METHOD OF OBTAINING FOODSTUFFS FROM PLANT RAW MATERIALS CONTAINED CYANOGENIC GLYCOCIDE

摘要

the invention u043eu0442u043du043eu0441u0438u0442u0441u00a0 to the food industry, namely the ways of u0443u0434u0430u043bu0435u043du0438u00a0 bitter substances from plant u0441u044bu0440u044cu00a0. purpose u0438u0437u043eu0431u0440u0435u0442u0435u043du0438u00a0 u00a0u0432u043bu00a0u0435u0442u0441u00a0 quality finished product through most of the u0440u0430u0437u0440u0443u0448u0435u043du0438u00a0 u0433u043bu0438u043au043eu0437u0438u0434u0430 - u0430u043cu0438u0433u0434u0430u043bu0438u043du0430.u0430u0440u043eu043du0438u044e after training and u0438u0437u043cu0435u043bu044cu0447u0435u043du0438u00a0 are u0442u0440u0435u0445u043au0440u0430u0442u043du043eu0439 cooking in sugar syrup 20-25 percent concentration of 10 - 15 min with an u043au0430u0436u0434u0430u00a0 square u043eu0434u043eu0432 and syrup 1: 0.7 to 0.8 and after each stage of the product u043eu0441u0442u0443u0436u0430u044eu0442 temperatures of 50 60u0441 and maintained at this temperature for 1.5 - 2 hours.