FIELD: food products.
SUBSTANCE: method includes preliminary processing of grapes packed into cans. A hot air is alternately supplied through one half of the can neck cross-section, while processed air is discharged through another half of the can neck cross-section. Then the processed grapes are covered with syrup, heated up to 60-65°C. The filled cans are sealed and sterilised in autoclave.
EFFECT: reduction of process time of preserves heat sterilisation.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNING GRAPE COMPOTE IN MASON JARS CKO 1-82-1000 | 2007 |
|
RU2340255C1 |
| METHOD FOR CONSERVATION OF GRAPE COMPOTE IN GLASSES SKO-1-82-3000 | 2007 |
|
RU2338437C1 |
| PRESERVATION METHOD FOR STEWED APPLES IN CANS SKO 1-82-3000 | 2007 |
|
RU2339266C1 |
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO -1-82-3000 TYPE | 2008 |
|
RU2369291C1 |
| METHOD OF STEWED APPLES SEALING IN JARS SKO 1-82-1000 | 2007 |
|
RU2335217C1 |
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO 1-82-1000 TYPE | 2008 |
|
RU2366345C1 |
| METHOD OF CANNING GRAPE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370181C1 |
| PRESERVATION METHOD FOR STEWED GRAPES IN CANS SKO 1-82-500 | 2007 |
|
RU2339268C1 |
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO 1-82-1000 TYPE | 2007 |
|
RU2344728C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-3000 | 2008 |
|
RU2371030C1 |
