FIELD: canned foods industry. SUBSTANCE: method involves washing, inspection, crushing and seeding, primary pulping, heating, pulping, sterilization and concentration. Method is provided for fermentation of crushed tomato by adding pectofoetidine at concentration 0.01-0.1% and mass is treated by it for 0.5-2 h. Maximum technical result is achieved during fermentation in conditions of shaking. EFFECT: higher efficiency. 2 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR TOMATO PRODUCT MANUFACTURE AND TOMATO PRODUCT | 2014 |
|
RU2566046C1 |
| METHOD OF PREPARING TOMATOES FOR PRESERVATION | 0 |
|
SU620259A1 |
| METHOD FOR MANUFACTURE OF CONCENTRATED TOMATO PRODUCTS | 1999 |
|
RU2160013C2 |
| METHOD FOR PRODUCTION PASTE OF MECHANIZED PICKED TOMATOES | 0 |
|
SU1789183A1 |
| TOMATO PASTE PRODUCTION METHOD | 1991 |
|
RU2005388C1 |
| TOMATO JUICE PRODUCTION METHOD | 2009 |
|
RU2448536C2 |
| METHOD OF PRODUCING CONCENTRATED TOMATO PRODUCTS | 0 |
|
SU950288A1 |
| METHOD FOR PRODUCTION OF CONCENTRATED TOMATO PRODUCTS | 2010 |
|
RU2449563C2 |
| METHOD FOR PREPARING STRONG GRAPE WINE | 1996 |
|
RU2091457C1 |
| METHOD PRODUCTION CONCENTRATED TOMATO PRODUCTS | 0 |
|
SU1655449A1 |
