FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved paprika. According to the preservation method pre-processed paprikas are put in jars. Jars are warmed up by warm air supply alternatively to the first and to the second neck sectional area during 3-4 minutes with following adding of solution at 95-97°C, sealing and sterilising according to the new mode.
EFFECT: invention allows to decrease thermal processing duration, decreases inequality of thermal processing.
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367285C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367286C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367250C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367292C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367263C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367266C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367293C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2366334C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367261C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2367265C1 |
