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THEORETICAL AND PRACTICAL SUBSTANTIATION OF THE PRESCRIPTION COMPOSITION OF THE EMULSION SEMI-FINISHED PRODUCT FOR SAUCES
Journal: International Scientific Journal "Internauka" (Vol.1, No. 101)Publication Date: 2021-01-31
Authors : Pavliuchenko Olena; Niemirich Oleksandra; Ustymenko Ihor; Kravchuk Svitlana;
Page : 45-48
Keywords : dried vegetable raw materials; carrageenan; food emulsion; sauce;
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Abstract
The article substantiates the use of fat emulsion, spinach powder and carrageenan in the composition of the emulsion semi-finished product as a basis for the preparation of sauces of the desired range and consistency.
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Last modified: 2021-10-12 18:00:33