NATURAL PAPRIKA CONSERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Method provides for three-stage natural paprika warming up in water at temperature 70 and 85 and 100C respectively 5, 8 and 12 minutes with following cooling down in air flow during 25 minutes at speed 6-7 m/s. ^ EFFECT: invention allows to decrease thermal processing duration, to decrease inequality of thermal processing, to increase finished product quality.