FIELD: food industry.
SUBSTANCE: method provides for packing the marrows into cans. The jars are filled with water heated to minimum 90°C and thus maintained during 2-3 minutes. After that the water is exchange for pickle heated to 95-97°C, sealed and autoclaved.
EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379994C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379990C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379987C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379992C1 |
| PRESERVING METHOD OF MARROWS | 2008 |
|
RU2374951C1 |
| CONSERVATION METHOD OF MARROWS | 2008 |
|
RU2373807C1 |
| PRESERVING METHOD OF MARROWS | 2008 |
|
RU2374949C1 |
| PRODUCTION METHOD FOR "PICKLED SCALLOPS" PRESERVES | 2008 |
|
RU2368288C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2373808C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379989C1 |
