FIELD: food industry.
SUBSTANCE: method provides for packing the marrows into cans. The packed marrows are treated with microwave frequency field of 2400±50 MHz for 95-100 sec. The jars are filled with pickle heated to 95°C after which they are again treated with microwave frequency field of 2400±50 MHz for 85-90 sec and the marrows in the jars are heated to 95-96°C. The jars are sealed and kept in the 105-110°C hot air flow for 8-10 min and then they are cooled gradually in the atmospheric air flow and by rinsing with water for 20 min.
EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MARROWS PRESERVATION METHOD | 2008 |
|
RU2379989C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369290C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367267C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367268C1 |
| METHOD OF CUSTARD SQUASH CANNING | 2008 |
|
RU2370174C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| PRODUCTION METHOD FOR "PICKLED CUSTARD SQUASH" PRESERVES | 2008 |
|
RU2366327C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355256C1 |
