FIELD: food production process.
SUBSTANCE: pre-processed cucumbers are packed in jars; the jars are put in microwave oven for 80-90 sec. After that, the jars are filled with brine at least 95°C hot, sealed and sterilised in autoclave according to the new formula.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367284C1 |
| PRESERVATION METHOD FOR " CUCUMBERS" PRESERVES | 2007 |
|
RU2348331C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367274C1 |
| PRESERVATION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2376909C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367254C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367271C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355256C1 |
