METHOD FOR PRODUCTION OF ICED CANDY FROM DRIED FRUITS

FIELD: food production industry. SUBSTANCE: according to method, processing stages are as follows: dried fruits are washed, stones of dried fruits are removed, dried fruits are impregnated with sugar syrup, dried fruits are separated from sugar syrup, flavor additives are introduced, candy bodies ar...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	AZAROV N.N, MIROSHNIKOVA R.M, BOJARSKOVA E.N, SUVORINA V.I
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: food production industry. SUBSTANCE: according to method, processing stages are as follows: dried fruits are washed, stones of dried fruits are removed, dried fruits are impregnated with sugar syrup, dried fruits are separated from sugar syrup, flavor additives are introduced, candy bodies are formed and subjected to icing. After sorting out and washing, dried fruits are boiled at temperature of 100 C during 15 min. Before removing stones, dried fruits are impregnated with sugar syrup during 10-12 min at temperature of 100 C. Formation of candy bodies is performed by introducing almond kernel into dried fruits and making candy bodies oval in shape. Subsequent maturing and slight drying of processed dried fruits prior to icing is carried out in special drying chamber during 12 h. Application of aforesaid method ensures quicker and simplified technological process for producing candy. EFFECT: higher efficiency.