FIELD: food industry.
SUBSTANCE: grain food product is produced by preparation of grain, its soaking, sprouting in water at the temperature of 25-30°C for 24-30 hours until sprouts size makes 1-2 mm and grinding. Prior to sprouting, grain is disinfected, and blanched after sprouting. After blanching, honey and/or raisins, and/or prunes may be added into grain product.
EFFECT: invention is aimed at production of food product with high biological activity with the possibility of its durable preservation and transportation.
5 cl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCTION OF BAKERY PRODUCTS (VERSIONS) | 2008 |
|
RU2399210C2 |
| "TALKAN" FUNCTIONAL FOOD PRODUCT OF SPROUTED GRAINS AND PRODUCT MANUFACTURE METHOD | 2009 |
|
RU2463809C2 |
| METHOD FOR MANUFACTURE OF INSTANT FOOD PRODUCTS BASED ON SPROUTED CEREALS | 2013 |
|
RU2536581C1 |
| FUNCTIONAL FOOD PRODUCT FROM SPROUTED GRAINS | 2015 |
|
RU2599569C1 |
| METHOD OF PRODUCING BAKED GOODS AND PASTRY (VERSIONS) | 1997 |
|
RU2122794C1 |
| FOOD PRODUCT PRODUCTION METHOD | 2011 |
|
RU2470523C1 |
| METHOD OF PREPARATION FOR STORAGE AND CONSUMPTION OF FERMENTED AND NON-FERMENTED GRAIN COMPONENTS | 2019 |
|
RU2728408C1 |
| PRESERVATION METHOD OF GERMINATED SEEDS OF CEREAL AND LEGUME CROPS | 2019 |
|
RU2714266C1 |
| METHOD FOR OBTAINING FROZEN SEMI-FINISHED PRODUCT FOR ENRICHING LIQUID FOOD PRODUCTS | 2016 |
|
RU2640841C2 |
| METHOD FOR TREATING CEREAL CROPS (VERSIONS) | 1997 |
|
RU2121801C1 |
