FIELD: food production process.
SUBSTANCE: pre-processed potatoes are packed in jars; the jars are filled with water heated to minimum 90°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with 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 TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355260C1 |
| PRODUCTION METHOD FOR TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355259C1 |
| METHOD OF PRESERVING NEW CUT POTATOES | 2007 |
|
RU2352181C1 |
| PRODUCTION METHOD FOR TINNED FOOD "CUTTED NEW ORGANIC POTATOES" | 2007 |
|
RU2358612C1 |
| METHOD OF PRESERVING NEW CUT POTATOES | 2007 |
|
RU2356406C1 |
| METHOD OF PRESERVING NEW CUT POTATOES | 2007 |
|
RU2356405C1 |
| PRODUCTION METHOD FOR TINNED FOOD "CUTTED NEW ORGANIC POTATOES" | 2007 |
|
RU2358613C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379994C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370173C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
