FIELD: food industry.
SUBSTANCE: method involves four-stage heating of preserves in 80, 100°C water and in 120 - 140°C calcium chloride solution during 5, 5, 5 and 10 minutes, respectively, with four-stage cooling in 115°C calcium chloride solution and in 90, 65 and 40-30°C water during 5, 7, 8, and 10 minutes, respectively, without counter-pressure.
EFFECT: process duration reduction and the product quality enhancement.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF SPINAGE WITH MILK" | 2014 |
|
RU2565208C1 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, PUMPKIN AND APPLE PUREE" | 2014 |
|
RU2572188C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH RICE" | 2014 |
|
RU2565219C1 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, TURNIP AND APPLE PUREE" | 2014 |
|
RU2565892C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN PUREE WITH SEMOLINA" | 2014 |
|
RU2565206C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH POTATOES" | 2014 |
|
RU2565210C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2014 |
|
RU2565211C1 |
| METHOD FOR STERILISATION OF THE FIRST AND SECOND-COURSE LUNCHES FOR CHILDREN | 2014 |
|
RU2576117C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF PUMPKIN WITH RICE" | 2014 |
|
RU2565881C1 |
| METHOD FOR STERILISATION OF PRESERVED "PUREED MEAT-VEGETABLE SOUP WITH MARROWS" | 2014 |
|
RU2576986C1 |
