METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE CURDY PRODUCT Russian patent published in 2011 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method involves adding curd into normalised milk in an amount of 30-50% of milk weight; the produced mixture is sterilised, then the produced clot is separated. One adds chicken eggs in an amount of 5.5% of milk weight, dairy butter in an amount of 5% of milk weight and homogenised salted salmon fish milt in an amount of 15-40% of milk weight into the clot. One thoroughly stirs all the components and produces a blend. Then the blend is melted, intensively stirred, then it is folded and beaten up before cooling.

EFFECT: invention allows to produce a product with high food and biological value as well as to extend the range of dairy products.

2 tbl, 5 ex