FIELD: food-processing industry.
SUBSTANCE: method involves adding into boiled water specific preparation in an amount of 0.2-0.5% by weight of canned food, said preparation being produced from Pythium insidiosum micromycet biomass by predetermined process; pouring boiled water containing said preparation into cans filled with fruit.
EFFECT: improved organoleptical properties and reduced corrosive activity of base product.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249393C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249389C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249387C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249392C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "NATURAL FRUIT" | 2002 |
|
RU2245067C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249386C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249388C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249390C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249391C2 |
| METHOD FOR MANUFACTURING "NATURAL FRUITS" CANNED FOOD | 2002 |
|
RU2249394C2 |
