| 摘要 |
FIELD: food industry.SUBSTANCE: method for sterilisation of preserved puree of vegetable marrows with carrots includes four-step heating in water at temperature of 80, 100 and calcium chloride solution at temperature 120 and 140 °C respectively 5, 5, 5 and 20 minutes with a four-step cooling in calcium chloride solution at temperature of 115 °C and water temperature 90, 65 and 40-30 °C respectively during 5, 7, 8, and 10 minutes without counter-pressure.EFFECT: method reduces duration, improves quality, saves heat energy and water.1 cl, 1 ex |
