FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method provides for introduction of suspension made of aqueous solution of gelling agent mixed with flavour substances and colorants, into cooled forming medium with subsequent washing of capsules and culinary treatment. Water solution of gelling agent is represented by 0.1-10.0% solution of thermotropic gelling agent in 0.2…2.0% water-soluble calcium salt at the temperature of 26…65°C. Forming medium is represented by 0.5…3.0% aqueous solution of sodium alginate at the temperature of 0…25°C.
EFFECT: invention makes it possible to produce thermally stable product with durable service life.
6 ex, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD TO PRODUCE ANALOG OF STURGEON AND SALMON CAVIAR | 2009 |
|
RU2413435C1 |
| ENCAPSULATED PROTEIN-CONTAINING PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2012 |
|
RU2514406C2 |
| DEVICE FOR CAPSULATED PRODUCTS PRODUCTION | 2009 |
|
RU2422055C2 |
| METHOD OF GRANULATED FOOD PRODUCT PRODUCTION | 2012 |
|
RU2512024C2 |
| GRANULATED PRODUCT AND ITS MANUFACTURE METHOD | 2012 |
|
RU2539525C2 |
| GRANULATED PRODUCT AND ITS MANUFACTURE METHOD | 2012 |
|
RU2543148C2 |
| METHOD FOR OBTAINING A SUBSTITUTE FOR GRANULAR CAVIAR | 2021 |
|
RU2767369C1 |
| METHOD FOR OBTAINING GRAIN PRODUCT CONTAINING C-PHYCOCYANIN | 2022 |
|
RU2795704C1 |
| METHOD OF PRODUCING IMITATION FOOD CAVIAR | 0 |
|
SU1016871A1 |
| METHOD OF PRODUCING EDIBLE CAVIAR-SIMULATING LAMINATED SPHERICAL PRODUCT | 0 |
|
SU1512471A3 |
