| abstract |
The preparation comprises melon balls treated with a calcium source in a syrup which comprises saccharose, a product which reduces the melon pH without providing to the preparation an acid flavour different from the original product, a thickener, an acidulant, melon aroma and water, the syrup having a pH comprised between 2.3 and 2.7 and between 24 and 26° Brix. The product comprises mixing in an appropriate container the treated melon balls and the syrup, and sterilising by heat treatment in a pressure cooker. The food preparation applies to the food industry. |