FIELD: method of canning bird eggs used in bird egg processing enterprises.
SUBSTANCE: method involves cooking eggs; separating shell and washing; pouring soya sauce; sterilizing for 2-3 min beginning from boiling time; packing in hot state into cans; holding at least 5 days before realization.
EFFECT: increased storage life without sterilizing in autoclave.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| QUAIL EGGS PRESERVATION METHOD | 2013 |
|
RU2540111C2 |
| CALCIUM-CONTAINING EMULSION FOOD PRODUCT | 2009 |
|
RU2423056C2 |
| TREPANG PROCESSING METHOD | 2001 |
|
RU2212178C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437579C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437580C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423055C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437577C2 |
| PREPARATION METHOD OF SOYA PRESERVED PRODUCT | 2007 |
|
RU2358455C1 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423054C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437575C2 |
