FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Scallops are put in jars, jars are put in microwave chamber with frequency 2400±50 MHz for 120-130 seconds and filled with brine. After that jars are filled with filler at least 97°C hot. Then jars is repeatedly processed in microwave chamber during 90-100 seconds, sealed and sterilised in autoclave according to the new mode.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
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| Title | Year | Author | Number |
|---|---|---|---|
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371036C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369293C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376910C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2368283C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369281C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368284C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368282C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
