FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved pickled scallops. Preserving method is characterised by the fact that custard squash packed in containers are put in microwave chamber for 100-110 sec. The filler of 95°C is added and jars are repeatedly microwave processed, matured in warm air chamber and cooled down.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371059C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367308C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367268C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
