FIELD: food industry.
SUBSTANCE: method includes preliminary heating of compote in water of temperature of 75°C during 5 min with the following heating in hot water of temperature of 100°C during 12 min with the following cooling in water of temperature of 90°C to 40°C during 12 min. Thus the jar during all heat processing rotates from bottom on cap.
EFFECT: reduction of process duration, considerable saving of heat energy and quality improvement of prepared product.
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