FIELD: food industry.
SUBSTANCE: ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then its mixed with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt, boiled out till dry substances content is nearly 22%. After adds dill seeds, coriander, cloves and red hot pepper, packed, sealed and sterilised.
EFFECT: reduction of manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2520289C1 |
| METHOD OF FRUIT SAUCE PRODUCTION | 2013 |
|
RU2521953C1 |
| METHOD OF FRUIT SAUCE PRODUCTION | 2013 |
|
RU2521954C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2525067C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2521552C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2532091C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2529138C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2526667C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
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RU2529344C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2527527C1 |
