| 摘要 |
FIELD: food processing industry, in particular cannery industry. ^ SUBSTANCE: claimed method includes raw material washing, pealing, cubing with size of 7-10 mm or cutting in form of noodle with cross-section of (5-7)*(5-7) mm and blanching. Earth apple is blanched in milky curd whey at 95-100°C for 8-10 min. Then earth apple is cooled and frozen. ^ EFFECT: target product with improved organoleptic properties, stable color, without softening and glassy defects; decreased dry matter losses. ^ 1 tbl, 4 ex |
