FIELD: canned food industry, in particular, production of juice from fermented cabbage.
SUBSTANCE: method involves mixing juice separated from fermented cabbage with sugar, pulp of sweet red pepper and beet pectin in an amount of about 1.2 wt%; providing homogenizing; packaging; pressurizing and sterilizing procedures.
EFFECT: stabilized consistency of desired product and reduced consumption of power.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED BEVERAGE "SPECIFIC" | 2004 |
|
RU2276564C2 |
| METHOD FOR PRODUCING OF CANNED BEVERAGE "CUCUMBER" | 2004 |
|
RU2275153C2 |
| METHOD FOR PRODUCING OF CANNED JUICE FROM FRESH-HARVESTED CABBAGE | 2004 |
|
RU2258443C1 |
| METHOD FOR PRODUCING OF CANNED JUICE FROM FRESH CABBAGE | 2004 |
|
RU2259796C1 |
| METHOD FOR PRODUCING OF CANNED BEVERAGE "YOUTH" | 2004 |
|
RU2275154C2 |
| METHOD FOR PREPARATION OF FERMENTED CABBAGE JUICE ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES | 2006 |
|
RU2339258C2 |
| METHOD FOR PRODUCING OF CANNED JUICE FROM FRESH-HARVESTED CABBAGE | 2004 |
|
RU2258445C1 |
| METHOD FOR PRODUCING OF CANNED JUICE FROM FRESH-HARVESTED CABBAGE | 2004 |
|
RU2258444C1 |
| METHOD FOR PRODUCING OF CANNED CARROT-APPLE JUICE | 2004 |
|
RU2276562C2 |
| METHOD FOR PRODUCING OF CANNED CARROT-GRAPE JUICE | 2004 |
|
RU2276557C2 |
