FIELD: food industry.
SUBSTANCE: according to the method, after a preliminary treatment and canning, carrots are poured with 95°C hot water and left for 3-4 minutes. After that the water is replaced with 97-98°C hot filling, the jars are sealed and sterilised in autoclave according to a new mode.
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 |
|
RU2389383C1 |
| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
RU2389384C1 |
| METHOD FOR MANUFACTURING CANNED "SIDE ORDER CARROTS" | 2008 |
|
RU2389382C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER BEET ROOTS | 2008 |
|
RU2386361C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER BEET ROOTS | 2008 |
|
RU2386363C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER BEET ROOTS | 2008 |
|
RU2388346C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER BEET ROOTS | 2008 |
|
RU2386364C1 |
| PROCEDURE FOR PRODUCTION OF PRESERVES "GARNISH RED BEET" | 2008 |
|
RU2385662C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER BEET ROOTS | 2008 |
|
RU2386362C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER CARROTS | 2008 |
|
RU2381718C1 |
