METHOD FOR PRODUCTION OF PRESERVED TOMATOES Russian patent published in 2019 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for preserving tomatoes in canneries and at home. Method involves tomato preparation, placing into a container, pouring with hot brine, sealing the container and settling it upside down in a warm place for slow cooling down. Preparation of tomatoes involves washing and cutting of stems. Brine consists of water, salt and sugar with following ratio of components: water : sugar : salt – 1:0.1:0.02. Prior to putting tomatoes in a container tomato cut is smeared with a mixture of peppers at the following proportion of peppers – ground paprika : red hot pepper ground : ground black pepper – 2.5:(0.05–1.5):(0.05–2). After tomatoes are placed into a container garlic is added and then brine is poured into boiling water, further placed into an oven at temperature of 170–200° for 2–3 minutes with container cover closed and acetic essence is added before container sealing.

EFFECT: improved taste properties and expanded range of preserved tomatoes.

4 cl, 2 ex