| 摘要 |
confectionery industry. SUBSTANCE: confectionery product is prepared from confectionery base with addition of flavoring and sodium chloride in the amount of more than 20% from total mass of base thus preparing product with salted taste. Used as a flavoring are essences in liquid or powder-like state imitating flavor of shrimps, or fish (river or sea), or cheese, or ham, or garlic, or bacon, or onion, or mushrooms, or smoke products, or crayfish, or paprika, or squids, or lemon, or grapefruits, or salted cucumbers. When the product is prepared in the form of candy glasses, confectionery base is prepared by mixing granulated sugar, syrup and edible salt with addition of citric and appropriate flavoring at preset ratio of components. When the product is prepared in the form of cores of sweets with liqueur filler, confectionery base contains granulated sugar, syrup and alcohol-containing additive. When the product is prepared in the form of dragee, salt is applied on glazed solution together with sugar powder. When the product is prepared as marmalade, salt is introduced at the stage of melting the components of jelly mass. When the product is prepared as chocolate, salt is introduced at the stage of mixing components of chocolate mass. When the product is prepared as pastille, salt is introduced at the stage of preparing agar-sugar-syrup-salted solution. When the product is prepared in the form of toffee, salt is introduced at the stage of preparing formula mixture. When the product is prepared as halva, salt is introduced at the stage of caramel mass preparation. Edible salt is introduced in amount not more 20% from total mass of base. The prepared products are coated with chocolate or fat glaze. EFFECT: broadened assortment of sugary confectionery products with increased quality. 11 cl
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