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