FIELD: food industry.
SUBSTANCE: method involves heat treatment of raw material, preparing the formulation mixture, moulding, heat treatment of products, packaging. As a meat component, white poultry meat is used; as vegetable ones, components selected from champignons, tomatoes, greens and lentils are used, and olive oil and spices are added as well. The pate components are used at a certain quantitative ratio.
EFFECT: providing the production of a low-calorie pate allowing to obtain a product with increased biological value and a balanced amino acid composition, which promotes the improvement of digestion and metabolism in the human body.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PASTE WITH VEGETABLE COMPONENTS PRODUCTION METHOD | 2008 |
|
RU2366298C1 |
| METHOD FOR PRODUCTION OF PROPHYLACTIC PURPOSE PASTE WITH ROWANBERRIES | 2009 |
|
RU2423881C2 |
| METHOD OF PREPARING SALAD | 2000 |
|
RU2167530C2 |
| METHOD FOR PRODUCING OF MEAT-AND-VEGETABLE CANNED FOODS BY "KEEP-FRESH" PROCESS AND MEAT-AND-VEGETABLE CANNED FOODS | 2006 |
|
RU2297779C1 |
| LIVER PATE FUNCTIONAL ENRICHED | 2022 |
|
RU2787030C1 |
| RECIPE COMPOSITION OF PASTE WITH CHICK-PEA | 2022 |
|
RU2793446C1 |
| RECIPE COMPOSITION OF CHICKPEAS PATE | 2022 |
|
RU2793470C1 |
| MEAT PRESERVED PRODUCT AND METHOD OF ITS MANUFACTURING | 2006 |
|
RU2340196C2 |
| METHOD FOR PRODUCTION OF ZRAZY FROM RABBIT MEAT | 2023 |
|
RU2825161C1 |
| METHOD FOR PRODUCTION OF PRESERVES "RABBIT SALAD" | 2013 |
|
RU2511724C1 |
