[Method of producing instant porridge]
2003
Chabanova, }.B. | Hrishin, R.}.
A method of producing instant porridge includes cleaning the oatmeal, its moistening in a 30 % NaCl solution, drying the oatmeal with an initial moisture content of 40-45 %. The index of moisture content is achieved gradually by means of the preliminary moistening up to a 30-35 % moisture content with the NaCl solution, up to a moisture content of 40-45 % by means of steaming in the medium of saturated steam, with subsequent drying in a hunging layer with the ®scillating regime
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