Method for increasing the consistency of plant products in the form of pieces, in particular for diced tomato

摘要

The invention falls within the food sector. In order to increase the consistency of plant products in the form of pieces, the treatment of the plant product with a calcium-complexing mixture comprising PME and a calcium salt is performed in the heat by means of mixing of the plant product with a calcium-complexing mixture having a temperature preferably of between 70 DEG C and 90 DEG C. The calcium-complexing mixture is obtained directly from the juice of the plant product to which citric acid and calcium chloride are added, and the mixture is then heated to 70 DEG -90 DEG C. Instead of calcium chloride it is possible to use a calcium salt derived from organic acids such as alpha -, beta - and gamma -hydroxyacids or carboxylic acids. The juice is obtained from a draining stage following mixing of the plant product with the calcium-complexing mixture.