FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Scallops are put in jars. Jars are filled with hot water at 85°C for 2-3 minutes. After that water is exchanged with filler at 97°C. The jars are sealed and sterilised in autoclave according to the new mode, providing for two-staged cooling.
EFFECT: invention allows to decrease thermal processing duration, enhance treatment uniformity, increase finished product quality with simultaneous saving of thermal energy and water.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRESERVATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366343C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371062C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2366344C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2366341C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371040C1 |
| PRESERVATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366329C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372002C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367306C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371046C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372813C1 |
