FIELD: food industry.
SUBSTANCE: invention relates to canning industry and can be used in custard squash canning. The canning method involves placing of custard squashes packed into jars to the microwave chamber for 100-110 s before pouring them with pickle solution at least 97°C hot, then repeated microwave treatment, curing in hot air chamber and cooling follow.
EFFECT: invention allows for the reduced sterilisation process time and decrease of the heat treatment nonuniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368282C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367288C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367276C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367307C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2368283C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
