FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Pre-processed custard squash are packed in jars; the jars are filled with water heated to minimum 85°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with filler heated to 95°C, closured and autoclaved under the specified mode.
EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing, provide saving of thermal energy and increase end products quality.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PICKLED CUSTARD SQUASH CANNING | 2008 |
|
RU2370175C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372812C1 |
| PICKLED CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373806C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372000C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371039C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367264C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367254C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366339C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372804C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371037C1 |
