FIELD: food industry.
SUBSTANCE: invention relates to the meat and poultry processing industry, namely the preparation of soufflé from poultry for dietary nutrition of people with gastroenterological diseases. Method of obtaining a meat-containing soufflé includes chopping a chicken breast fillet, adding a chicken egg, a sauce consisting of cream and semolina, and chicken broth, obtained by cooking breast fillets, stirring, filling of tin forms from the laminister, baking in a thermal chamber, cooling and adding to the mass as a vegetable – blanched spinach.
EFFECT: improved organoleptical characteristics, increased dietary properties and expanded range.
1 cl, 5 dwg
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