FIELD: food-processing industry, in particular, canned foods industry. SUBSTANCE: method involves molding farce baton in the form of hollow cylinder; filling cylinder cavity with liquid receipt component or porous cylindrical or tubular food product. Method allows sterilizing time to be reduced by 30%. EFFECT: increased efficiency and reduced costs by avoiding employment of complicated constructions.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING OF CANNED FOOD FROM FORMED FISH PRODUCTS | 2002 |
|
RU2218039C1 |
| METHOD FOR PRODUCTION OF MINCE PRESERVES FROM STINGRAY AND COD IN WHITE SAUCE | 2018 |
|
RU2687191C1 |
| PROCEDURE OF PREPARING SOYA BEAN PROTEIN PRODUCTS | 2008 |
|
RU2385629C1 |
| METHOD FOR PRODUCTION OF CANNED MINCED MEATBALLS FROM STINGRAY AND COD IN A TOMATO SAUCE | 2018 |
|
RU2691508C1 |
| METHOD FOR PRODUCTION OF SOYA-PROTEIN PRODUCTS | 2008 |
|
RU2402924C2 |
| METHOD FOR PRODUCING SOYA-VEGETABLE CANNED FOOD | 2001 |
|
RU2210254C1 |
| METHOD OF PREPARING PASTE-LIKE CONSERVED PRODUCT | 2000 |
|
RU2189764C2 |
| METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE PRESERVED "PORK BALLS WITH CABBAGES IN TOMATO SAUCE" | 2015 |
|
RU2594880C1 |
| MINCE PRESERVES PRODUCTION METHOD | 2010 |
|
RU2436400C2 |
| METHOD FOR PRODUCING OF CANNED FOODS FROM FORMED FISH PRODUCTS | 2007 |
|
RU2320219C1 |
