FIELD: food industry.
SUBSTANCE: method provides for packing of prepared fruits in jars SKO 1-82-1000. Packed fruits are processed in microwave field with frequency 2400±50 MHz during 2.0-2.5 minutes. Processed fruits are repeatedly filled with syrup warmed up to 96-97°C and repeatedly processed in microwave field with frequency 2400±50 MHz during 2.5-3 minutes. Jars content is warmed up to 90-92°C. Jars are sealed and sterilised in autoclave with following cooling in other autoclave or container.
EFFECT: invention allows to reduce thermal treatment duration and enhance treatment uniformity.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370165C1 |
| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
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| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
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| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
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| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-650 | 2008 |
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| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-350 | 2008 |
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| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-500 | 2008 |
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| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
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RU2369281C1 |
