FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved scallops. The method is characterised by the fact that custard squash is packed in jars; the jars are filled with water heated to minimum 90°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with brine heated to 97°C, closured and autoclaved.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368289C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372003C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367305C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370169C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367271C1 |
| CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373805C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370172C1 |
