FIELD: food industry.
SUBSTANCE: invention relates to canning industry. The method involves preliminary preparation and packing of custard squashes into jars, pouring them with water 90°C hot for 2-3 minutes, replacing the latter with pickle solution 95°C hot, sealing and sterilisation in a pressure steriliser.
EFFECT: invention allows for the reduced sterilisation process time, decrease of the heat treatment nonuniformity and saving of heat energy.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376911C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370173C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368285C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366340C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376912C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369292C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
