| 摘要 |
The process of preserving haricot beans provides for inspecting, washing, soaking, blanching and filling cans with haricot beans and tomato sauce, the recipe of which is supplemented with flour, starch and starch modified for increasing the concentration of dry matters. In addition, at the stage of making the tomato juice, the composition is supplemented with fruit and vegetable puree in an amount of 40%, as the fruit and vegetables comprise a significant amount of pectin substances in composition thereof, therefore, while the concentration of dry matters in the puree is strengthening, the consistency coefficient increases. |
