METHOD FOR PRODUCING VEGETABLE MARMELADES

The present invention relates to field of food manufacturing, particularly to obtaining marmalade from production by-product - vegetable syrup. The vegetable syrup being by-product of another technological process is used as basic raw material. It ensures good consistency of the finished product, im...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ROZENBERGS,VIESTURS, SKRUPSKIS,IMANTS ATIS, SKUDRA,GITA, ERCMANIS,AIGARS, RUCINS,MARTINS
Format:	Patent
Sprache:	eng ; lav
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to field of food manufacturing, particularly to obtaining marmalade from production by-product - vegetable syrup. The vegetable syrup being by-product of another technological process is used as basic raw material. It ensures good consistency of the finished product, improves organoleptic indices and reduces necessity to use additional other jellying substances. Usage of unconventional carrot and red beet syrup in technological process enables extending product-assortment, imparts to product natural colour and provides the consumer with necessary nutrients.