FIELD: food industry.
SUBSTANCE: method is implemented as follows. A protein clot is treated. It is cooled to a temperature of 0-25°C and mechanically ground to the puree-like state of homogeneous consistency. It is packed in a container and divided into separate portions. The packaged puree-like mass is subjected to heating at a temperature of 60 to 110°C for 30-90 minutes.
EFFECT: obtaining a product without preservatives with improved organoleptic properties, with the shelf life of up to 6 months at room temperature.
2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| SOYA-BASED PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2557295C2 |
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| FUNCTIONAL PROTEIN PRODUCT PRODUCTION METHOD | 2010 |
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RU2437559C1 |
| METHOD OF PRODUCING SOYA PROTEIN PRODUCTION, MAINLY, SOYA CHEESE | 2000 |
|
RU2192139C2 |
