FIELD: cannery industry.
SUBSTANCE: intermediate conserved in table salt or acetic acid solution after separation from liquid phase and washing with drinking water is held in blue brilliant FCF and tartrazine, optionally color hue is corrected by conditioning in quinoline yellow; then intermediate id pre-packed with priming liquid, sealed and sterilized.
EFFECT: canned goods with improved consistence.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD OUT OF CONSERVED SEMI-FINISHED PRODUCTS OF PLANT RAW MATERIAL | 2005 |
|
RU2286070C1 |
| METHOD OF PRODUCTION OF TINNED FOOD OF TINNED PREPARED CUCUMBERS | 2007 |
|
RU2330425C1 |
| METHOD FOR PRODUCTION OF CUCUMBER CANNED GOODS | 2005 |
|
RU2300206C1 |
| METHOD OF PREPARING SALAD | 2000 |
|
RU2167530C2 |
| METHOD FOR PRODUCTION OF PAPRICA CANNED GOODS | 2005 |
|
RU2298946C1 |
| METHOD FOR PRODUCTION OF CANNED CUCUMBER | 2005 |
|
RU2298955C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FRIED COD WITH CARROTS IN TOMATO SAUCE" | 2012 |
|
RU2512834C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FRIED SCAD WITH CARROTS IN TOMATO SAUCE" | 2012 |
|
RU2502428C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "GREEN PEAS" | 2006 |
|
RU2317710C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FRIED HERRING WITH VEGETABLE GARNISH IN TOMATO SAUCE" | 2011 |
|
RU2467625C1 |
