FIELD: food industry.
SUBSTANCE: invention relates to preservation industry and may be used for sterilisation of pureed chicken soup with vegetables. The method involves three-stage heating of preserves in 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 60 minutes respectively. Cooling is performed in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C during 20 minutes.
EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH VEGETABLE MARROWS" | 2012 |
|
RU2500304C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2527060C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES" | 2012 |
|
RU2527058C2 |
| METHOD FOR STERILISING PRESERVES "PUREED CHICKEN SOUP WITH VEGETABLES" | 2012 |
|
RU2617594C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES" | 2012 |
|
RU2508026C1 |
| METHOD FOR STERILIZATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH VEGETABLE MARROWS" | 2012 |
|
RU2616809C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED CHICKEN SOUP WITH VEGETABLES" | 2012 |
|
RU2519857C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2618092C2 |
| "PUREED TOMATO SOUP" PRESERVES STERILISATION METHOD | 2012 |
|
RU2524254C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2517878C2 |
