FIELD: food industry.
SUBSTANCE: method provides for packing of prepared quince and pears in jars SKO 1-82-350. Jars are treated by microwave field with frequency 2400±50 MHz during 0.8-1.0 minutes. Processed fruits are filled with syrup warmed up to 97-98°C, 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.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370166C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-1000 | 2008 |
|
RU2371042C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370165C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370170C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-500 | 2006 |
|
RU2328167C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-350 | 2006 |
|
RU2328169C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370182C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370185C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370183C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-1000 | 2008 |
|
RU2369288C1 |
