FIELD: food industry.
SUBSTANCE: method envisages preparation of culinary salt, its soaking in a juice and/or marinade and/or brine and/or vegetal food raw material infusion till its moisture content is 1.5 - 5%; then the salt is milled. Consumption of juice and/or marinade and/or brine and/or vegetal food raw material infusion is 5 - 25% of the salt weight.
EFFECT: method enables manufacture of a product with varied taste combinations and colouration, enriched with mineral substances and vitamins.
9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FLAVOURED CULINARY SALT PRODUCTION METHOD | 2010 |
|
RU2431413C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
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| NONCONFORMING BREAD PROCESSING METHOD | 2012 |
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| METHOD FOR CHOCOLATE PREFORMING | 2009 |
|
RU2404681C1 |
