SU436656A1 - The method of preparation of canned vegetables and fruits - Google Patents

The method of preparation of canned vegetables and fruits

Info

Publication number
SU436656A1
SU436656A1 SU1813879A SU1813879A SU436656A1 SU 436656 A1 SU436656 A1 SU 436656A1 SU 1813879 A SU1813879 A SU 1813879A SU 1813879 A SU1813879 A SU 1813879A SU 436656 A1 SU436656 A1 SU 436656A1
Authority
SU
USSR - Soviet Union
Prior art keywords
fruits
preparation
canned vegetables
pot
raw materials
Prior art date
Application number
SU1813879A
Other languages
Russian (ru)
Inventor
Юлия Григорьевна Скорикова
Галина Даниловна Понпа
Original Assignee
Краснодарский Научно-Исследовательский Институт Пищевой Промышленности
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Краснодарский Научно-Исследовательский Институт Пищевой Промышленности filed Critical Краснодарский Научно-Исследовательский Институт Пищевой Промышленности
Priority to SU1813879A priority Critical patent/SU436656A1/en
Application granted granted Critical
Publication of SU436656A1 publication Critical patent/SU436656A1/en

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (2)

1. Способ приготовлени  консервов из овощей и плодов, состо щий в том, что сырье сортируют , моют, бланшируют, укладывают в гару , ввод т заливку и стерилизуют, отличающ и и с   тем, что, с целью получени  стабильпых по качеству консервов и повышени  их пищевой ценности, в качестве заливки используют подогретый до 100°С фильтрат сквашенного плодоовощного сырь . 1. A method of preparing canned food from vegetables and fruits, consisting in the fact that the raw materials are sorted, washed, blanched, placed in the gar, injected into the pot and sterilized in order to obtain a stable in quality canned food and increase their nutritional value, as a pouring, the filtrate of fermented fruit and vegetable raw materials heated to 100 ° C is used. 2. Способ по п. 1, отличающийс  гем,2. The method according to claim 1, characterized by heme, что в заливку ввод т ароматические и вкусовые добавки.Aromatic and flavoring additives are added to the pot.
SU1813879A 1972-07-21 1972-07-21 The method of preparation of canned vegetables and fruits SU436656A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU1813879A SU436656A1 (en) 1972-07-21 1972-07-21 The method of preparation of canned vegetables and fruits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU1813879A SU436656A1 (en) 1972-07-21 1972-07-21 The method of preparation of canned vegetables and fruits

Publications (1)

Publication Number Publication Date
SU436656A1 true SU436656A1 (en) 1974-07-25

Family

ID=20522886

Family Applications (1)

Application Number Title Priority Date Filing Date
SU1813879A SU436656A1 (en) 1972-07-21 1972-07-21 The method of preparation of canned vegetables and fruits

Country Status (1)

Country Link
SU (1) SU436656A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0312899A2 (en) * 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Stabilisation of colour
MD2597G2 (en) * 2004-02-03 2005-09-30 Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова Process for cucumber preservation
RU2646888C1 (en) * 2017-01-19 2018-03-12 Федеральное государственное казенное военное образовательное учреждение высшего образования "Военная академия материально-технического обеспечения имени генерала армии А.В. Хрулёва" Министерства обороны Российской Федерации Method of canning of cucumbers

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0312899A2 (en) * 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Stabilisation of colour
MD2597G2 (en) * 2004-02-03 2005-09-30 Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова Process for cucumber preservation
RU2646888C1 (en) * 2017-01-19 2018-03-12 Федеральное государственное казенное военное образовательное учреждение высшего образования "Военная академия материально-технического обеспечения имени генерала армии А.В. Хрулёва" Министерства обороны Российской Федерации Method of canning of cucumbers

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