FIELD: technology of conserved industry. SUBSTANCE: after standard preparation, fruits and/or vegetables are loaded with water in rotor-cavitational extractor. Processing is conducted at step-by-step increasing of cavitation index, and introduction of additional quantities of raw material. Casein is simultaneously introduced with raw material. Upon completion of processing, flavor is introduced in product, and it is prepacked and sterilized. EFFECT: improved organoleptical properties of product due to prevention of its stratification during storage life; broadened range of its versions due to possibility of preparing of jelly-like products.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PROCESSING FRUITS AND VEGETABLES | 2001 |
|
RU2202909C1 |
| METHOD FOR PROCESSING FRUITS AND VEGETABLES | 1995 |
|
RU2088116C1 |
| METHOD OF PRODUCING PASTE-LIKE SEMI-FINISHED PRODUCT FROM FRUIT AND VEGETABLES | 2014 |
|
RU2577169C1 |
| METHOD FOR NONWASTE LOW-TEMPERATURE PROCESSING OF FRUIT AND BERRIES FOR PRESERVES | 2009 |
|
RU2438336C2 |
| METHOD OF PREPARING CANDIED BERRIES | 2001 |
|
RU2200416C1 |
| METHOD OF PREPARING CANDIED BERRIES | 2001 |
|
RU2200417C1 |
| DIFFUSION METHOD FOR THE PRODUCTION OF DRINKS AND CONCENTRATES FROM FRUIT AND BERRY RAW MATERIALS | 2021 |
|
RU2771681C1 |
| JELLY MARMALADE PRODUCTION METHOD | 2002 |
|
RU2219794C1 |
| METHOD FOR PRODUCING OF JELLY MARMALADE | 2002 |
|
RU2221447C1 |
| METHOD FOR PRODUCING OF JELLY MARMALADE | 2002 |
|
RU2219793C1 |
