FIELD: food industry.
SUBSTANCE: according to the method pre-processed scallops are packed in jars; the jars are filled with water at 90°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with brine heated at least to 95°C, closured and autoclaved.
EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing and provide saving of thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366342C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2376912C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366340C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369292C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368285C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368287C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2371038C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370173C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370168C1 |
