FIELD: canning industry.
SUBSTANCE: method for obtaining a semi-finished gooseberry puree provides for washing and inspection when using fresh berries; when using frozen berries, these operations are excluded. Next, the berries are loaded into a mechanoacoustic apparatus, water is added, berries are crushed, homogenized, deodorized and partially disinfected mass at an exposure intensity of 100-500 W/kg for 10-15 minutes at a temperature of 55-60°C. Completely disinfected at an exposure intensity of 100-500 W/kg for 20-60 s at a temperature of 95-97°C. After that, hot filling, corking, cooling and storage at uncontrolled positive temperatures for 24 months are carried out.
EFFECT: invention provides obtaining a semi-finished gooseberry puree product with stable quality characteristics, including biologically active substances, for a long shelf life under conditions of uncontrolled positive temperatures.
1 cl, 3 tbl, 2 ex
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