FIELD: technological processes.
SUBSTANCE: method involves four-step heating of preserves in water with temperature of 80, 100 °C and calcium chloride solution with temperature of 120 and 140 °C within 5, 5, 5 and 25 minutes with a four-step cooling in calcium chloride solution with temperature of 115 °C and water with temperature of 90, 65 and 40-30 °C within 5, 7, 8, and 10 minutes, correspondingly, without counter-pressure.
EFFECT: invention ensures reduction of the process duration, higher quality of finished products, as well as allows to save thermal energy, electric energy and water.
1 cl
| 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 |
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RU2565219C1 |
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|
RU2565892C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN PUREE WITH SEMOLINA" | 2014 |
|
RU2565206C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH POTATOES" | 2014 |
|
RU2565210C1 |
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|
RU2565218C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREED MEAT-AND-VEGETABLE SOUP WITH CAULIFLOWERS" | 2014 |
|
RU2565211C1 |
| 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 |
