| 摘要 |
canned food industry, in particular, production of confiture from carrot. SUBSTANCE: method involves washing raw plant material; cleaning grinding, blanching and cooking in the presence of pectin, such as carrot pectin; adding citric acid, mountain ash decoction and sugar; boiling out mixture till dry substance content reaches 62-65 wt%. Method allows food product with improved curative, prophylactic and organoleptical properties. EFFECT: simplified method and low production cost. |
