METHOD FOR PRODUCTION, STORAGE AND PREPARING OF FOOD PRODUCTS MADE FROM PLANT RAW MATERIAL, PREFERABLY VEGETABLES, CUCURBITS AND LEGUME CROPS AND MUSHROOMS FOR REALIZATION, AND METHOD FOR STOCKING, STORAGE AND PREPARING FOR REALIZATION AND TRANSPORTATION OF VEGETABLES, CUCURBITS AND LEGUME CROPS, MUSHROOMS AND FOOD PRODUCTS MANUFACTURED FROM SUCH RAW MATERIAL

摘要

FIELD: food- processing industry. SUBSTANCE: method involves collecting raw material; loading, delivering, receiving, unloading; sorting, washing and cleaning; processing; bagging and/or packaging into boxes and/or containers; stockpiling and transportation for storage and/or for realization. Method for stocking, storage, preparing for realization and transportation of mentioned raw material and food products involves delivery; reception; unloading; placing into bags and/or containers; conveying to storage; unloading; stockpiling; storing; preparing for realization and shipment to User. The majority of operations are effectuated by means of air-permeable device. Storage of canned products from vegetables, cucurbits and legume crops and mushrooms is provided at temperature of 5-15 C, frozen products from -5 C to -25 C, marinaded products from 0 to 15 C, acid products from 7 C to -2 C. Storage of vegetables, cucurbits, legume crops and mushrooms is provided at temperature of 0 C to 10 C, depending on type of raw material and storage time. Temperature range of 0 to 10 C in storage is provided by combined cooling with the usage of cooling panels suspended below ceiling and in upper third part of storage wall and by cooled air supplied into storage through openings. EFFECT: increased efficiency, wider operational capabilities and improved quality of products. 523 cl, 45 dwg