FIELD: food industry.
SUBSTANCE: invention relates to canning industry and can be used in pickled custard squash canning, it implies pouring of custard squashes which are preliminary prepared and packed into jars with water 85°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 and decrease of the heat treatment nonuniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372812C1 |
| PICKLED CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373806C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372000C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371039C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371043C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372804C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367264C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371037C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367254C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366339C1 |
