FIELD: food industry.
SUBSTANCE: formula components are prepared. Apples, apricots, kiwis and feijoas are cut, and their inedible parts are removed. Sugar syrup is cooked. Fruits are packed into containers in specified ratio and poured with sugar syrup with mass ratio of fruit and syrup of 13:7, then sealed and sterilised.
EFFECT: method provides for stability of organoleptic properties in process of storage of compote balanced in certain biologically active substances, for use in gerontological diet.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR MANUFACTURING ASSORTIE COMPOTE | 2009 |
|
RU2399305C1 |
METHOD FOR MANUFACTURING ASSORTIE COMPOTE | 2009 |
|
RU2399304C1 |
METHOD FOR MANUFACTURING ASSORTIE COMPOTE | 2009 |
|
RU2399306C1 |
METHOD OF JAM (PRESERVES) PRODUCTION | 2009 |
|
RU2399283C1 |
METHOD OF JAM (PRESERVES) PRODUCTION | 2009 |
|
RU2399284C1 |
JAM (PRESERVES) PRODUCTION METHOD | 2009 |
|
RU2398415C1 |
METHOD OF JAM (PRESERVES) PRODUCTION | 2009 |
|
RU2398400C1 |
CONFITURE PRODUCTION METHOD | 2009 |
|
RU2399278C1 |
PRECOOKED FRUIT MASS PRODUCTION METHOD | 2009 |
|
RU2398404C1 |
CONFITURE PRODUCTION METHOD | 2009 |
|
RU2398401C1 |
Authors
Dates
2010-09-10—Published
2009-05-22—Filed