FIELD: food industry.
SUBSTANCE: invention relates to food industry namely to food products with low pH, high moisture content, stabile during storage and its production methods. Food product acidification is performed by souring electrodialysis composition, food non-organic acid or its salt or its mixtures. Obtained end product pH makes 4.6, preferably 4.3 or lower. Food product with low pH and main organic acids content 0.12 moles per 1000 gram or less is warmed up till 165°F or higher for pasteurisation.
EFFECT: invention allows to obtain improved storage stabile food products with no sour taste.
56 cl, 2 dwg, 13 tbl, 18 ex
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