METHOD OF MAKING CURD CHIPS Russian patent published in 2024 - IPC A23C19/09 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to dairy industry, and can be used for industrial production of curd products. Curd chips preparation method envisages milling curd with fat weight fraction of 0% to a creamy structure. Then one introduces quail egg melange, milled dried tomatoes, dried basil, table salt, carrot puree. Then the mixture is stirred until homogeneous consistency and uniform distribution of curd mass with thickness of 1-2 mm is carried out on a baking sheet with a silicone mat. Then it is sent for drying at 220 °C for 5 minutes, then the formation is divided into separate smaller geometric shapes with size of 2×2 cm and cooled to 18-25 °C for 10 minutes. Chips are obtained at the following weight ratio of recipe components, g/100 g: curd with fat weight fraction of 0% – 76.9 g; milled dried tomatoes – 2.6 g; dried basil – 2.6 g; culinary food salt – 2.6 g; quail eggs melange – 10.3 g; carrot puree – 5 g.

EFFECT: invention is aimed at expansion of the range of curd products, increase of nutritive and biological value of the ready product.

1 cl, 2 tbl, 1 ex