FIELD: food industry.
SUBSTANCE: invention relates to a technology for processing fruit. The method envisages santol preparation, cutting, drying by convection until intermediate moisture content, maintenance under pressure, heating. Then follows pressure drop to the atmospheric pressure for santol heaving. Santol is additionally dried in a microwave field, optionally added flavouring agents to and packaged into a package fabricated of a polymer or combined material in an oxygen-free medium.
EFFECT: invention enables manufacture santol food product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.
2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| AONLA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410954C1 |
| APPLES FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409281C1 |
| JAMBUL FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410962C1 |
| PITANGA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410966C1 |
| CORNELIAN CHERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410955C1 |
| LUCUMA FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409274C1 |
| MEDLAR FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2409267C1 |
| PEAR FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410960C1 |
| LANNSIUM DOMESTICUM FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410898C1 |
| SWEET CHERRY FOOD PRODUCT PRODUCTION METHOD | 2009 |
|
RU2410956C1 |
