FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and can be used for production of curdy products with filler. Method includes mixing of not fat curd and vegetable filler - extraction cake of cucurbits crops, taste flavour - glycine and bioadditive - farina (pollen load). Obtained mass is frozen till -25°C, dried in vacuum-freeze-drier at 1 millimetre of mercury, drying is finished at 40°C.
EFFECT: invention allows to increase product's biological value and storage time, expand curdy products range.
4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MAKING CURD PASTE WITH FUNCTIONAL PROPERTIES | 2021 |
|
RU2765054C1 |
| METHOD FOR PRODUCING CURD MASS FROM GOAT MILK | 2021 |
|
RU2766205C1 |
| METHOD FOR PRODUCING CURD PASTE BASED ON GOAT MILK | 2021 |
|
RU2766204C1 |
| METHOD OF OBTAINING STIMULATIVE BEE FEEDING | 2007 |
|
RU2337568C1 |
| METHOD OF PRODUCING FERTILIZING FOR BEES | 2018 |
|
RU2704265C1 |
| DIETARY SUPPLEMENT | 2007 |
|
RU2340217C1 |
| MELTED CHEESE COMPOSITION | 2004 |
|
RU2260285C1 |
| CURD PRODUCT | 2019 |
|
RU2728442C1 |
| DIETARY SUPPLEMENT | 2009 |
|
RU2400107C1 |
| MILK PROTEIN CURD PRODUCT | 2022 |
|
RU2788346C1 |
