METHOD FOR PRODUCING CURD SYRNIKI Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: mixture is prepared, containing non-fat curd in an amount of 76-81.2%, wheat flour in an amount of 3.0-5.0%, a stabiliser represented by "Vitazar" dietary supplement in the amount of 3.0-4.0%,salt in an amount of 0.6%, green buckwheat grains presoaked in warm water (40°C for 15-20 min) and crushed to the size of 0.5-1 mm in an amount of 5.0%, baking soda in an amount of 0.3%, and vanillin in an amount of 0.1%. The dough is kneaded, maintained for 1.5-2 hours at the temperature of 6-8°C, moulded in the form of bars, cut into slices, paneered in flour, shaped into round balls, roasted on both sides and treated in a cabinet oven at the temperature of 180°C for 6-7 min. The initial components quantities are expressed in terms of wt %.

EFFECT: improving the syrniki quality, increasing the food and biological value, enriching the finished product with dietary fibers, imparting the prophylactic orientation to the product, the stabilization of the rheological properties of the finished product.

4 tbl, 2 ex