FIELD: food industry.
SUBSTANCE: invention relates to a method for preparation of bouillon tablet with two or more layers. Method involves formation of the tablet first layer containing a mixture of two or more of taste intensifier, salt, sugar and fat or oil; formation of the tablet second layer by addition to the first layer with a mixture containing one or more of greens, side dishes, vegetables pieces and spices. Pressing of the two layers is performed to form a tablet by means of a rotary double-stamp press. Invention relates to a bouillon tablet of solid type prepared according to the specified method. Invention relates to the use of the bouillon tablet to prepare soup, sauce, bouillon or gravy or as a condiment. Greens and vegetables pieces remain unchanged and retain their organoleptic properties during the entire production process.
EFFECT: invention enables to avoid the stage of drying, accurate dosing and softly treat particles of greens and vegetables.
23 cl, 1 dwg
| Title |
Year |
Author |
Number |
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2007 |
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|
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2005 |
|
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2016 |
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|
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|
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|
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2020 |
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2018 |
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|
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| CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS PARTICLES, XANTAN AND LOCUST BEAN GUM, METHOD OF ITS PRODUCTION AND APPLICATION |
2006 |
- Akhterkamp Georg
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|
RU2384251C2 |
| PACKAGED CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS XANTAN AND LOCUST BEAN GUM, METHOD OF ITS PRODUCTION AND APPLICATION |
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- Kun Mattias
|
RU2384252C2 |
| METHOD OF PRODUCING POWDER-LIKE FAT-CONTAINING FOOD PRODUCT, FAT-CONTAINING FOOD PRODUCT AND HARD PRODUCT |
1996 |
- Loran Karmen
- Ann Fro-Kutaz
|
RU2153269C2 |
