| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry and may be used during tomatoes preservation. After preliminary preparation and packing of tomatoes into jars one performs pouring with 85C water for 2-3 minutes, proceeds with repetitive pouring with 95C water for 2-3 minutes, replacing water with a 98C pickle filler. The jar is sealed, put into the carrier, undergoes sterilisation with 90 and 100C water for 8 and 12 minutes respectively and cooling in an air flow at a rate of 5-6 m/s during 20 minutes. During the whole process the jar is turned upside down with a frequency equal to 0.133 s-1. ^ EFFECT: method ensures enhancement of nutritive value of the ready product and prevention of thermal breakage of jars, additionally the method allows to reduce the process duration and save thermal energy and water. ^ 1 ex |
