PRODUCTION METHOD FOR PICKLED CUSTARD SQUASH PRESERVES

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Preservation method of custard squash is characterised by the fact that after preliminary preparation and packing in containers custard squash is filled with water of temperature 90C for 2-3 minutes, then water is substituted with salt water of temperature 95C, closured and sterilised in autoclave according to the mode that includes two-stage cooling down in the first autoclave with counterpressure and in the second autoclave without counterpressure. ^ EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing and provide saving of thermal energy.