FIELD: food industry, canned food industry.
SUBSTANCE: one should introduce preparation obtained out of Mortierella gamsii micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249397C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2245071C2 |
| METHOD FOR PRODUCING OF FRUIT SALAD | 2002 |
|
RU2252654C2 |
| METHOD FOR PRODUCING OF STEWED FRUIT COMPOTE | 2002 |
|
RU2250034C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249398C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249403C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249404C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249406C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249399C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243684C2 |
