| 摘要 |
A method for production of preserved tomatoes provides for washing of tomatoes, calibrating, grading according to quality thereof, packaging into jars with tomatoes poured by the juice of fermented tomatoes heated up to a temperature of 80 DEGREE C. Using the juice of fermented tomatoes as the pouring improves gustatory properties of the ready product, improves vitaminous and amino acid composition thereof, allows using the raw material coming to the production, increasing the naturalness and quality indices of the ready products.
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