FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. The preservation method includes preliminary preparation and packing squashes in jars, then filling them with hot water of temperature 90°C for 2-3 minutes. Then water is substituted with pickle of temperature 97°C, the jars are closed and sterilised in autoclave.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368289C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367294C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370169C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367305C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370173C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367271C1 |
