FIELD: food industry. SUBSTANCE: method involves holding raw materials in water containing a salt of eicosanepentaenic acid and N-heterocyclic base, incompletely freezing the raw materials or completely freezing. The raw materials are incompletely defrosted later on. Then juice is pressed out. EFFECT: preventing juice from being spoiled by microbes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167575C2 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164768C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2166876C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165175C1 |
| METHOD OF PRODUCTION OF JUICE FROM PLANT RAW | 1999 |
|
RU2165196C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165193C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164767C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167574C2 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165188C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165176C1 |
