FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in preserving of cucumbers. 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 brine heated to 95°C, closured and autoclaved.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367290C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367289C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367275C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355257C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355258C1 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348332C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2366335C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360577C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367274C1 |
| PRESERVATION METHOD FOR "CUCUMBERS" PRESERVES | 2007 |
|
RU2348330C1 |
