WHOLE NATURAL TOMATOES CONSERVATION METHOD

摘要

FIELD: food products. ^ SUBSTANCE: according to the proposed method the fruits are pre-processed and packed in jars; the jars are filled with strained tomato mass or tomato juice of temperature 80-85C for 3-4 minutes. After that the mixture is substituted with strained tomato mass or tomato juice heated to 92-95C. Then the jars are seamed and sterilised in digester. ^ EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.