METHOD OF PRODUCING PRESERVES FROM JERUSALEM ARTICHOKE Russian patent published in 2017 - IPC A23L19/10 A23L3/00 A23L3/3418 

FIELD: food industry.

SUBSTANCE: method of producing preserves from Jerusalem artichoke envisages preparing recipe components, cutting Jerusalem artichoke, preparing a filling in the form of an aqueous solution containing a natural preservative, table salt, granulated sugar, packaging the Jerusalem artichoke and filling, sealing and heat treatment. Jerusalem artichoke tubers are ground into small pieces in size from 3 to 5 mm. As a natural preservative, a ready-made solution of nisin with the activity of 1000 IU/mg and 40% lactic acid, taken at the ratio of 1:400 or 1 g/l and 400 g/l, respectively, is used. After sealing, heat treatment is carried out, using the sous vide technology for 30 to 45 minutes at a temperature of 80±4°C, until the product is completely ready. The preserves are prepared at the following ratio of the initial components (wt): Jerusalem artichoke 850.0, sugar 3.0-4.0, table salt 5.0-7.0, natural preservative 4.5-5.5, water 134.5-136.5.

EFFECT: method of producing preserves from Jerusalem artichoke allows preserving all vitamins and nutrients of Jerusalem artichoke, providing high organoleptic indices and reducing the processing time.

3 tbl, 3 ex