| 摘要 |
A method for producing a sauce for infant and protective nutrition includes raw material preparation, shredding, pulping, heating, mixing semi-products, packaging and pasteurization. Shredded raw material is subject to "cold" pulping under the room temperature, the produced pulp is heated to 83-87 °C, than the heated pulp is pulped, cooled under vacuum to 28-32 °C and the produced in such manner semi-products are mixed according to the formulation. |
