Homogeneous concentrated, evenly rubbed mass without seeds, seeds, remnants of the skin and seed nests and stalks, spreading on a horizontal surface. Homogeneous throughout the mass, characteristic of fruits, berries, fruits or their mixtures from which the paste is made. The taste is sour-sweet, pleasant, characteristic of boiled puree made from this type of fruit, berry, fruit or a mixture thereof.
In terms of physico-chemical parameters, plum puree meets the standards indicated below: Mass fraction of soluble solids, %, not less than: 25-30 Mass fraction of titratable acids in terms of malic acid, %, max: 5 Mass fraction of sorbic acid, %: 0.05 Mineral impurities: not allowed Vegetable impurities: not allowed Foreign matter: not allowed (visually)