FIELD: technology of producing sterilized preserves using dried vegetable raw material. SUBSTANCE: dried vegetable components are preliminarily reduced before packaging in solution containing ions of polyvalent metals selected from group of macro- and microelements introduced into solution. EFFECT: reduced expenditures of technological additive preventing cooking of dried vegetable components, and reduced its influence on taste of final product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF STERIZABLE CANNED GOODS PRODUCTION WITH THE USE OF DRIED VEGETATIVE RAW MATERIALS | 2002 |
|
RU2223899C2 |
| METHOD OF PRODUCING STERILIZED CANNED FOODS | 2002 |
|
RU2212180C1 |
| METHOD OF STERILIZED CANNED GOODS PRODUCTION | 2002 |
|
RU2228891C2 |
| METHOD OF PRODUCING STERILIZED CANNED FOODS | 2002 |
|
RU2212179C1 |
| STERILIZABLE CANNED FOOD PRODUCTION METHOD | 2002 |
|
RU2218024C1 |
| METHOD FOR PRODUCING OF STERILIZABLE CANNED FOOD | 2002 |
|
RU2218025C1 |
| METHOD FOR PRODUCING OF STERILIZABLE CANNED FOOD | 2002 |
|
RU2218026C1 |
| METHOD OF PREVENTING THE COOKING OF DRIED VEGETABLE COMPONENTS IN MEDIUM WHEN PRODUCTION OF STERILIZED PRESERVES | 2000 |
|
RU2164753C1 |
| METHOD OF PRODUCTION OF STERILIZED CANNED FOOD USING DRIED VEGETABLE RAW MATERIAL | 2004 |
|
RU2261826C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "GREEN PEAS" | 2003 |
|
RU2244431C2 |
