FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method for sterilisation of pumpkin puree with semolina envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 80, 100°C water and 120°C calcium chloride solution during 5, 5 and 45 minutes and cooling of other jars 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 10 minutes.
EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN PUREE WITH SEMOLINA" | 2012 |
|
RU2508027C1 |
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|
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|
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| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN PUREE WITH SEMOLINA" | 2014 |
|
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| METHOD FOR STERILISATION OF PRESERVES "PUREE OF PUMPKIN WITH RICE" | 2012 |
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RU2519871C2 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, PUMPKIN AND APPLE PUREE" | 2012 |
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| PUMPKIN PUREE STERILISATION METHOD | 2012 |
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|
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| METHOD FOR STERILISATION OF PRESERVES "CARROT, PUMPKIN AND APPLE PUREE" | 2012 |
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| METHOD FOR STERILISATION OF PRESERVES "PUREE OF PUMPKIN WITH RICE" | 2014 |
|
RU2565881C1 |
