FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Method provides for three-stage natural paprika warming up in water at temperature 70 and 85 and 100°C respectively 5, 8 and 12 minutes with following cooling down in air flow during 25 minutes at speed 6-7 m/s.
EFFECT: invention allows to decrease thermal processing duration, to decrease inequality of thermal processing, to increase finished product quality.
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
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