FIELD: food industry.
SUBSTANCE: invention relates to food industry. The jelly marmalade production method envisages furcellaria agar washing, swelling and dissolution in 80-90°C water with addition of calcium lactate in an amount of 0.2-2.6% of the ready products weight, jelly mass production and cooling. After cooling one introduces into the jelly mass a complex food additive in an amount of 2.8-5.0% of the ready products weight, the additive composition being as follows, wt %: sodium lactate - 21.9-26.0; glycerine - 21.4-22.6; lactic acid -17.2-18.5; calcium lactate - 14.2-15.5; water - balance; then one proceeds with moulding, curing and drying of the ready products.
EFFECT: invention allows to enhance the quality of jelly marmalade and enrich it with calcium.
3 tbl, 3 ex
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