing of 79 mm long, 50 mm wide and 4 mm high briquettes; drying briquettes using active air ventilation at temperature of 5-10 C.
EFFECT: improved quality of ready product by increased porosity, and reduced consumption of power for drying process.
1 dwg, 1 ex
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