FIELD: canned food industry. SUBSTANCE: method involves preparing raw material and sugar syrup; introducing into sugar syrup preparation produced from Mortierella verticillata micromycet biomass by predetermined process, said preparation being introduced in an amount of 0.2-0.5% by weight of compote; charging prepared raw material and syrup into cans; sealing and sterilizing cans. EFFECT: improved organoleptical properties and reduced corrosive activity of final product. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF STEWED CANNED FRUIT | 2002 |
|
RU2242884C2 |
| METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT | 2002 |
|
RU2228669C1 |
| METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT | 2002 |
|
RU2228670C1 |
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RU2228110C1 |
| METHOD FOR PRODUCING OF CANNED COMPOTE | 2002 |
|
RU2226909C1 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2251342C2 |
