FIELD: food industry.
SUBSTANCE: production method includes washing, inspection, cleaning, post-cleaning, treatment, packaging in bags, closing and sealing. Wherein the treatment includes heat treatment, or steaming, or blowing, or drying, or steeping, or soaking, or freezing, or quick freezing, or dry-curing, and each process can be performed either as a separate action or in combination. After packaging in bags and closing, the vegetables are sterilized in an autoclave at a temperature of 40 to 140°C, a pressure of 0.1 to 5.0 atm, the sterilisation time in the autoclave is from 5 to 300 min. Mono-vegetables or two or more assorted kinds of vegetables can be packaged in bags. During the packaging of vegetables in bags, spices, or flavourings, or food additives, or flavour enhancers may be added into the bags.
EFFECT: shortening the production process time and increasing the shelf life.
6 cl, 24 ex
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