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 55 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 heat energy and water saving, 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 GREEN PEAS" | 2012 |
|
RU2527061C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2527060C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH POTATOES" | 2012 |
|
RU2500303C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES" | 2012 |
|
RU2527058C2 |
| "PUREED TOMATO SOUP" PRESERVES STERILISATION METHOD | 2012 |
|
RU2524254C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED VEGETABLE SOUP WITH CAULIFLOWERS" | 2012 |
|
RU2517878C2 |
| 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 TOMATOES" | 2012 |
|
RU2519847C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH RICE" | 2012 |
|
RU2519870C2 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED CHICKEN SOUP WITH VEGETABLES" | 2012 |
|
RU2490981C1 |
