FIELD: canned food industry.
SUBSTANCE: method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO2-extract of dill, CO2-extract of celery pepper, CO2-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of dill 0.0051; CO2-extract of celery pepper 0.0051; CO2-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture.
EFFECT: improved organoleptical properties of canned juice.
