FIELD: food industry. SUBSTANCE: mixture formed with frayed dried fruits, water, sugar, and fried frayed nut kernel is supplemented by ascorbic acid and lipid-containing extract of biomass of microorganism Mortierella elongata. Mixture is then boiled out until content of solids is 88%. Still hot mixture is shaped, cooled in cellophane film to room temperature and tightly packaged under reduced pressure. EFFECT: prolonged storage time and imparted adaptability- conferring properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155508C1 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155511C1 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155506C1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2171050C2 |
| METHOD FOR OBTAINING FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2181951C2 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2171048C2 |
| METHOD OF PREPARING FOOD PRODUCT FROM DRIED FRUITS | 1999 |
|
RU2155510C1 |
| METHOD FOR OBTAINING FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2181949C2 |
| METHOD FOR OBTAINING FOOD PRODUCT FROM DRIED FRUIT | 1999 |
|
RU2181950C2 |
| METHOD TO PRODUCE FOOD PRODUCT OUT OF DRIED FRUITS | 1999 |
|
RU2181546C2 |
