FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Pre-processed scallops are packed in jars and put in microwave oven for 80-90 seconds before filling up with brine at 97°C. After that they are repeatedly microwave treated, sealed, matured in warm air chamber and cooled down.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371060C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2373802C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371036C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369293C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379989C1 |
