METHOD FOR PRODUCTION OF CURD PRODUCT ENRICHED WITH VEGETAL COMPONENTS Russian patent published in 2020 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages rolled curd mixture rolling into 1.5–2.0 mm-thick flat bread and drying until a crispy condition is produced as a chip. Curd mixture is prepared based on curd with a weight fraction of fat of 5.0–18.0 %, wheat germs flour, egg powder, flavouring filler, for example, spicy herbs, such as dried dill leaves, or sweet green peppers flakes, or sweet red pepper flakes, or ground black pepper, or ground red pepper, by mixing until homogeneous condition is achieved. Produced flat cake is portioned to give it various geometrical forms in form of a circle or triangle or square or polygon with subsequent drying at microwave heating power 700–800 W and temperature 55–60 °C. Cooling to 18–20 °C and sent for storage or sale to consumer. One prepares curd mixture in declared amounts.

EFFECT: method allows to expand the range of curd products, increase nutritive and biological value of the ready product, improve its organoleptic characteristics and enhance stability of the structure during the ready product formation.

1 cl, 2 tbl, 2 ex