NATURAL PAPRIKA CONSERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved paprika. According to the method fruits are put in jars, warmed up by warm air supply at 125-130C at 3-3.5 m/s alternatively 15-20 seconds apart to the first jar neck sectional area during 3.5-4 minutes. Wasted air is removed through the second jar neck sectional area. Jars with processed fruits are filled with solution at 95-97C. After that filled jars are sealed and sterilised in autoclave according to the mode. ^ EFFECT: invention allows to reduce process time of preserves heat sterilisation and irregularity of product thermal treatment, thus increasing quality of end product, save thermal energy.