FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of marinated custard squash. The method is characterised by the fact that containers with packed custard squash are filled with water of temperature 85°C, then water is substituted with filling of temperature 97°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 or vessel without counterpressure.
EFFECT: invention allows to decrease sterilising duration and saves thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2366341C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2366344C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371040C1 |
| PRESERVATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366329C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371062C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372813C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367306C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366336C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371058C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366339C1 |
