FIELD: food production process.
SUBSTANCE: pre-processed tomatoes are packed in jars; the jars are filled with strained tomato mass or tomato juice heated to 80-85°C and thus maintained during 3-4 minutes. After that the jars are drained, refilled with strained tomato mass or tomato juice heated to 92-95°C, closured and autoclaved under an innovative formula.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2007 |
|
RU2354232C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2007 |
|
RU2352180C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2007 |
|
RU2348326C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
|
RU2373803C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
|
RU2373791C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
|
RU2373779C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
|
RU2374933C1 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-500 | 2006 |
|
RU2328166C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353214C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353215C1 |
