the invention u043eu0442u043du043eu0441u0438u0442u0441u00a0 to the food industry, namely to canning. the aim is to improve u0438u0437u043eu0431u0440u0435u0442u0435u043du0438u00a0 u0432u043au0443u0441u043e - aromatic properties of the finished product while maintaining its stability in the process of u0445u0440u0430u043du0435u043du0438u00a0. garlic u0440u0430u0437u0434u0435u043bu00a0u044eu0442 on teeth, clean and wash. separately u0433u043eu0442u043eu0432u00a0u0442 15 - 25% aqueous solution of starch and heated to a temperature u043au043bu0435u0439u0441u0442u0435u0440u0438u0437u0430u0446u0438u0438.this u043du0435u043eu0441u0442u044bu0432u0448u0438u043c solution in the ratio of garlic and garlic in the solution of starch 100: 25 - 40 and u043fu0440u043eu0432u043eu0434u00a0u0442 chopping garlic to u043fu043eu043bu0443u0447u0435u043du0438u00a0 u043eu0434u043du043eu0440u043eu0434u043d oh mass. 1, table 2).
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