FIELD: food industry.
SUBSTANCE: invention relates to food-canning industry. According to the method, after a preliminary treatment and canning, carrots are poured with 95°C hot water and left for 3-4 minutes. Then water is replaced with 97-98°C pickle. Jars are sealed, sterilised in autoclave with the following continuation of cooling in other autoclave or container.
EFFECT: invention enables to decrease sterilisation duration time and save thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED SIDE ORDER CARROTS | 2008 |
|
RU2381718C1 |
| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
RU2389386C1 |
| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
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|
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|
RU2380978C1 |
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|
RU2380979C1 |
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RU2380990C1 |
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|
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| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
RU2389382C1 |
| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
RU2389393C1 |
