METHOD FOR PRODUCING CRACKER FROM JELLYFISH Russian patent published in 2023 - IPC A21D2/34 A21D13/80 A23L17/00 A23L33/10 

FIELD: food confectionery industry.

SUBSTANCE: invention can be used to make jellyfish crackers. A method for the production of crackers is proposed, including the preparation of dough, its rolling out with a layer of thickness 3±0.5 mm, cutting into pieces and baking dough pieces in the oven at a temperature of 180±2°C for 15-25 minutes, while the dough is prepared using ingredients obtained from the marine jellyfish Rhizostoma pulmo in fresh, or chilled, or thawed form, which is pre-washed, cleaned from the insides, boiled in water under standard atmospheric conditions at a temperature of 100°C for 10-15 minutes at a mass ratio of jellyfish:water equal to 1:0.25, then the boiled jellyfish is crushed to a paste-like mass, then dried jellyfish is obtained by processing the crushed boiled jellyfish with microwave radiation at a radiation frequency of 2450 MHz and radiation power at the rate of 1000 W for 5 minutes for a boiled jellyfish weighing 500 g, after which the resulting dried jellyfish is crushed to a powder, then boiled jellyfish is prepared in an amount of 22-35% by weight of the dough and dried jellyfish in an amount of 5-10% by weight of the dough mixed with vegetable oil in an amount of 8-10.6% by weight of the dough, then the resulting mixture of boiled and dried jellyfish with vegetable oil is added in small portions to the cracker dough base mixture, which is previously obtained by mixing wheat flour in an amount of 41.5-43.5% by weight of the dough, sugar in the amount of 1.5% by weight of the dough, sesame seeds in the amount of 8-12.4% by weight of the dough.

EFFECT: invention provides an increase in the nutritional and biological value of the cracker due to its enrichment with animal protein and mineral elements, obtaining a low-calorie product in color, taste, smell and texture characteristic of a traditional cracker.

1 cl, 5 tbl, 3 ex