FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. 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 45 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 10 minutes. Heating and cooling are performed at temperatures equal to 100 and 80°C in the same baths.
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 VEGETABLE MARROWS" | 2012 |
|
RU2492745C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH VEGETABLE MARROWS" | 2012 |
|
RU2526485C2 |
| METHOD FOR STERILISATION OF "PUREE OF VEGETABLE MARROWS WITH MILK" | 2012 |
|
RU2527301C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2527060C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH RICE" | 2012 |
|
RU2527059C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES" | 2012 |
|
RU2527058C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH GREEN PEAS" | 2012 |
|
RU2527061C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH POTATOES" | 2012 |
|
RU2500303C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN AND APPLE PUREE" | 2012 |
|
RU2493748C1 |
