FIELD: food industry.
SUBSTANCE: invention relates to canning industry. The jars with custard squashes packed in them are poured with water 90°C hot for 2-3 minutes, then the water is replaced by pickle solution 97°C hot, hermetic sealing and sterilisation in a pressure steriliser according to the new specified mode with two-step cooling follow.
EFFECT: invention allows for the reduced sterilisation time, improvement of the end product quality along with simultaneous saving of heat energy and water.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
| 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 |
|
RU2370169C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366336C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372003C1 |
