| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology for manufacturing natural vegetable preserves. Method for manufacturing preserves involves the pea swelling stage followed by its packaging with pouring liquid containing sweet polyhydric alcohol replacing at least 10% of the formulation sugar content calculated by the sweetness coefficient, sealing and sterilization. Proposed method provides increasing yield of the end product by 2.5-fold and to utilize raw that has been not used for manufacturing natural vegetable preserves. Preserves acquire dietetic properties. Invention provides the possibility for preparing natural preserves from smooth-grain pea strains in the stage of biological ripeness. ^ EFFECT: improved preparing method. ^ 3 ex |
