METHOD FOR PRODUCING OF SEMI-FINISHED PRODUCT FROM LOW-ACID RAW VEGETABLE MATERIAL Russian patent published in 2004 - IPC

FIELD: production of canned food, such as vegetable pulp, sauce, nectar. SUBSTANCE: method involves providing low-acid raw vegetable material (summer squash, custard squash, marrow) with seeds and skin; performing fine grinding of raw finely chopped mass in emulsifier-disperser until homogeneous consistency is provided; performing flow pasteurization of resultant mass at temperature of 121-130 C for 1.5-2.5 min; boiling out to dry substance content of 12%; acidifying by adding cherry plum pulp or juice concentrated to acidity of at least 0.4% of titrable acidity on conversion to acetic acid; mixing; pasteurizing for 3 min; cooling and packaging into special aseptic containers. EFFECT: wider range and increased shelf life of semi-finished products.