FIELD: food industry.
SUBSTANCE: method of production of preserved product involves chopping cucumber pulp and/or marrow pulp and/or zucchini pulp and/or pumpkin pulp. The obtained mass is mixed with sugar and/or table salt and petals of cucumber blossoms and/or marrow blossoms and/or zucchini blossoms and/or pumpkin blossoms treated with water steam for 1-5 min. After that sealing and sterilisation are carried out. Ingredients are taken in the following ratio, wt %: cucumber pulp and/or marrow pulp and/or zucchini pulp 20-80; cucumber blossoms and/or marrow blossoms and/or zucchini blossoms and/or pumpkin blossoms 14.0-68.0; sugar and/or table salt 2-6.
EFFECT: preserved product relates to delicacies, contains natural ingredients, is enriched with vitamin C, fibre and mineral salts.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARATION OF PRESERVED PRODUCT "ORANGE SALAD" | 2007 |
|
RU2353103C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "GREEN SALAD" | 2007 |
|
RU2353101C1 |
| METHOD FOR MANUFACTURING CANNED RUSSIAN COLD SOUP | 2009 |
|
RU2406414C1 |
| METHOD OF FOOD PRODUCT PREPARATION | 2008 |
|
RU2373768C1 |
| FILLING FOR CANDY | 2008 |
|
RU2359463C1 |
| METHOD OF FOOD PRODUCT PREPARATION | 2007 |
|
RU2356242C1 |
| TOMATO SAUCE PRODUCTION METHOD | 2008 |
|
RU2374930C1 |
| CANDY FILLING | 2007 |
|
RU2331199C1 |
| METHOD OF PRODUCING CANDIED FRUIT | 2008 |
|
RU2359466C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
|
RU2396758C1 |
