METHOD FOR CANNING OF LIQUID OR PASTY FOOD PRODUCTS Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, canning of water-containing plant and animal substances. SUBSTANCE: method involves removing oxygen partly or completely from product to be canned; increasing pressure to value above 0.2 MPa (2 kgf/sq.cm); holding under pressure, with gases inert with respect to said product being solved in product; rapidly reducing pressure to value below atmospheric pressure. Average pressure reduction rate is at least 10 MPa [100 (kgf/sq.cm)/s] on part below 80% of holding pressure and at least equal to pressure of saturated gas solution in product to be canned to atmospheric pressure. EFFECT: reduced consumption of gas used for canning, reduced temperature and heating time. 3 cl, 2 dwg