FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to a technique for production of pastes of secondary berry resources (juice production wastes represented by berry refuses) according to a nonwaste technological scheme and may be used in confectionary production and catering. The method involves usage of berry refuses as the source raw material that are laid in a uniform 5 mm thick layer onto pans and preliminarily frozen in a freeze-quenching chamber at a temperature of -18°C for 240 minutes. Then frozen refuses are milled until production of a homogenous mass and packaged into multilayered vacuum bags.
EFFECT: invention ensures production of a ready product with maximum preservation of vitamin and mineral composition as well as reduces the product prime cost due to efficient usage of secondary raw materials represented by berry refuses.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DRIED RED BILBERRY AND CRANBERRY REFUSE POWDERS | 2014 |
|
RU2555592C1 |
| METHOD FOR PRODUCING DRY EXTRACT FROM RED BILBERRY AND CRANBERRY BERRY REFUSES | 2016 |
|
RU2626565C1 |
| METHOD OF PRODUCING DRY FUNCTIONAL COMPLEX MIXTURE FOR FERMENTED MILK PRODUCTS | 2018 |
|
RU2702426C1 |
| BERRY MARMALADE MASS | 2012 |
|
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| METHOD OF OBTAINING SUPPLY FROM GRATING RESIDUES OF WILD AND CULTIVATED BERRIES | 2015 |
|
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| MEAT CUTLETS PRODUCTION METHOD | 2009 |
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| METHOD OF PRODUCING CRANBERRY POMACE POWDER | 2024 |
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| JELLY PRODUCT PRODUCTION METHOD | 2019 |
|
RU2714839C1 |
| FISH AND VEGETABLE CUTLETS | 2007 |
|
RU2357486C2 |
| FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIOUS VALUE | 2007 |
|
RU2357485C2 |
