METHOD FOR PREPARING OF EASTER EGGS COLORING SET

摘要

FIELD: food-processing industry.;SUBSTANCE: method involves preparing different colorant solutions: 300-400 g of carmoisin, 300-350 g of ponceaux, 300-350 of tartrazine, 400-450 g of indigo carmine or bright blue per 1.25-2.0 l of water; cooling solution of each colorant to temperature of 40-80⁰C; drawing paper strip through each solution of each cooled colorant at speed of 5-12 m/min; drying colored strip; determining end of coloring operation by absence of colorant stains on filtering sheets left by colored paper placed between filtering sheets, which are pressed with pressure force of 120 g/cm²; cutting colored paper strips into individual strips of different color and 120x70 mm size; compiling into book or placing into packs of envelope type. Such book or envelope-type set is sufficient for coloring of 6-10 eggs.;EFFECT: accelerated and simplified application of colorants, precise dosed amount of colorant applied, which is optimal and necessary for stable, uniform and intensive coloring of eggs.;1 ex