| 摘要 |
A method for production of candied fruits lies in the fact that fresh fruits and vegetables are subjected to convection drying at the temperature of 40-45 DEGREE C up to a content of dry matters of 35-50%, they are comminuted up to a size of particles of 1.5-2 mm, sugar powder, spice and flavour ingredients are added to the candied mass up to a content of dry matters of 80-86% and intensively mixed at a temperature of 80 DEGREE C for 5-10 minutes up to full dissolving of the sugar. After that concentrating of the mixture obtained under vacuum, forming, cooling and coating are carried out. |
