METHOD OF PRODUCTION GOGOSARI IN MOLDAVIAN

摘要

A method of producing gogoshary in Moldovan, characterized in that, after stacking in banks vegetables poured into 2 min with hot water at 90 ° C, followed by the replacement of water in the solution at 95 ° C, more jars roll samoeksgaustiruemymi capped and heat treated without creating backpressure in apparatuses of the open type cooling mode :, comprising water in an autoclave to a temperature equal to the initial temperature of water when loading the next batch of canned, with continued cooling in another vessel by regime.