FIELD: food production process.
SUBSTANCE: pre-processed cucumbers are packed in jars; the jars are put in microwave oven for 60-70 sec. After that, the jars are filled with brine at least 95°C hot, is additionally UHF-treated. After that they are taken into hot air chambers and cooled.
EFFECT: sterilisation duration decreases combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367259C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367268C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367284C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379991C1 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348330C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
