FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of pickled cucumbers in 70, 85 and 100°C water during 6, 6 and 16 minutes respectively. Then one performs three-stage cooling in 80, 60 and 40°C water. During the heat treatment process the jars are turned upside down with a frequency equal to 0.33 s-1.
EFFECT: method ensures the process duration reduction and the end product quality enhancement.
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Authors
Dates
2012-05-10—Published
2010-05-05—Filed