Харківський Державний Університет Харчування Та Торгівлі
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A method for producing jelly filler for food products includes making an agar-and-sugar syrup, addition of citric acid and a colourant, forming, jellying. Crias-powder of nettle leaves, or of marigold flower heads, or of chokeberry is used as the colourant. The jelly prepared is cut into pieces, coated with a film-making solution which comprises maize starch, xampan, glycerin, water and dry matters, thereafter the coated jelly is dried.
UAA200813461A2008-11-212008-11-21Method for producing jelly filler for food products
UA90598C2
(en)
Coating of food products that can be cooked or reheated by microwaves comprising 55-80% by weight of water, 20-45% by weight of a mixture of ingredients that includes: 35-60% by weight of rice flour; 15-35% unmodified starch high in amylose; 6-25% by weight of egg solids; 0.1-5% of a gelling agent; 0-35% of other edible ingredients .; coating process