FIELD: food industry. SUBSTANCE: vegetables are washed, cleaned, cut, blanched at 75-80 C in a sugar solution, concentration 18-20 wt.-% and an antioxidant (food acid) concentration 0.25-0.30 wt.-% and roasted in oil. EFFECT: higher efficiency.
Title | Year | Author | Number |
---|---|---|---|
METHOD OF YEASTLESS DOUGH PREPARING FOR QUICK FROZEN SEMIFINISHED PRODUCT OF ARTICLES WITH FILLING | 1991 |
|
RU2023393C1 |
PROCESS FOR PRODUCING A DESSERT PRODUCT FROM FRUIT RAW MATERIALS | 0 |
|
SU1641251A1 |
METHOD FOR PRODUCING CONCENTRATE FROM VEGETABLE FEEDSTOCK | 1997 |
|
RU2112778C1 |
METHOD FOR CHIPS PRODUCTION | 0 |
|
SU1797473A3 |
METHOD OF BLANCHING WHEN PRODUCING DRY VEGETABLES | 0 |
|
SU1517917A1 |
INGREDIENT COMPOSITION FOR "BEREST'E" BITTER DRINK | 0 |
|
SU1147746A1 |
METHOD FOR PRODUCTION OF DRIED PRODUCTS OF VEGETABLE ORIGIN | 0 |
|
SU1708240A1 |
METHOD OF BLANCHING VEGETABLES | 0 |
|
SU1637738A1 |
METHOD OF ARC WELDING ACCOMPLISHED WITH VIBRATIONS OF ELECTRODE | 1991 |
|
RU2047435C1 |
CHARGING DEVICE FOR BLANCHER | 0 |
|
SU1093315A1 |
Authors
Dates
1995-11-20—Published
1992-07-07—Filed