METHOD FOR ASPIC PRODUCTION

FIELD: food processing industry, in particular production of aspics from fish, meet and seafood. ^ SUBSTANCE: claimed method includes placing of prepares starting products into forms; jelly liquor adding, containing corn decoction, food additive solution of cellulose origin, chitosan solution, medic...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KRASHCHENKO V.V, JARKOVA O.V, KIM I.N
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food processing industry, in particular production of aspics from fish, meet and seafood. ^ SUBSTANCE: claimed method includes placing of prepares starting products into forms; jelly liquor adding, containing corn decoction, food additive solution of cellulose origin, chitosan solution, medicative plant alcohol solution, and gustatory additives; capping and cooling. Jelly liquor contains (mass %) corn decoction 30.0-70.0; food additive solution of cellulose origin 17.5-60.0; chitosan solution 3.8-8.0;, medicative plant alcohol solution 0.01-0.05; and balance: gustatory additives. Aspics of present invention have strongly marked tonic and stimulating effect due to presence of plant adaptogenes, such as ginseng, Eleutherococcus, mangola-vine, sarparilla, promoting organism working capacity and resistance. ^ EFFECT: aspic products of high quality, good organoleptic properties, improved structural and mechanical characteristics, dietary and prophylaxis effect. ^ 2 cl, 3 ex