FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved pickled scallops. Scallops are put in microwave chamber for 95-100 seconds and repeatedly treated in microwave field, maturated in a chamber with warm air and cooled down, after that jars are filled with filler.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371060C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367308C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367268C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
