FIELD: food industry, canned food industry.
SUBSTANCE: one should introduce preparation obtained out of Mortierella jenkinii 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. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
EFFECT: higher efficiency.
2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249396C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249400C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249402C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243688C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243689C2 |
| METHOD FOR PRODUCING OF STEWED FRUIT COMPOTE | 2002 |
|
RU2250033C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249405C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243683C2 |
| METHOD FOR PRODUCING OF STEWED CANNED FRUIT | 2002 |
|
RU2245634C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2246859C2 |
