FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved pickled custard squashes. The method includes pre-processing of custard squash and packing them into jars. Custard squashes are put in jars. Jars are filled with hot water at 85°C for 2-3 minutes. After that, the jars are filled with water not lower than 95°C hot, sealed and sterilised in autoclave according to the specified mode.
EFFECT: invention allows to reduce process time of preserves heat sterilisation and irregularity of product thermal treatment, increase quality of end product, save thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PICKLED CUSTARD SQUASH CANNING | 2008 |
|
RU2370175C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372812C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2372000C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371039C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371043C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
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 |
