FIELD: food industry.
SUBSTANCE: the present innovation deals with applying soya protein paste obtained due to moisture-heat treatment of soya grains and its subsequent reducing. The prepared components should be pre-mixed at the following ratio, weight%: blanched liver 47.0; soya protein paste 30.0; roasted brown onions 6.0; roasted carrots 4.4; common salt 1.5; ground black pepper 1.0; post-blanching broth 10.1. The innovation enables to manufacture food product that contains carbohydrates, plant lecithin, vitamin E, being of balanced chemical composition, at high organoleptic values and relatively inexpensive price.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
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RU2482710C2 |
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