FIELD: food tech.
SUBSTANCE: group of inventions relates to the food industry, namely to a solid bouillon tablet and a method for its production. In the broth tablet, chicken fat has a total saturated fat content of 48 to 72 wt% (based on total fat weight. Chicken fat contains C16: 0 fatty acids in the range of 36 to 55 wt% (based on total fat weight) and C18: 0 in the range from 11 to 19 wt.% (based on the total weight of fat).
EFFECT: use of the group of inventions will improve quality of the finished product.
13 cl, 6 ex, 6 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| SOLID BROTH TABLET | 2017 |
|
RU2736644C2 |
| CHICKEN FAT WITH HIGH MELTING TEMPERATURE, METHOD FOR PRODUCTION THEREOF AND USE THEREOF | 2017 |
|
RU2755152C2 |
| POWDERED BEEF FAT | 2017 |
|
RU2744639C2 |
| METHOD FOR PRODUCTION OF BROTH POWDER, BROTH POWDER AND ITS USE | 2018 |
|
RU2772890C2 |
| FLAVOR PRODUCT | 2018 |
|
RU2775626C2 |
| TECHNOLOGICAL METHOD FOR LIPID FIBER POWDER PRODUCTION | 2018 |
|
RU2777522C2 |
| METHOD FOR PRODUCING A STOCK TABLET OR A STOCK CUBE | 2018 |
|
RU2763540C2 |
| FLAVOR PRODUCT | 2017 |
|
RU2734925C2 |
| BOUILLON TABLET | 2020 |
|
RU2807597C2 |
| METHOD FOR PRODUCING OIL-FRIED INSTANT NOODLES | 2019 |
|
RU2805676C2 |
