METHOD FOR STERILISATION OF PRESERVES 'PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES'

摘要

FIELD: food industry.;SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of preserves in baths with 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 35 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 10 minutes. During the whole process of the heat treatment the jars are turned upside down with a frequency equal to 0.1 s^-1. Heating and cooling are performed at a water temperature equal to 100 and 80°C in the same baths.;EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.