FIELD: food industry.
SUBSTANCE: invention relates to preservation industry, specifically to a method for sterilisation of preserves "mashed pumpkin, carrots and beets" in jars 1-58-200. Method involves four-step heating of preserved food in water temperature 80, 100 °C and in calcium chloride solution temperature 120 and 140°C during 5, respectively, 5, 5 and 20 minutes with subsequent four-step cooling in calcium chloride solution temperature of 115 °C and water temperature 90, 65 and 40-30 °C respectively during 5, 7, 8 and 10 minutes without counter-pressure.
EFFECT: method enables to reduce duration of process, improves quality of ready product, saves heat energy and water.
1 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PRESERVED "PUREED TOMATO SOUP" | 2014 |
|
RU2577599C1 |
| METHOD FOR STERILISATION OF PRESERVED "PUREED MEAT-VEGETABLE SOUP WITH MARROWS" | 2014 |
|
RU2576986C1 |
| METHOD STERILISATION OF PRESERVED "MASHED CARROTS, TURNIPS AND APPLES" | 2014 |
|
RU2576985C1 |
| METHOD FOR STERILISATION OF PRESERVED "MASHED MARROWS WITH CARROTS" | 2014 |
|
RU2576905C1 |
| METHOD FOR STERILISATION OF PRESERVED "PUREED MEAT-VEGETABLE SOUP WITH GREEN PEAS" | 2014 |
|
RU2576987C1 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, PUMPKIN AND APPLE PUREE" | 2014 |
|
RU2572188C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUMPKIN PUREE WITH SEMOLINA" | 2014 |
|
RU2565206C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF PUMPKIN WITH RICE" | 2014 |
|
RU2565881C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF LIVER WITH RICE" | 2014 |
|
RU2565219C1 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, TURNIP AND APPLE PUREE" | 2014 |
|
RU2565892C1 |
