FIELD: food industry.
SUBSTANCE: method involves four-step heating of preserved food in water at temperature 80, 100 and calcium chloride solution at temperature of 120 and 140 °C respectively 5, 5, 5 and 25 minutes with a four-step cooling in calcium chloride solution at temperature of 115 °C and water at temperature 90, 65 and 40-30 °C respectively during 5, 7, 8, and 10 minutes without counter-pressure.
EFFECT: method enables to reduce duration, improve quality, save thermal energy, electrical power and water.
1 cl, 1 ex
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