A method of sterilizing CANNED 'puree of carrots, turnips and apples'

摘要

A method of sterilizing of carrot puree, turnips and apples, characterized in that after seaming banks set within a carrier providing the mechanical tightness of the cans, and are carried out simultaneously stage heating baths with water temperatures of 80 100 ° C and a solution of calcium chloride to 120 ° C for 5, respectively, 5 and 35 min one other cans and cooling the same with water bath temperatures of 100 and 80 ° C for 5 min and 5 with continued cooling in another water bath at 60-40 ° C for 10 min.