FIELD: canned food industry, in particular, production of confiture from carrot. SUBSTANCE: method involves washing raw plant material; cleaning grinding, blanching and cooking in the presence of pectin, such as carrot pectin; adding citric acid, mountain ash decoction and sugar; boiling out mixture till dry substance content reaches 62-65 wt%. Method allows food product with improved curative, prophylactic and organoleptical properties. EFFECT: simplified method and low production cost.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING GELATIN MARMALADE | 1996 |
|
RU2127985C1 |
| METHOD OF PRODUCING CREAMED CONFECTIONERY MASS | 1996 |
|
RU2128919C1 |
| METHOD FOR VEGETABLE FILLER PRODUCTION | 2009 |
|
RU2410900C1 |
| SAUCE BASE PRODUCTION METHOD | 2009 |
|
RU2411879C1 |
| ANTIDIABETIC VEGETABLE-APPLE FRUIT-PASTE CANDY | 1998 |
|
RU2141232C1 |
| CARROT SAUCE PRODUCTION METHOD | 2007 |
|
RU2344693C1 |
| METHOD OF SYRUP PRODUCTION | 2000 |
|
RU2185076C2 |
| ALCOHOL-FREE BEVERAGE "ZDOROVIYE" | 1997 |
|
RU2123270C1 |
| JELLY CONFECTIONERY MASS | 2005 |
|
RU2280373C1 |
| NONALCOHOLIC BEVERAGE "PROFILACTICHESKY" | 1998 |
|
RU2141235C1 |
