CRISPY FOOD PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23P1/08 A23G3/48 A23G3/54 A23L1/10 

FIELD: food industry.

SUBSTANCE: one prepares the base and the auxiliary suspensions containing a binding agent. One alternatively coats the central part of the product with the base suspension and a dry mixture to form the first intermediate product. The latter is coated with the auxiliary suspension (that is more adhesive than the base suspension) and with inclusions till formation of the second intermediate product. One bakes the second intermediate product, optionally one may add seasonings into the product. The produced crispy food product contains the central part, the inner layer (glued to the central part and containing the base suspension and the dry mixture), the outer layer glued to the inner layer and containing the auxiliary suspension and the inclusions placed over the outer layer and partly coating it. Additionally the food product contains seasonings placed over the outer layer.

EFFECT: inventions ensure enhanced nutritive value to the product, division of adhesiveness and texture, production of a softer product without a tough, glassy texture.

17 cl, 4 tbl, 1 dwg