FIELD: food industry.
SUBSTANCE: milk peptide sauce includes rye flour sauteed in butter, milk, salt, a hydrolyzate obtained by high-temperature treatment at 130–140 °C for 1 hour heads of smoked sprats, sea-buckthorn oil concentrate, with the following ratio of components, wt.%: butter, fat 72%—10–15; rye flour—4.5–9; 10% fat cow milk—50–70; smoked sprat hydrolyzate—5–15; sea buckthorn oil, concentrate—5–15; salt—0.5–1.
EFFECT: has high biological value, improved organoleptic properties and longer storage life.
1 cl, 5 tbl
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