FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of functional chicken soufflet at public catering enterprises, and may be used in gluten-free, dietary nutrition. Method provides for double grinding in a meat grinder of a boiled chicken breast fillet, mince preparation with addition of hen's eggs yolks and a milk sauce consisting of milk, butter and polysaccharide, then mince beating and addition of whipped egg proteins, filling the produced mixture of tin molds from the laminaster and performing heat treatment in the form of steaming. Quantitative ratio of chicken soufflet components is selected.
EFFECT: provides for creation of a product containing necessary nutrients promoting health preservation, reduced caloric content of product due to use of polysaccharides, high antioxidant effect, as well as high content of food fibers and wider range of functional and gluten-free products.
1 cl, 4 ex
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