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 custard squash is packed in jars; the jars are filled with water heated to minimum 85°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with fililng heated to 95°C, closured and autoclaved.
EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing and provide saving of thermal energy○.
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369286C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372813C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
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RU2367306C1 |
| METHOD OF PICKLED CUSTARD SQUASH CANNING | 2008 |
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| SCALLOPS PRESERVATION METHOD | 2008 |
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| PICKLED CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
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| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367264C1 |
