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METHOD FOR STERILISATION OF PRESERVES 'PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES'
METHOD FOR STERILISATION OF PRESERVES 'PUREED MEAT-AND-VEGETABLE SOUP WITH TOMATOES'
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机译:腌制“番茄汤纯蔬菜汤”的方法
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摘要
FIELD: food industry.;SUBSTANCE: invention is related to preservation industry. The method for sterilisation of pureed meat-and-vegetable soup with tomatoes envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 80, 100°C water and 120°C calcium chloride solution during 5, 5 and 40 minutes and cooling of other jars in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C during 15 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.16 s-1.;EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.;1 ex
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机译:技术领域:食品工业。;物质:发明涉及保存工业。用番茄对肉和蔬菜汤制成的汤料进行灭菌的方法设想将罐子(密封后)放入载体,以确保罐子的机械气密性。在5、5和40分钟内,对装有80、100°C水和120°C氯化钙溶液的浴中的某些广口瓶进行同时分阶段加热,持续5、5和40分钟,并在装有100和80°C水的同一浴中对其他广口瓶进行冷却5和5分钟。在15分钟内于水温等于60-40°C的另一浴中冷却。在整个热处理过程中,将罐子倒置,翻转的频率等于0.16 s -1 Sup> 。;效果:该方法可确保节省热量和水,减少了过程时间并降低了成品质量增强。; 1 ex
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