FIELD: food-processing industry and public catering.
SUBSTANCE: method involves using texturizer such as mixture of carragheenan and preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process. Weight ratio of said components is 7:6.
EFFECT: reduced laying and provision for keeping of structural-mechanical and organoleptical properties of base product.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245633C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245632C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251912C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252620C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251331C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252626C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252627C2 |
| METHOD FOR MANUFACTURING JELLY OUT OF CITRUS FRUIT | 2003 |
|
RU2247508C2 |
| METHOD FOR MANUFACTURING MOUSSE OUT OF CITRUS FRUITS | 2003 |
|
RU2250665C2 |
| METHOD FOR PRODUCING OF JELLY FROM FRESH FRUIT OR BERRIES | 2003 |
|
RU2246855C2 |
