FIELD: technology of food products making.
SUBSTANCE: semi-finished product includes meat raw materials, fillers, salt, spices, dried and finely ground breadcrumbs and drinking water. Additionally it contains filling of fruit and berry raw materials and sugar, which is inserted into semi-finished product during molding. As protein-carbohydrate component paste is used made of boiled haricot beans, water, vegetable oil, dry milk and pectin in proportion of 3:2:1:0.5:0.3. Minced raw materials prior to mixing are exposed to thermal treatment at temperature from 90 to 200°C for 1-5 minutes. Ingredients of semi-finished product are taken in certain proportion.
EFFECT: increase of detoxication properties of food products and production of specialised food products for children of school age with high nutritious and biological value.
2 cl, 2 tbl, 3 ex
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