FIELD: food industry. SUBSTANCE: tomato juice is prepared from heat-treated plasma liquid and pulp of high-carotene orange-fruit tomatoes with the pulp fraction not less than 15 wt.-% The juice may also contain ascorbic acid, salt and spices to taste. EFFECT: improved flavor and taste characteristics. 2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF VEGETABLE JUICE (VERSIONS) | 2012 |
|
RU2497414C1 |
| "HOT CHERRY PLUM" CONDIMENT | 2006 |
|
RU2342855C2 |
| "S ENERGY" FUNCTIONAL MULTICOMPONENT PRODUCT MANUFACTURE METHOD | 2013 |
|
RU2527544C1 |
| DEVICE FOR SPREADING OUT FILM HOSE | 1992 |
|
RU2025942C1 |
| PLANTING UNIT | 1993 |
|
RU2065677C1 |
| TOMATO PROCESSING METHOD | 2011 |
|
RU2464814C1 |
| METHOD OF FISH CANNED FOOD MAKING | 1993 |
|
RU2090070C1 |
| METHOD OF PREPARING SALAD | 0 |
|
SU1400597A1 |
| METHOD FOR OBTAINING FEED PRODUCT FROM FISH WASTES | 1998 |
|
RU2141227C1 |
| COMPOSITION OF BALSAM COMPONENTS | 2007 |
|
RU2375434C2 |
