FIELD: food industry.
SUBSTANCE: invention relates to a culinary tablet. Above tablet contains salt, butter and/or fat, culinary flavors and from 1 to 25 wt % in dry substance of cereal offal. Invention relates to a method for attenuation of subsequent hardening of a culinary tablet by including in the composition of said tablet 1 to 25 wt % in dry substance of cereal bran. Invention relates to use of a culinary tablet for preparation of a culinary food product.
EFFECT: invention provides a culinary tablet which is sufficiently solid to be treated with it as a tablet suitable for long-term storage, but with relatively easy to crumbs into fine powder or particles during crushing between fingers when used in preparation of food dish.
14 cl, 2 dwg, 2 tbl, 2 ex
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