METHOD FOR PRODUCTION OF MOULDED CULINARY PRODUCT BASED ON VEGETAL RAW MATERIALS

摘要

FIELD: food industry.;SUBSTANCE: according to the moulded culinary product manufacture method, beet greens are washed, cut, mixed with raw eggs; salt and dry components are added to the beet greens. Then the components are stirred; the product is moulded, mealed and thermally treated. One additionally introduces spicy components (while stirring); the dry filler is represented by cereal flakes and milled linseeds. After stirring the produced mixture is maintained during 10 - 30 minutes. The product thermal treatment is performed in a convection steamer in the "steam- convection" mode at a temperature of 180 - 220°C. The spicy components are represented by ground allspice and ground coriander; the cereal flakes are represented by oat, and/or buckwheat, and/or rice, and/or millet flakes; the linseeds are preliminarily milled into particles sized 0.1 - 0.5 mm. The culinary product is subjected to freeze-quenching till the temperature inside the product centre is equal to minus 9 - minus 18°C.;EFFECT: moulded culinary product has high nutritive value, rheological properties of a ready culinary product and enhanced consumer characteristics, is acceptable for sparing nutrition; the technological process has reduced labour intensity.;5 cl, 3 tbl, 3 ex