FIELD: food industry.
SUBSTANCE: according to the method pre-processed scallops are packed in jars; the jars are put in microwave oven for 20-130 sec. After that the jars are filled with brine at least 97°C hot, sealed and sterilised in autoclave.
EFFECT: invention allows to decrease sterilisation duration time and save thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370178C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368286C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370169C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367287C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367271C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2367305C1 |
| PRESERVES PREPARATION METHOD OF MARINATED CUSTARD SQUASH | 2008 |
|
RU2366336C1 |
| CUSTARD SQUASHES PRESERVATION METHOD | 2008 |
|
RU2373805C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368285C1 |
