FIELD: food industry.
SUBSTANCE: paprika is preliminarily prepared, packed in jars; subjected to microwave treatment at a 2400±50 MHz frequency for 85-90 sec. After that, the jars are filled with filler at least 97°C hot, sealed and sterilised in an autoclave according to the new sterilising mode specified.
EFFECT: invention allows to decrease thermal processing duration, enhance treatment uniformity, increase finished product quality with simultaneous saving of thermal energy and water.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL PAPRIKA CONSERVATION METHOD | 2008 |
|
RU2366346C1 |
| CUCUMBERS PRESERVATION METHOD | 2008 |
|
RU2376908C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370165C1 |
| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370171C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-1000 | 2008 |
|
RU2371042C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-1000 | 2008 |
|
RU2369288C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370170C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-650 | 2008 |
|
RU2371045C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370166C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-500 | 2008 |
|
RU2371035C1 |
