METHOD OF FILLING FOR FUNCTIONAL PURPOSE FLOURY CULINARY PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to methods for preparation of filling for flour culinary products. Method of filling for flour meals with functional purpose is characterized by fact, that it envisages mince production based on meat raw material and preliminarily prepared creamy-vegetal components. Cream-and-vegetable components are represented by a protein-lipid-vitamin coagulate, produced by thermal-acid coagulation of proteins in a soya-cream-pumpkin disperse system with 5 % ascorutin solution. Protein-lipid-vitamin coagulate is used in the total weight of the filling in amount of 40 % and the meat raw material is used in amount of 40 %.;EFFECT: one proposes a method for preparation of a filling with functional purpose for flour culinary products.;1 cl, 1 dwg, 1 tbl, 1 ex