FIELD: food industry.
SUBSTANCE: method for production of Kamchatka Bilberry food product envisages Kamchatka Bilberry preparation, convection drying until intermediate moisture content, maintenance under pressure at a heating temperature of no lower 100°C, depressurisation till atmosphere pressure, additional drying in the microwave field till dry substances content is at least 85%, adding flavouring agents and packaging into a package fabricated of a polymer or combined material in an oxygen-free medium.
EFFECT: invention enables manufacture of a new product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.
| Title | Year | Author | Number |
|---|---|---|---|
| STRAWBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409235C1 |
| GRAPE FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409266C1 |
| BARBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409268C1 |
| BLUEBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409981C1 |
| BILIMBI FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409271C1 |
| BILBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410961C1 |
| ACTINIDIA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409980C1 |
| CRANBERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409234C1 |
| BABACO FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409237C1 |
| SAPODILLA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410967C1 |
