FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and can be used in production of preserved pickled scallops. According to the method proposed scallops are pre-processed and packed in jars; the jars are filled with hot water at 85°C for 2-3 minutes. After that the hot water is replaced with filler warmed up to at least to 95°C. Then the jars are sealed and sterilised in autoclave.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PICKLED CUSTARD SQUASH CANNING | 2008 |
|
RU2370175C1 |
| PICKLED CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373806C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372000C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371039C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371043C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
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RU2367264C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372804C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372813C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371037C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366339C1 |
