FIELD: food industry; may be used for preparing vegetable beverages based on brines. SUBSTANCE: before pouring in vessels preserved vegetable beverage, brine is cooled up to room temperature, sterilized and carbonated. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| VEGETABLE SALTING METHOD | 2001 |
|
RU2216960C2 |
| "SOKRASSOL" BEVERAGE | 2010 |
|
RU2450553C1 |
| METHOD FOR PRESERVING GREENS OR FRUITS | 1991 |
|
RU2013060C1 |
| METHOD OF VEGETABLE RAW PRESERVING | 1997 |
|
RU2112384C1 |
| METHOD FOR MANUFACTURE OF VEGETABLE JUICE (VERSIONS) | 2012 |
|
RU2497414C1 |
| METHOD OF PREPARING CABBAGE BEVERAGE | 0 |
|
SU995729A1 |
| MICROORGANISM CULTURE, METHOD FOR OBTAINMENT OF FERMENTED BASE FOR KVASSES PRODUCTION, TEA FUNGUS CULTURE LIQUID OBTAINMENT METHOD, TEA FUNGUS CULTURE LIQUID, BEVERAGES OBTAINMENT METHOD | 2011 |
|
RU2552485C2 |
| METHOD OF PRODUCING FIZZY GRAPE BEVERAGES | 0 |
|
SU1458379A1 |
| BEVERAGE AND ITS PRODUCTION METHOD | 2008 |
|
RU2466566C2 |
| AGRICULTURAL PRODUCT PRESERVING METHOD | 2000 |
|
RU2157635C1 |
