FIELD: food products.
SUBSTANCE: according to the proposed preservation method the potatoes are pre-processed and packed in jars; the jars are filled with hot water for 3-4 minutes of minimal temperature 90°C. After that the water is substituted with pickle-water heated minimum up to 95°C. 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 "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355260C1 |
| PRODUCTION METHOD FOR TINNED FOOD "PRECUT NEW ORGANIC POTATOES | 2007 |
|
RU2355261C1 |
| 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 |
|
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 |
