| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, specifically to a method for sterilisation of preserved pureed meat-and-vegetable soup with vegetable marrows. Method involves sealing jars, putting in carrier ensuring prevention of opening of caps during heat treatment, and further four-step heating of preserved food in water at temperature 80, 100 and calcium chloride solution at temperature 120 and 140 °C, respectively, 5, 5, 5 and 25 minutes with subsequent four-step cooling in calcium chloride solution at temperature 115 °C and water at temperature 90, 65 and 40-30 °C respectively during 5, 7, 8, and 10 minutes without counter-pressure.EFFECT: invention reduces duration of sterilisation process, improves quality of ready product, saves heat energy, electrical power and water.1 cl |
