FIELD: food production process.
SUBSTANCE: pre-processed cucumbers are packed in jars; the jars are filled with water heated to minimum 85°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with a brine heated to 95°C, closured and autoclaved under an innovative formula.
EFFECT: sterilisation duration decreases combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360577C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367269C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367289C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367290C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367275C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355257C1 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348332C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2366335C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367274C1 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348330C1 |
