| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves pouring preservative solution of predetermined temperature into container filled with raw plant material; placing container into chamber and providing thermostatic controlling and cooling container to room temperature. Containers used in the process are equipped with covers manufactured of different polymeric materials. Cultural liquor filtrates used as plant material preservatives are obtained by multiple-pass sowing of lactic fermentation bacteria strains onto growth medium comprising equal amounts of autolysate of brewer's yeast and skimmed milk, amino nitrogen, lactose and additional amount of malt sprouts extract. Method is used for preservation of farm and forest products, such as vegetables, fruit and berries, greens etc. Method introduces novel temperature-time preservation mode providing efficient antibacterial action upon microorganism and uses novel materials for manufacture of containers providing reliable sealing of containers. EFFECT: improved quality of preservation, prolonged shelf life and reduced cost of canned product. 3 cl, 5 tbl |
