METHOD OF CONSERVES PRODUCTION

FIELD: food industry, particularly, conservation of bean cultures. SUBSTANCE: after inspection and steeping to swell about 115%, bean is packed together with pickle, sealed, subjected to heat sterilization and chilling. Pickle is prepared by dilution of common salt in water, boiling of solution and...

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Bibliographische Detailangaben
Hauptverfasser:	KOGAJ V.S, POLITIKA S.G, DINCHENKO L.F, LITVINOVA L.M
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food industry, particularly, conservation of bean cultures. SUBSTANCE: after inspection and steeping to swell about 115%, bean is packed together with pickle, sealed, subjected to heat sterilization and chilling. Pickle is prepared by dilution of common salt in water, boiling of solution and its filtration. Expenditure of components is determined. EFFECT: reduced power capacity and increased yield of final product.