| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to preservation industry. The method for sterilisation of preserves "Pureed tomato soup" involves three-stage heating of preserves in baths filled with 80°C and 100°C water and in a bath filled with 120°C calcium chloride solution during 5, 5 and 25 minutes respectively with subsequent three-stage cooling in baths filled with 100°C, 80°C and 60-40°C water during 5, 5 and 10 minutes respectively; heating and cooling are performed in the same baths at a temperature of 100°C and 80°C. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s.EFFECT: method ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.1 ex |
