FIELD: food-processing industry.
SUBSTANCE: method involves preparing raw material; preparing syrup and introducing into syrup composition preparation produced from Pythium insidiosum micromycet biomass by predetermined process in an amount of 0.2-0.5% by weight of canned food; filling cans with prepared raw material and syrup composition; pressurization and sterilization.
EFFECT: improved organoleptical properties and reduced corrosive activity of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF STEWED CANNED FRUIT | 2002 |
|
RU2245635C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2246859C2 |
| 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 |
