FIELD: food industry.
SUBSTANCE: method involves boiling, batching, prepacking, pouring filling and sealing. Before prepacking, vegetable are put into the polymeric bags at a certain ratio of the ingredients. The ingredients are mixed and heat-treated at 70-80°C for 30-45 min.
EFFECT: reduction in the temperature and time of heat treatment.
4 cl, 3 tbl, 3 ex, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF PRESERVES | 2002 |
|
RU2240019C2 |
| OCTOPUS ASPIC PRODUCTION METHOD | 2010 |
|
RU2434537C1 |
| ALGAE PRESERVES MANUFACTURE METHOD (VERSIONS) | 2014 |
|
RU2567903C1 |
| METHOD FOR PRODUCTION OF FOODSTUFF IN JELLY | 2004 |
|
RU2267969C1 |
| METHOD FOR PRODUCTION OF PASTEURIZED CANNED FISH WITH HAM STRUCTURE | 1996 |
|
RU2115342C1 |
| METHOD FOR PRODUCING PRESERVES FROM TRUMPETERS AND SQUIDS | 1992 |
|
RU2048110C1 |
| METHOD FOR PRODUCTION OF MULTI-LAYER SEMI-PRODUCTS OF SALMON FISH MEDALLIONS | 2010 |
|
RU2473291C2 |
| METHOD FOR PRODUCTION OF CALAMARI PRESERVES | 2004 |
|
RU2264715C1 |
| METHOD FOR PRODUCING OF CANNED SEA KALE | 2002 |
|
RU2231273C2 |
| METHOD FOR PRODUCTION OF PRESERVES OF CALAMARY BLANCHED IN OIL | 2014 |
|
RU2571922C1 |
