FIELD: food industry.
SUBSTANCE: method of manufacturing involves their preparation, the inedible parts removal and peeling, cutting into slices with the thickness of not less than 2-3 mm, their freezing at the temperature of (-20)°C for 1 hour, and treatment in a berry solution. Thereafter, drying by the convection method till the residual humidity is equal to 2-4% is performed. Thereafter the food product is packaged in an oxygen-free medium into bags of combined polymer-foil-polymer material.
EFFECT: target product has a unique balanced combination of appearance and brittle consistency, the taste and aroma of pears and berries.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FRUIT PRODUCT OF APPLES AND BERRY RAW MATERIAL | 2013 |
|
RU2541670C2 |
| APPLES FRUIT PRODUCT MANUFACTURE METHOD | 2013 |
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RU2542122C2 |
| METHOD FOR PRODUCTION OF FRUITY PRODUCT OF APPLES AND CITRUS RAW MATERIAL | 2013 |
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RU2541690C2 |
| METHOD FOR MANUFACTURING FRUIT PRODUCT IN FORM OF PLATES FROM PEARS, APPLES AND GRAPE RAW MATERIAL | 2015 |
|
RU2630702C2 |
| METHOD FOR PRODUCING OF FOOD PRODUCT FROM PEAR | 2005 |
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RU2287947C2 |
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| BEVERAGE CONCENTRATE (VERSIONS) | 2015 |
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RU2612779C2 |
| METHOD OF PREPARING FOOD PRODUCT FROM APPLES | 2005 |
|
RU2268617C1 |
| METHOD FOR PRODUCING OF FOOD PRODUCT FROM QUINCE | 2005 |
|
RU2287946C2 |
| METHOD FOR PRODUCING TINNED FRUITS | 2007 |
|
RU2351142C1 |
