METHOD FOR STERILISING PRESERVES "PUREED CHICKEN SOUP WITH VEGETABLES" Russian patent published in 2017 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: after sealing, the jars are put into the carrier ensuring the mechanical air-tightness of the jars. The stepwise heating in baths with water at the temperatures of 80, 100°C and the calcium chloride solution of 120°C for 5, 5 and 40 minutes, respectively, of some jars and the cooling of others in the same baths with water at the temperatures of 100 and 80°C for 5 and 5 minutes with continued cooling in another bath at the water temperature of 60-40°C for 15 min are carried out simultaneously. During the whole heat treatment process, the jars are turned upside down with a frequency equal to 0.16 s^-1.

EFFECT: reduced duration of the heat treatment process and improved quality of the finished product.