Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) (RU)
发明人:
Доценко Сергей Михайлович (RU),Лучай Александр Николаевич (RU),Бибик Ирина Васильевна (RU),Доронин Сергей Владимирович (RU),Гончарук Оксана Валентиновна (RU)
申请号：
RU2018118309
公开号：
RU2018118309A
申请日:
2018.05.17
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to methods of preparing pate products. Method of preparation of a weight paste of functional orientation is characterized by the fact that a mince is produced based on the hepatic-meat component, protein milk component and lipid component in the form of oil components of animal and plant origin, as well as egg melange, bulb onions, spices and materials. Protein milk component is represented by a protein-vitamin coagulate, obtained by thermal acid coagulation of proteins in a creamy-carotene-containing disperse system with an ascorutin solution, wherein the creamy-carotene-containing disperse system is represented by a creamy-carrot, or creamy-pumpkin, or creamy-sea-buckthorn. Lipid component is represented by blend based on soya and maize oil taken in ratio of 70 %: 30 %, and β-carotene contained in blend is extracted from carrots without core, or pumpkin flesh, or sea-buckthorn fruit pulp.EFFECT: obtaining a product with high concentrations of physiologically functional ingredients.1 cl, 1 dwg, 1 tbl, 1 ex
