METHOD OF MANUFACTURE OF GLAZED CURD CHEESE Russian patent published in 2018 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves the preparation of curd mass by mixing curd with fat content of 0–5 %, butter, sugar powder and quail eggshell powder, stirring curd mass for 10–15 minutes and cooling to a temperature of 0–3 °C. Then melt the chocolate, put it on the surface of the silicone molds in the form of roses and cool it until the chocolate is completely set. Curd mass is placed on frozen chocolate, then banana slices are placed on curd mass, then curd mass again. Surface of the curd mass is smoothed and a layer of chocolate is applied on top. Cheese curds are cooled until the chocolate is completely solid, removed from the molds and placed in packaging containers. Glazed cheese curds are prepared in the following ratio of components, parts by weight: chocolate – 45; cottage cheese – 50; powdered sugar – 7; butter – 6; banana – 10; quail egg shell powder – 2.

EFFECT: dessert has improved organoleptic and functional properties.

1 cl, 1 ex