FIELD: cannery industry.
SUBSTANCE: claimed method includes aubergine 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, poured with vegetable oil, sealed, and sterilized.
EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF AUBERGINE FOODSTUFF | 2005 |
|
RU2300217C1 |
| METHOD FOR PRODUCTION OF MARROW CANNED GOODS | 2005 |
|
RU2300218C1 |
| METHOD FOR PRODUCTION OF MARROW CANNED GOODS | 2005 |
|
RU2298949C1 |
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|
RU2298946C1 |
| METHOD FOR PRODUCTION OF STRAWBERRY TOMATO CANNED GOODS | 2005 |
|
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|
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| METHOD FOR PRODUCTION OF SCALLOP CANNED GOODS | 2005 |
|
RU2298956C1 |
| METHOD FOR PRODUCTION OF PUMPKIN CANNED GOODS | 2005 |
|
RU2298952C1 |
