FIELD: food-processing industry. SUBSTANCE: method involves boiling mixture containing rubbed dried apples, water, sugar and rubbed fried nuts, such as almond or filbert, till dried substance content is at least 88% by weight; forming obtained mixture in hot state; cooling in cellophane film to room temperature; providing vacuum packaging in bags of polymeric or combined material. Method allows storage time of obtained base product to be increased up to 15 months and content of basic nutrient substance in base product to be balanced. EFFECT: simplified method and improved quality of food product.
| Title | Year | Author | Number |
|---|---|---|---|
| DRIED FRUIT FOODSTUFF PRODUCTION PROCESS | 1999 |
|
RU2157645C1 |
| METHOD FOR PRODUCING FOOD FROM DRIED FRUIT | 1999 |
|
RU2156585C1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2171050C2 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155510C1 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155506C1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2171048C2 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155511C1 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155508C1 |
| METHOD FOR OBTAINING FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2181949C2 |
| METHOD FOR OBTAINING FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2181950C2 |
