FIELD: food industry.
SUBSTANCE: invention relates to food industry and medicine, it is intended for preparation of cocktails with health and recreation effect. The mixture based on natural juices contains natural juices: watermelon or grape or tomato juice or natural liquid honey, uncooked quail eggs in a blended condition and ozone at the following components ratio, g per l: natural liquid honey- 40-60, uncooked quail eggs in a blended condition - 240-260 (24-26 pcs.), ozone at the concentration of 0.004-0.01, natural juices: watermelon or grape or tomato juice - the rest.
EFFECT: invention allows to improve consumer properties of the cocktail due to application of natural products, easy accessible quail protein, saturation of the human organism with an allotropic oxygen form.
3 ex
| Title | Year | Author | Number | 
|---|---|---|---|
| OXYGEN COCKTAIL PREPARATION METHOD | 2010 | 
 | RU2442442C1 | 
| OXYGEN COCKTAIL PREPARATION MIXTURE | 2013 | 
 | RU2536894C1 | 
| CURATIVE-PROPHYLACTIC PREPARATION | 2001 | 
 | RU2193410C1 | 
| MIXTURE FOR OXYGEN COCKTAIL AND METHOD OF ITS PREPARATION | 1999 | 
 | RU2150856C1 | 
| MIXTURE FOR OXYGEN COCKTAIL | 0 | 
 | SU1797478A3 | 
| METHOD FOR OBTAINING A DRY FOOD MIXTURE OF FAST PREPARATION | 2020 | 
 | RU2759867C1 | 
| EMULSION FOOD PRODUCT | 2009 | 
 | RU2437577C2 | 
| METHOD FOR PRODUCTION OF OXYGEN COCKTAIL | 2013 | 
 | RU2539843C1 | 
| EMULSION FOOD PRODUCT | 2009 | 
 | RU2423055C2 | 
| EMULSION FOOD PRODUCT | 2009 | 
 | RU2423057C2 | 
Authors
Dates
2011-07-27—Published
2010-06-11—Filed