FIELD: food industry.
SUBSTANCE: the present innovation deals with technology for manufacturing canned food out of tomatoes due to cutting the tomatoes followed by their blanching in aqueous solution of common salt, sugar and ascorbic acid, successive convective and UHF-drying, packaging made of polymeric or combined material in oxygen-free medium. The innovation enables to obtain new food product of combined organoleptic properties of prune and lettuce.
EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING FOOD PRODUCT OUT OF SWEET PEPPER | 2005 |
|
RU2286069C1 |
| METHOD FOR MANUFACTURING CANNED FOOD OUT OF TOMATOES | 2005 |
|
RU2286068C1 |
| METHOD FOR PRODUCTION OF WATERMELON RIND FOODSTUFF | 2005 |
|
RU2300211C1 |
| METHOD FOR PRODUCTION OF AUBERGINE FOODSTUFF | 2005 |
|
RU2300217C1 |
| METHOD FOR PRODUCTION OF MARROW CANNED GOODS | 2005 |
|
RU2298949C1 |
| METHOD FOR PRODUCTION OF RADISH FOODSTUFF | 2005 |
|
RU2300224C1 |
| METHOD FOR PRODUCTION OF HUNGARY TURNIP FOODSTUFF | 2005 |
|
RU2300215C1 |
| METHOD FOR PRODUCTION OF CUSTARD SQUASH FOODSTUFF | 2005 |
|
RU2300209C1 |
| METHOD FOR PRODUCTION OF SMALL RADISH FOODSTUFF | 2005 |
|
RU2300225C1 |
| METHOD FOR PRODUCTION OF CUCUMBER FOODSTUFF | 2005 |
|
RU2300205C1 |
