| 摘要 |
FIELD: technology of canned foods industry. SUBSTANCE: fruits and/or vegetables are loaded with water into rotor-cavitational extractor where they are subjected to treatment without oxygen access in presence of peroxidose at step-by-step increasing of cavitation index and introduction of additional quantities of raw material. After treatment, flavor additive and, if necessary, biologically active substances or preserving agent are introduced. Prepared product is prepacked and sterilized. EFFECT: improved organoleptical properties of final product due to prevention of its stratification in the process of storage life. 2 cl |
