PICKLED VEGETABLE MARROWS STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves three-stage heating of the preserves by way of staged showering with 65, 85 and 100°C water for 6, 8 and 15 minutes respectively with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 10 minutes. During the whole heat treatment process the jar is turned upside down with a frequency equal to 0.23 s^-1.

EFFECT: method ensures the finished products quality improvement, reduced process duration of and saving of thermal energy and water.

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