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 the latter is replaced by the pickle solution at least 95°C hot, sealing and sterilisation in a pressure steriliser according to the 
mode follow.
EFFECT: invention allows for the reduced sterilisation process time, decrease of the heat treatment nonuniformity and improvement of the end product quality.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376912C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376911C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366340C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370179C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369292C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368289C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367294C1 |
