METHOD FOR PRODUCTION OF READY-TO-USE SOYBEAN-BASED EXTENDED-STORAGE FIRST- COURSE DISHES

摘要

FIELD: food industry. SUBSTANCE: method includes preliminarily preparing vegetable and/or groats components, hydration of textured soybean proteins to moisture content 30-45% conducted at 40- 50 C for 15-20 min, composing sets, heat treatment, cooling, packing, freezing at temperature from 20 to 40 C for 20-25 min, wrapping, and storage. The set can be completed by mushrooms and meet component. When beets, carrots, onion, and sweet pepper are used, they are blanched in vegetable oil. Textured soybean protein is cut into small bricks or sticks, or minced soybean is used. Method is designed for use at catering and commerce enterprises. EFFECT: simplified first-course dish preparation process and prolonged storage time. 8 cl, 7 ex