FIELD: food-processing industry.
SUBSTANCE: method involves preparing farce mixture; forming and drying at temperature of at least 40 C to have moisture content of at least 45%, with drying process being followed by subsequent baking until moisture content of ready product is 30-35% and its volume is increased by 1.5-2 times.
EFFECT: improved elasticity of product with aerated porous structure.
5 ex
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| METHOD OF MANUFACTURING COLD BAKED PORK | 2016 |
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RU2622666C1 |
