FIELD: food industry.
SUBSTANCE: method provides for packing of scallops in jars 11-68-350. Jars are treated in microwave field with frequency 2400±50 MHz during 60-70 s. After that they are filled with brine warmed up to at least 97°C. After that jars are repeatedly treated in microwave field with frequency 2400±50 MHz during 65-70 s with following sealing and sterilisation in autoclave and following cooling in other autoclave or container.
EFFECT: invention allows to reduce thermal treatment duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2368283C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368284C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369293C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366328C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2373802C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367297C1 |
