Production method of the kurta

Production method of the kurta

Patent Owner Asker Akerke Bagdatkyna (KZ).

Author(s) Moldabaeva Zhanar Kalibekovna (KZ); Kasymov Samat Kairatovich (KZ);Asker Akerke Bagdatkyzy (KZ); Dautova Asel Alibekovna(KZ)

The useful model relates to the dairy industry, namely, to the production of dry sour milk products of long storage. The technical result is increase of nutritional and biological value, expansion of the range of products based on curd. The method includes obtaining curd clot according to standard technology and adding to it a vegetable additive, as which is used, depending on the variant, components from the range: chopped apricot, carrot meal, carrot juice, plum, beet, beet juice, mint, spinach, followed by mixing for 10 - 15 minutes, molding and drying kurt. The proposed method allows to obtain a final product with increased nutritional and biological value, to expand the range of products based on kurt.

Method of making a worm with pears

Patent Ower:Non-profit Joint Stock Company "Zhangir Khan West Kazakhstan Agrarian-Technical University" (KZ)

Author(s) Chinarova Eleonora Rakhmedovna(KZ); Abuova Altynay Burkhatovna(KZ); Gumarova Alima Karikenovna(KZ)

The invention relates to the dairy industry and can be used in the production of dry sour milk products of long storage. The task and technical result of the invention is to increase the range of national sour milk products of increased biological value and functional purpose. Production method: Cow, camel, goat milk or their mixture is normalized to the mass fraction of fat 0,6 %, pasteurized at 80 - 85 ° C, cooled to 30 - 32 ° C, add 3 - 5 % of starter, squash, remove whey, press 3-5 hours, get cottage cheese but S "G RK 94-95; add 1.5 -■ 2.4% table salt, bring 7 - 10% mashed topinambour, mix, molded, dried by open method at 25 - 30 ° C for 6 days or in special drying chambers at 35 - 40 ° C to a moisture content of 17%. Introduction of 7 - 10 % of mashed topinambour will increase the niche, biological value and marketable quality of the product. Composition of the finished product kurt with the addition of topinambour; 1. Curd, kg 87,6 - 91,5 2. Table salt, kg 1,5 -- 2,4 3. Topinambour puree, kg' 7-10

Composition for the production of worms prepared from goat's milk

Patent Ower: Tuganova Bakyt Sagatovna (KZ); Isaeva Kuralai Smetkanovna (KZ); Kazhibayeva Galia Tuleuevna (KZ)

Author(s) Kuderinova Nazira Adambekovna(KZ); Kazhibayeva Galiya Tuleuevna(KZ); Omarova Karina Maratovna(KZ); IIssayeva Kuralay Smetkanovna(KZ);Tuganova Bakyt Sagatovna(KZ); Kapshakbayeva Zarina Vladimirovna(KZ)

Method of production of liquid