FRUIT PASTE PRODUCTION METHOD

FIELD: food industry. ^ SUBSTANCE: invention relates to fruit paste manufacturing technique. The method involves preparation, cooking and straining of apples, apricots, kiwi fruits and feijoa, mixing them in a preset proportion, adding sugar, cooking, hot packing and packaging. ^ EFFECT: fruit paste...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV OLEG IVANOVICH, TROJANOVA TAT'JANA LEONIDOVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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:	FIELD: food industry. ^ SUBSTANCE: invention relates to fruit paste manufacturing technique. The method involves preparation, cooking and straining of apples, apricots, kiwi fruits and feijoa, mixing them in a preset proportion, adding sugar, cooking, hot packing and packaging. ^ EFFECT: fruit paste produced is noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation. Изобретение относится к технологии производства повидла. Способ предусматривает подготовку, разваривание и протирку яблок, абрикосов, киви и фейхоа, их смешивание в заданном соотношении, добавление сахара, варку, фасовку горячим розливом и укупоривание. Полученное повидло имеет состав, сбалансированный по ряду биологически активных веществ, для использования в геродиетическом питании.