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GREEN WALNUT JAM AND METHOD OF PRODUCING SUCH JAM
GREEN WALNUT JAM AND METHOD OF PRODUCING SUCH JAM
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机译:青核桃果酱及其生产方法
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摘要
FIELD: food-processing and canned food industry. SUBSTANCE: method involves sorting walnut green fruit, washing, blanching, cleaning in carborundum machine, blanching, pouring sugar syrup into walnut mass and cooking. Before third cooking stage, syrup is prepared on the basis of apple juice, honey and citric acid, and added into mixture. Components are used in the following ratio, wt%: walnut green fruit 35; sugar syrup 44; apple juice 10; honey 10.5; citric acid 0.5. EFFECT: increased uniformity in cleaning walnut fruit, reduced jam cooking time, and improved curative properties of ready product. 3 cl, 4 ex
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机译:领域:食品加工和罐头食品工业。实质:该方法包括将核桃绿色水果分选,清洗,热烫,在金刚砂机中清洗,热烫,将糖浆倒入核桃块中并烹饪。在第三烹饪阶段之前,以苹果汁,蜂蜜和柠檬酸为基础制备糖浆,并将其添加到混合物中。组分以以下的重量百分比使用:核桃绿色水果35;糖浆44;苹果汁10;蜂蜜10.5;柠檬酸0.5。效果:提高核桃果实清洁的均匀性,减少果酱烹饪时间,并改善成品的治愈性。 3 cl,4 ex
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