FIELD: cannery industry.
SUBSTANCE: claimed method includes rutabaga cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, and pre-packed in packing made of polymeric or combined material in oxygen-free atmosphere.
EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PUMPKIN FOODSTUFF | 2005 |
|
RU2300210C1 |
| METHOD FOR PRODUCTION OF TURNIP FOODSTUFF | 2005 |
|
RU2300222C1 |
| METHOD FOR PRODUCTION OF STACHYS FOODSTUFF | 2005 |
|
RU2300223C1 |
| METHOD FOR PRODUCTION OF WATERMELON RIND FOODSTUFF | 2005 |
|
RU2300211C1 |
| 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 AUBERGINE FOODSTUFF | 2005 |
|
RU2300217C1 |
| METHOD FOR PRODUCTION OF SMALL RADISH FOODSTUFF | 2005 |
|
RU2300225C1 |
| METHOD FOR PRODUCTION OF MARROW CANNED GOODS | 2005 |
|
RU2298949C1 |
