FIELD: food-processing industry, in particular, canning of components.
SUBSTANCE: method involves cleaning fruit and packaging in cans; pouring sugar syrup of 25%-concentration having temperature of 80-85°C into cans and holding for 1-3 min; thereafter replacing said syrup with syrup having temperature of 70-75°C; rolling and sterilizing in autoclave.
EFFECT: reduced sterilization time and decreased non-uniformity in thermal processing of fruit.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR CANNING OF APPLE COMPOTE | 2005 |
|
RU2318389C2 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372810C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372814C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372815C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372001C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372811C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2371041C1 |
| METHOD FOR CANNING OF APPLE COMPOTE | 2005 |
|
RU2318388C2 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2373804C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2369282C1 |
