FIELD: food-processing industry. SUBSTANCE: method involves mixing preliminarily prepared apple and black currant pulp, bee honey, salt, fried Lambert nut core, eleuterococcus extract, lipid-containing extract of Mortierella polycephala microorganism biomass, cooked semolina, and water; homogenizing the resultant mixture; removing moisture therefrom by sublimation drying method; grinding and packing in aseptic conditions under vacuum into packs manufactured from composite film material of Maylar type. Method allows dessert product with balanced content of basic nutrient substances to be produced and is adapted to independent subsistence conditions. EFFECT: simplified method, wider range and improved quality of fruit dessert products.
| Title | Year | Author | Number |
|---|---|---|---|
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2172113C1 |
| METHOD OF PRODUCING FRUIT DESSERT | 2000 |
|
RU2180508C2 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2172114C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174798C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183069C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183411C2 |
| FRUIT DESSERT PRODUCTION PROCESS | 2000 |
|
RU2172116C1 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183083C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2183084C2 |
| METHOD OF PREPARING FRUIT-AND-BERRY DESSERT | 2000 |
|
RU2174799C1 |
