FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves three-stage heating of pickled cucumbers in 60, 80 and 100°C water for 10, 10 and 8 minutes, respectively, with subsequent three-stage cooling during 8, 8 and 8 minutes; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.
EFFECT: invention ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.
| Title | Year | Author | Number |
|---|---|---|---|
| PICKLED CUCUMBERS STERILISATION METHOD | 2012 |
|
RU2517882C2 |
| PICKLED CUCUMBERS STERILISATION METHOD | 2012 |
|
RU2518430C2 |
| PICKLED CUCUMBERS STERILISATION METHOD | 2012 |
|
RU2517881C2 |
| PICKLED CUCUMBERS STERILISATION METHOD | 2012 |
|
RU2520688C2 |
| PICKLED VEGETABLE MARROWS STERILISATION METHOD | 2012 |
|
RU2517866C2 |
| PICKLED AUBERGINES STERILISATION METHOD | 2012 |
|
RU2517888C2 |
| PICKLED AUBERGINES STERILISATION METHOD | 2012 |
|
RU2508023C1 |
| PICKLED VEGETABLE MARROWS STERILISATION METHOD | 2012 |
|
RU2515736C2 |
| PICKLED AUBERGINES STERILISATION METHOD | 2012 |
|
RU2508022C1 |
| PICKLED AUBERGINES STERILISATION METHOD | 2012 |
|
RU2517838C2 |
