METHOD OF MAKING A TOMATO DRINK
A method of making a tomato drink provides for loading tomatoes into fermentation containers, adding the prepared green of spicy plants, garlic and pouring by a 3% solution of table salt, fermenting up to the accumulation of 0.9-1.4 lactic acid in the pickle, with the juice, obtained of the fermente...
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| creator | KHOLODNYI LEONID PAVLOVYCH BEZUSOV ANATOLII TYMOFIIOVYCH KHOMYCH HALYNA PANASIVNA |
| description | A method of making a tomato drink provides for loading tomatoes into fermentation containers, adding the prepared green of spicy plants, garlic and pouring by a 3% solution of table salt, fermenting up to the accumulation of 0.9-1.4 lactic acid in the pickle, with the juice, obtained of the fermented tomatoes, are mixed with the pickle separated from the fermented tomatoes in a ratio of 2:1. The fermentation of tomatoes prior to pulping improves the colour of the ready product, improves the quality, vitaminous and amino acid composition, and adding the pickle after enzymatic fermentation of tomatoes allows improving the gustatory properties of the drink and lowering energy value thereof. |
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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 | METHOD OF MAKING A TOMATO DRINK |
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