FIELD: production of pasteurized products from rice. SUBSTANCE: stable-stored rice product is pasteurized using food polymeric acid. Rice is treated with said acid in the form of aqueous solution with pH below 4.5 and pasteurized in the acidic medium at pH below 4.5. EFFECT: more stable storage of rice products. 25 cl
| Title | Year | Author | Number |
|---|---|---|---|
| FLAVOUR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME | 2014 |
|
RU2662770C2 |
| FLAVOURING COMPOSITION CONTAINING HMG GLUCOSIDES | 2014 |
|
RU2641014C2 |
| FOOD COMPOSITION ACIDIFITION AND CONSERVATION METHOD WITH ELECTRODIALYSED COMPOSTION USAGE | 2005 |
|
RU2355255C2 |
| FOOD PRODUCTS STABILE WHILE STORAGE AND ITS PRODUCTION METHOD | 2005 |
|
RU2374852C2 |
| FRUIT SNACK | 2006 |
|
RU2407402C2 |
| METHOD OF ELIMINATING FLAVOUR FROM MILK WHEY PROTEIN | 2004 |
|
RU2362315C2 |
| METHOD FOR PRODUCTION OF EGG ALBUMEN PRODUCT | 2009 |
|
RU2406371C1 |
| METHOD FOR PRODUCING OF INFUSION | 2002 |
|
RU2248731C2 |
| RECONSTITUTED CEREAL GRAIN | 2012 |
|
RU2582361C2 |
| NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES | 2014 |
|
RU2673655C1 |
