UPEŅU SALDĒŠANAS PAŅĒMIENS
This invention pertains to the food industry, namely freezing food for storage. To improve the quality of frozen blackcurrants so that they can be used for desserts, the berries should be frozen in bunches and candied before that with mono- or disaccharides, or a mixture of both, on the basis of 2-1...
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| creator | LAURSONS,JANIS RUCIN'S,MARTIN'S SKRUPSKIS,IMANTS MELGALVE,INARA KARKLIN'A,DAINA KAULIN'µ,ULDIS |
| description | This invention pertains to the food industry, namely freezing food for storage. To improve the quality of frozen blackcurrants so that they can be used for desserts, the berries should be frozen in bunches and candied before that with mono- or disaccharides, or a mixture of both, on the basis of 2-10% of the total volume. Bunches should be washed, dried, mixed with sugar and glucose (2-10% of the total volume), fructose, sucrose, or their mixture, packaged into containers, kept for 4-24 hours at the temperature of 18+-4 degrees C, and then at the temperature of -6 down to -20 degrees C. The berries' inherent natural fresh taste and aroma of blackberry stays in the fruit stalks. Bunches could be served for dessert separately or along with other fruit and berries. |
| format | Patent |
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To improve the quality of frozen blackcurrants so that they can be used for desserts, the berries should be frozen in bunches and candied before that with mono- or disaccharides, or a mixture of both, on the basis of 2-10% of the total volume. Bunches should be washed, dried, mixed with sugar and glucose (2-10% of the total volume), fructose, sucrose, or their mixture, packaged into containers, kept for 4-24 hours at the temperature of 18+-4 degrees C, and then at the temperature of -6 down to -20 degrees C. The berries' inherent natural fresh taste and aroma of blackberry stays in the fruit stalks. 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To improve the quality of frozen blackcurrants so that they can be used for desserts, the berries should be frozen in bunches and candied before that with mono- or disaccharides, or a mixture of both, on the basis of 2-10% of the total volume. Bunches should be washed, dried, mixed with sugar and glucose (2-10% of the total volume), fructose, sucrose, or their mixture, packaged into containers, kept for 4-24 hours at the temperature of 18+-4 degrees C, and then at the temperature of -6 down to -20 degrees C. The berries' inherent natural fresh taste and aroma of blackberry stays in the fruit stalks. Bunches could be served for dessert separately or along with other fruit and berries.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | UPEŅU SALDĒŠANAS PAŅĒMIENS |
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