FIELD: processing technique of food products.
SUBSTANCE: method stipulates washing of green pea beans, their inspection, blanching, washing at the temperature of blanching, packing with covering liquid, sealing and sterilisation.
EFFECT: reduction of energy expenses, water flow and duration of the technological cycle with simultaneous increase of the preserves quality.
| Title | Year | Author | Number |
|---|---|---|---|
| CANNED GREEN PEA PRODUCTION METHOD | 1999 |
|
RU2141209C1 |
| METHOD FOR PRODUCTION OF PRESERVE "ZELENY GOROSHEK" | 1999 |
|
RU2142710C1 |
| METHOD OF PRODUCING NATURAL CANNED FOODS OF "GREEN PEA" TYPE | 2002 |
|
RU2251916C2 |
| METHOD OF PRODUCING NATURAL CANNED "GREEN PEA" TYPE FOOD | 2002 |
|
RU2252653C2 |
| METHOD FOR PREPARING PEA PRESERVES | 2002 |
|
RU2218819C1 |
| CANNED PEA PRODUCTION METHOD | 2002 |
|
RU2218008C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "GREEN PEAS" | 2003 |
|
RU2244431C2 |
| PEA CANNING METHOD | 2002 |
|
RU2218021C1 |
| METHOD FOR PREPARING PEA NATURAL PRESERVES | 2004 |
|
RU2257818C1 |
| METHOD FOR MANUFACTURING NATURAL PEA PRESERVES | 2004 |
|
RU2257817C1 |
