| 摘要 |
The invention refers to the food industry, in particular, to the production of canned fruit sauces. The prune sauce contains prune pulp, clove, cinnamon, saccharose, black ashberry pulp, red dry wine, starch and acetic acid, having the following component ratio, kg per 1000 kg of sauce:prune pulp 589,1...714,8 black ashberry pulp 79...102 clove 0,2...0,3 cinnamon 0,2...0,3 red dry wine 80...140 starch 35...45 saccharose 90...125 80% acetic acid 0,8...1,3. The result consists in increasing the biologically active materials content into the obtained sauce and in broadening the fruit sauce varieties.Claims: 1 |
