FIELD: food-processing industry.
SUBSTANCE: method involves preparing raw material and sugar syrup; introducing into sugar syrup specific preparation in an amount of 0.2-.5% by weight of canned product, said preparation being produced from Saprolegnia parasitica micromycet biomass by predetermined process; charging into cans; 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 |
|
RU2249396C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249400C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249402C2 |
| METHOD FOR PRODUCING OF CANNED STEWED FRUIT | 2002 |
|
RU2249405C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243688C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243683C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243689C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2243690C2 |
| METHOD FOR PRODUCING OF STEWED CANNED FRUIT | 2002 |
|
RU2245634C2 |
| METHOD FOR MANUFACTURING CANNED STEWED FRUIT | 2002 |
|
RU2246859C2 |
