METHOD OF JAM (PRESERVES) PRODUCTION

FIELD: food industry. ^ SUBSTANCE: invention relates to jam (preserves) manufacturing technique. The method involves preparation of apples, apricots, kiwi fruits and feijoa, preparation of sugar syrup, pouring sugar syrup over the above vegetal ingredients taken in a certain proportion, cooking and...

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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 jam (preserves) manufacturing technique. The method involves preparation of apples, apricots, kiwi fruits and feijoa, preparation of sugar syrup, pouring sugar syrup over the above vegetal ingredients taken in a certain proportion, cooking and packing. ^ EFFECT: jam 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 варенья. Способ предусматривает подготовку яблок, абрикосов, киви и фейхоа, приготовление сахарного сиропа, заливку перечисленных растительных компонентов, взятых в заданном соотношении, сахарным сиропом, варку и фасовку. Полученное варенье сбалансировано по ряду биологически активных веществ для использования в геродиетическом питании.