FIELD: food-processing industry.
SUBSTANCE: method involves preparing raw material; preparing sugar syrup; introducing into sugar syrup specific preparation in an amount of 0.2-0.5% by weight of canned food, said preparation being produced from Mortierella sclerotiella micromycet biomass by predetermined process; charging resulting product into can; sealing and sterilizing.
EFFECT: improved organoleptical properties and reduced corrosive activity of base product.
2 tbl
| 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 |
|
RU2249403C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249404C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249406C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243686C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249399C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243684C2 |
