FIELD: food-processing industry.
SUBSTANCE: method involves preparing raw material; preparing sugar syrup; introducing into sugar syrup composition specific preparation in an amount of 0.2-0.5% by weight of canned food, said preparation being produced from Mortierella polycephala 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 MANUFACTURING STEWED FRUIT | 2002 |
|
RU2228667C1 |
| METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT | 2002 |
|
RU2228668C1 |
| METHOD FOR PRODUCING OF CANNED COMPOTE | 2002 |
|
RU2228109C1 |
| METHOD FOR PRODUCING OF CANNED COMPOTE | 2002 |
|
RU2228110C1 |
| METHOD FOR PRODUCING OF STEWED CANNED FRUIT | 2002 |
|
RU2242884C2 |
| METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT | 2002 |
|
RU2228669C1 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2251342C2 |
| METHOD FOR MANUFACTURING PRESERVED STEWED FRUIT | 2002 |
|
RU2228670C1 |
| METHOD FOR PRODUCING OF CANNED COMPOTE | 2002 |
|
RU2226909C1 |
| METHOD FOR PRODUCING OF CANNED COMPOTE | 2002 |
|
RU2226906C1 |
