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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201301187UpriorityCriticalpatent/UA81799U/en
Publication of UA81799UpublicationCriticalpatent/UA81799U/en
A method for obtaining a functional product of edible mushrooms includes sequential cleaning, blanching, frying, adding flavouring and aromatic additives. In doing so after blanching the mushrooms are chopped into slices, fried using vegetable oil for oiling the surfaces of the plates of a roaster. Then they are additionally dried with the aid of vacuum-sublimation drying at discontinuous reduction of the pressure in the chamber, after what the product is cooled and packed into an air-tight packing.
UAU201301187U2013-01-312013-01-31Method for obtaining a functional product of edible mushrooms
UA81799U
(en)
PROCESS FOR OBTAINING A NANOEMULSION WITH ENCAPSULATED NATURAL ANTIOXIDANTS FOR THE PRESERVATION OF FRESH AND MINIMALLY PROCESSED FOODS, AND THE NANOEMULSION SO OBTAINED
A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it.