FIELD: food-processing industry, in particular, production of preserves from fish and marine products in jelly media.
SUBSTANCE: method involves placing preliminarily prepared raw material into vessel; introducing jelly media including chitosan solution and flavor additives; providing hermetic capping. Cereal concoction, solution of cellulose-type food additive and alcoholic solution of medicinal plants are additionally introduced into jelly media. Preserves in jelly media of such composition have dietary and prophylactic properties of stimulating character, and produce distinctly expressed toning-up effect and, consequently, increased working effectiveness and resistance of individual to unfavorable influences of environment.
EFFECT: improved quality, increased nutritive value and wider range of preserves.
3 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2004 |
|
RU2265380C1 |
| METHOD FOR PREPARING OF JELLY MEDIA | 2003 |
|
RU2245066C1 |
| METHOD FOR ASPIC PRODUCTION | 2003 |
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RU2494631C1 |
| METHOD FOR PREPARING OF JELLY MEDIA | 2004 |
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| METHOD FOR OBTAINING OF JELLY MEDIA WITH SMOKING FLAVOR | 2002 |
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| METHOD OF PRODUCING PRESERVES IN JELLING SAUCE | 2001 |
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RU2202922C1 |
| METHOD FOR PRODUCING OF PRESERVES | 2002 |
|
RU2240019C2 |
| JELLY FOOD PRODUCT | 2004 |
|
RU2275061C1 |
