METHOD FOR STERILIZING OF PRESERVES "PUMPKIN PUREED SOUP" Russian patent published in 2017 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: method comprises three-stage heating the preserves in baths with water at the temperatures of 80 and 100°C and with calcium chloride solution at the temperature of 120°C for 5, 5 and 25 minutes, respectively, followed by three-stage cooling in water to temperatures of 100, 80 and 60-40°C for 5, 5 and 10 min. Wherein heating and cooling at the temperatures of 100 and 80°C are performed in the same baths. During the entire heat treatment process the jars are turned upside down with the frequency equal to 0.1 s^-1.

EFFECT: process duration reduction and the finished product quality enhancement.

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