FIELD: food industry.
SUBSTANCE: poured with drinking water and maintained for swelling ground pumpkin seeds extraction cake. Then its mixed with cherry plum puree, plum puree, quince puree, sugar and salt. Boiled out till dry substances content is nearly 22%. Adds dill seeds, coriander, cloves and black hot pepper, packed, sealed and sterilised.
EFFECT: reduction of manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF FRUIT SAUCE PRODUCTION | 2013 |
|
RU2521953C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2532091C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2529341C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2521552C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2520898C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2527527C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2529330C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2528596C1 |
| METHOD OF FRUIT SAUCE PRODUCTION | 2013 |
|
RU2521946C1 |
| FRUIT SAUCE PRODUCTION METHOD | 2013 |
|
RU2524039C1 |
