FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Preservation method is characterised by the fact that after preliminary preparation and packing in containers custard squash is filled with water of temperature 90°C for 2-3 minutes, then water is substituted with salt water of temperature 95°C, closured and sterilised in autoclave according to the new mode that includes two-stage cooling down in the first autoclave with couterpressure and in the second autoclave without counterpressure.
EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing and provide saving of thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372002C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376911C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376912C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369292C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
