FIELD: food products.
SUBSTANCE: cut potatoes after pre-processing and packing in jars is treated during 90-100 seconds in microwave chamber with frequency of 2400±50 MHz. After that pickle heated up to 95°C is added to jars. Then the jars are seamed and sterilised in digester.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR TINNED FOOD "CUTTED NEW ORGANIC POTATOES" | 2007 |
|
RU2358613C1 |
| PRODUCTION METHOD FOR TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355260C1 |
| PRODUCTION METHOD FOR TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355259C1 |
| PRODUCTION METHOD FOR TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355261C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367284C1 |
| 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 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348330C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
