FIELD: food industry.
SUBSTANCE: method includes treatment of green peas puree packed in jars in a UHF- chamber at frequency 2400±50 MHz for 30 - 35 seconds up to a 82-85°C temperature. Then hermetisation and sterilisation are performed in an autoclave.
EFFECT: method allows to decrease sterilisation duration and enhance jar treatment uniformity.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVED PUREED SOUP OF MEAT AND VEGETABLES WITH GREEN PEAS | 2009 |
|
RU2403823C1 |
| PRESERVED TOMATO PUREED SOUP PRODUCTION METHOD | 2009 |
|
RU2403821C1 |
| PRESERVED VEGETABLE CAULIFLOWER PUREED SOUP PRODUCTION METHOD | 2009 |
|
RU2410985C1 |
| METHOD FOR PRODUCTION OF PRESERVED PUREED SOUP OF MEAT AND VEGETABLE WITH TOMATOES | 2009 |
|
RU2403820C1 |
| METHOD FOR PRODUCTION OF PRESERVED PUREED SOUP OF MEAT AND VEGETABLES WITH MARROWS | 2009 |
|
RU2403824C1 |
| METHOD FOR PRODUCTION OF PRESERVED PUREED SOUP OF MEAT AND VEGETABLES WITH CAULIFLOWERS | 2009 |
|
RU2403825C1 |
| PRESERVED CARROT PUREE PRODUCTION METHOD | 2009 |
|
RU2403817C1 |
| PRESERVED PUMPKIN PUREE PRODUCTION METHOD | 2009 |
|
RU2403826C1 |
| PRESERVED LIVER PUREED SOUP PRODUCTION METHOD | 2009 |
|
RU2403819C1 |
| PRESERVED VEGETABLE PUREED SOUP PRODUCTION METHOD | 2009 |
|
RU2403822C1 |
