NATURAL PAPRIKA CONSERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preserved food industry. The method includes two-stage heating of natural paprika in water with temperature of 80 and 100C correspondingly during 10 and 12 minutes with following cooling down in air flow of 67 m/s of speed durin 15 minutes and continuation of cooling down with appliying water film on the surface during 10 minutes. ^ EFFECT: invention allows to decrease thermal processing duration, decreases inequality of thermal processing.