FIELD: food industry.
SUBSTANCE: invention relates to preservation industry, namely to method for sterilisation of preserves pumpkin soup. Method involves four-step heating of preserves in water with temperature of 80, 100 and calcium chloride solution with temperature of 120 and 140°C for 5, 5, 5 and 20 minutes respectively with four-step cooling down in calcium chloride solution with temperature of 115°C and water temperature with 90, 65 and 40-30 °C for 5, 7, 8, and 10 minutes respectively without counter-pressure.
EFFECT: method ensures reduction of duration, higher quality, saving thermal energy, electric energy and water.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PRESERVED "PUREED MEAT-VEGETABLE SOUP WITH MARROWS" | 2014 |
|
RU2576986C1 |
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|
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RU2576987C1 |
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RU2576985C1 |
| METHOD FOR STERILISATION OF PRESERVED "MASHED MARROWS WITH CARROTS" | 2014 |
|
RU2576905C1 |
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|
RU2565211C1 |
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|
RU2572188C1 |
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|
RU2565206C1 |
| METHOD FOR STERILISATION OF PRESERVES "CARROT, TURNIP AND APPLE PUREE" | 2014 |
|
RU2565892C1 |
| METHOD FOR STERILISATION OF PRESERVES "PUREE OF PUMPKIN WITH RICE" | 2014 |
|
RU2565881C1 |
