FIELD: food industry.
SUBSTANCE: method provides for packing the marrows into jars. Marrows packed into jars are put in a microwave oven for 120-130 s. After that they are filled with pickle with a temperature of 97°C minimum and jars are repeatedly microwave processed, after which they are sealed, kept in a hot air chamber and cooled.
EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379991C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379986C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2374950C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367259C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379993C1 |
