FIELD: technology of canning industry. SUBSTANCE: method involves using boiled water for pouring the prepared and packaged fruits in container and addition to boiled water the preparation taken in the concentration 0.2-0.5% by preserves mass prepared from biomass of micromycetes Mortierella nantahalensis by manufacturing process. Invention provides the improvement of organoleptic properties and to reduce corrosion activity of the end product. EFFECT: improved producing method. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUIT" | 2002 |
|
RU2227666C1 |
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUITS" | 2002 |
|
RU2227667C1 |
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUITS" | 2002 |
|
RU2227669C1 |
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUITS" | 2002 |
|
RU2227673C1 |
| METHOD FOR PRODUCTION OF CAN FROM NATURAL FRUITS | 2002 |
|
RU2254774C2 |
| METHOD OF MANUFACTURING CANNED FOOD "PLODY NATURALNYE" (NATURAL FRUITS) | 2002 |
|
RU2228662C1 |
| METHOD OF MANUFACTURING CANNED FOOD "PLODY NATURALNYE" (NATURAL FRUITS) | 2002 |
|
RU2228663C1 |
| METHOD OF MANUFACTURING CANNED FOOD "PLODY NATURALNYE" (NATURAL FRUITS) | 2002 |
|
RU2228665C1 |
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUITS" | 2002 |
|
RU2227662C1 |
| METHOD FOR PRODUCING PRESERVES "NATURAL FRUITS" | 2002 |
|
RU2227663C1 |
