FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved paprika. Jars with paprika are placed into the bearer providing air tightness and warmed up in water at 70°C during 5 minutes. After that jars are put into water at 85°C for 5 minutes and then into water at 100°C for 15 minutes. Jars are cooled down in the air flow during 30 minutes at speed 6-7 m/sec. During heat treatment, jars are turned upside down at a frequency of 0.33 s-1.
EFFECT: invention allows to increase end products quality.
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367303C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2366330C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2366323C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2366326C1 |
| STERILISATION METHOD FOR CHERRY COMPOTE | 2007 |
|
RU2339271C1 |
| STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
|
RU2387343C1 |
| NATURAL SWEET PEPPER STERILISATION METHOD | 2013 |
|
RU2556377C2 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
|
RU2342057C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITHOUT KERNELS | 2007 |
|
RU2342054C1 |
| "PICKLED CUCUMBERS" PRESERVES STERILISATION METHOD | 2010 |
|
RU2449604C2 |
