FIELD: cannery industry.
SUBSTANCE: claimed method includes strawberry tomato cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized.
EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and strawberry tomato.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF HUNGARIAN TURNIP CANNED GOODS | 2005 |
|
RU2298951C1 |
| METHOD FOR PRODUCTION OF STACHYS CANNED GOODS | 2005 |
|
RU2300207C1 |
| METHOD FOR PRODUCTION OF STRAWBERRY TOMATO FOODSTUFF | 2005 |
|
RU2300216C1 |
| METHOD FOR PRODUCTION OF PAPRICA CANNED GOODS | 2005 |
|
RU2298946C1 |
| METHOD FOR PRODUCTION OF SCALLOP CANNED GOODS | 2005 |
|
RU2298956C1 |
| METHOD FOR PRODUCTION OF PUMPKIN CANNED GOODS | 2005 |
|
RU2298952C1 |
| METHOD FOR PRODUCTION OF CUCUMBER CANNED GOODS | 2005 |
|
RU2300206C1 |
| METHOD FOR PRODUCTION OF AUBERGINE CANNED GOODS | 2005 |
|
RU2301539C1 |
| METHOD FOR PRODUCTION OF SMALL RADISH CANNED GOODS | 2005 |
|
RU2300214C1 |
| METHOD FOR PRODUCTION OF TURNIP CANNED GOODS | 2005 |
|
RU2298947C1 |
