METHOD FOR PREPARATION OF CULINARY PRODUCT USING TRANSPARENT DETACHABLE FORMS HAVING SHAPE OF EGG Russian patent published in 2024 - IPC A23L21/00 A23L19/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and catering. One proposes a culinary product preparation method using transparent egg-shaped detachable moulds. Sweet potato tubers are washed, peeled, cut into figures in the form of flowers and baked in foil. Broccoli inflorescences are dipped in boiling water, boiled for 2 minutes, then thrown into a colander and poured with cold water. Small yam root tubers of the same size are washed, boiled until done and cleaned. Red and yellow bell peppers are washed and cut. Pomegranate is peeled and pomegranate grains are used. Physalis is washed and cut into circles. Blueberries and cranberries are washed and used whole. Then a thin layer of a gelling solution prepared using water, honey, gelatine is poured into transparent detachable egg-shaped moulds and cooled for 3 minutes until solidification. Sweet potato and other vegetal components specified in the recipe are laid on the hardened jelly. Layers are poured with a gelling solution and the composition is cooled for 12 hours in a refrigerating chamber until complete solidification. Ratio of components is as follows: sweet potato – 50 g – 6 flowers; yam – 15 g; physalis – 25 g – 6 pcs; blueberries – 12 g – 7 pcs; pomegranate grains – 12 g; broccoli – 12 g; red bell pepper – 10 g; yellow bell pepper – 12 g; cranberries – 12 g – 7 pcs; water – 220 ml; honey – 15 g; gelatine – 20 g. Product yield is 400 g.

EFFECT: invention enables to obtain a product with a functional ingredient and expand the range of corresponding products.

1 cl