FIELD: food industry.
SUBSTANCE: invention relates to fruit canned food manufacturing technique. The method involves preparation of the recipe ingredients, blanching, straining and finishing kiwi fruits, persimmon and feijoa, mixing them in a preset proportion, adding sugar, vacuum cooking, packing and pressure sealing.
EFFECT: preserves produced are noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING PRESERVES "STRAINED FRUITS WITH SUGAR" | 2009 |
|
RU2397662C1 |
| METHOD FOR MANUFACTURING PRESERVES "STRAINED FRUITS WITH SUGAR" | 2009 |
|
RU2398418C1 |
| METHOD FOR MANUFACTURING PRESERVES "STRAINED FRUITS WITH SUGAR" | 2009 |
|
RU2398416C1 |
| PRECOOKED FRUIT MASS PRODUCTION METHOD | 2009 |
|
RU2398405C1 |
| PRECOOKED FRUIT MASS PRODUCTION METHOD | 2009 |
|
RU2398404C1 |
| CONFITURE PRODUCTION METHOD | 2009 |
|
RU2399279C1 |
| FRUIT PASTE PRODUCTION METHOD | 2009 |
|
RU2398402C1 |
| METHOD FOR MANUFACTURING ASSORTIE COMPOTE | 2009 |
|
RU2399305C1 |
| CONFITURE PRODUCTION METHOD | 2009 |
|
RU2399278C1 |
| PRECOOKED FRUIT MASS PRODUCTION METHOD | 2009 |
|
RU2398403C1 |
