FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Preservation method of custard squash 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 mode 
that includes two-stage cooling down in the first autoclave with counterpressure 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 |
|
RU2366340C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376911C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376912C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369292C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
