PICKLED VEGETABLE MARROWS PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to preservation industry and may be used for vegetable marrows preservation. After preliminary preparation and packing of vegetable marrows in jars one performs pouring with 85°C water for 2-3 minutes, proceeds with repetitive pouring with 95°C water for 2-3 minutes, replacing water with a 98°C pickle filler. The jar is sealed, put into the carrier. Then one proceeds with sterilisation with 85 and 100°C water for 8 and 15 minutes respectively and cooling in an atmospheric air flow at a rate of 7-8 m/s during 25 minutes. During the whole process the jar is turned upside down with a frequency equal to 0.25 s^-1.;EFFECT: method ensures enhancement of nutritive value of the ready product and prevention of jars breakage, additionally the method allows to reduce the process duration and save thermal energy and water.;1 ex