FIELD: food industry.
SUBSTANCE: invention relates to preservation industry, specifically to a method for sterilisation of preserved food in form of carrot, turnip and apples. Method involves four-step heating of preserved food in water at temperature 80, 100 and calcium chloride solution at temperature 120 and 140 °C respectively 5, 5, 5 and 10 minutes with a four-step cooling in calcium chloride solution at temperature 115 °C and water at temperature 90, 65 and 40-30 °C respectively during 5, 7, 8, and 10 minutes without counter-pressure.
EFFECT: invention reduces duration of sterilisation process and improves quality of ready product.
1 cl
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