FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Pre-processed scallops are packed in jars. Before filling with brine jars are treated with microwave field with frequency 2400±50 MHz during 95-100 s. After that they are filled with brine warmed up to at least 95°C. After that jars are repeatedly treated with microwave field with frequency 2400±50 MHz during 85-90 s. Jars content is warmed up to 95-96°C with following sealing. After that jars are kept in the air flow warmed up to 105-110°C during 8-10 minutes. Jars are stagely cooled down in atmosphere airflow and by water spraying during 20 minutes.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379991C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367308C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371059C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379989C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368284C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
