FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. The method is characterised by the fact that packed in containers custard squash are put in microwave chamber during 120-130 sec after filling with salt water of temperature 97°C. Then it is repeatedly exposed to processing in microwaves. After that they are taken into hot air chambers and cooled.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2373802C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371036C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369293C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371060C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367307C1 |
