FIELD: food industry.
SUBSTANCE: invention relates to canning industry and can be used in custard squash canning. The method implies that the custard squashes which are preliminary prepared and packed into jars are poured with water 90°C hot for 2-3 minutes, then pouring with pickle solution at least 97°C hot, sealing and sterilisation in a pressure steriliser according to the new sterilisation mode follow.
EFFECT: invention allows for the reduced sterilisation process time and saving of heat energy and water.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372002C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370172C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367305C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370169C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368289C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
