FIELD: food industry.
SUBSTANCE: invention relates to canning industry and can be used in custard squash canning. The canning method implies that the custard squashes which are preliminary prepared and packed into jars are placed into the microwave chamber for 120-130 s, then replacement with the pickle solution at least 97°C hot, sealing and sterilisation in a pressure steriliser follow.
EFFECT: invention allows for the reduced sterilisation process time and decrease of the heat treatment nonuniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366336C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367305C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367271C1 |
| CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373805C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367307C1 |
| PRESERVING METHOD OF MARROWS | 2008 |
|
RU2374949C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
