FIELD: food production technology.
SUBSTANCE: method provides for thermal treatment of raw ingredients till half-readiness at the temperature t° from 10° till 500°С within 0.1 min. - 30 min. Prepared ingredients are packed in PET/PVDC/CPP integral tripack bags or four-layer PET/A1/BONIL/CPP bags, releasing air from them. Then they are pressure-tightened at the temperature t° from 50° till 300°С within 1 - 5 seconds. The packing with the product is sterilized at the temperature t° from 100 till 150°С within 10 -100 minutes with further cooling till the temperature t° from 80° till 0°С within 1 - 120 minutes.
EFFECT: improves consumption properties of the ready products and keeps optimal organoleptic and microbiological indices within long-term storage.
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