FIELD: food products.
SUBSTANCE: method implies microwave treatment of tinned grapes for 140-150 s. Then sirup heated to 80-85°C is added. After that, tins are pressurised and sterilised in autoclave.
EFFECT: reduced duration of preserves heat sterilisation.
| Title | Year | Author | Number |
|---|---|---|---|
| PRESERVATION METHOD FOR STEWED GRAPES IN CANS SKO 1-82-500 | 2007 |
|
RU2339268C1 |
| METHOD FOR CONSERVATION OF GRAPE COMPOTE IN GLASSES SKO-1-82-3000 | 2007 |
|
RU2338437C1 |
| METHOD OF CANNING GRAPE COMPOTE IN MASON JARS CKO 1-82-1000 | 2007 |
|
RU2340255C1 |
| PRESERVATION METHOD FOR STEWED GRAPES IN CANS SKO 1-82-500 | 2007 |
|
RU2339279C1 |
| PRESERVATION METHOD FOR STEWED APPLES IN CANS SKO 1-82-3000 | 2007 |
|
RU2339266C1 |
| METHOD OF MANUFACTURING OF COMPOTES FROM DRUPACEOUS FRUITS | 2006 |
|
RU2349231C2 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-650 | 2006 |
|
RU2328168C1 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-500 | 2006 |
|
RU2328166C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-500 | 2006 |
|
RU2328167C1 |
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO -1-82-3000 TYPE | 2008 |
|
RU2369291C1 |
