FIELD: food products.
SUBSTANCE: invention refers to fat-and-oil industry. The method of decreasing splashing of culinary fat product includes the following stages: (a) choosing culinary fat product containing from 0 to 5 wt % of disperse aqueous phase, (b) choosing insoluble in fat vegetable substance with consistency allowing to mince it in powder, (c) mincing the vegetable substance in powder with average weighted particle diametre (d4,3) chosen in the range from 1 to 2000 mcm, (d) mixing of the obtained powder with culinary fat product in the amount from 0.1 to 25 wt % in the recount to the mass of the product to uniform dispersion powder of the total product mass.
EFFECT: decrease of splashing culinary fat product when frying with the usage of cheap natural and highly-effective ingredients.
10 cl, 1 tbl, 1 ex
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