FIELD: food industry.
SUBSTANCE: method comprises preparation of sugar syrup and filler. Filler is boiled in syrup whereupon it is dried after preliminary disposing from the syrup at humidity of 3-5%. Note that pumpkin is used as filler and before being boiled, filler is kept in ethyl alcohol solution containing 20-70% of water at a temperature of 5-20°C for 0.5-5 days. Present method aims at obtaining nutritious product enriched with cellulose, sugars, protein, vitamin C and carotin.
EFFECT: obtaining nutritious product enriched with cellulose, sugars, protein, vitamin C and carotin.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING OF CANDIED FRUITS | 2007 |
|
RU2339231C1 |
| CHILLED FOOD MIXTURE PRODUCTION METHOD | 2008 |
|
RU2363233C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
|
RU2373715C1 |
| METHOD OF PRODUCING CANDIES | 2009 |
|
RU2388317C1 |
| JAM PRODUCTION METHOD | 2012 |
|
RU2481001C1 |
| CANDY FILLING | 2007 |
|
RU2331199C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
|
RU2396757C2 |
| METHOD OF JAM MANUFACTURING | 2008 |
|
RU2386345C1 |
| FOOD CONCENTRATE | 2008 |
|
RU2366309C1 |
| ALCOHOL CONTAINING BEVERAGE PREPARATION METHOD AND ALCOHOL CONTAINING BEVERAGE | 2014 |
|
RU2553211C1 |
