FIELD: foods.
SUBSTANCE: method comprises sterilisation of compote in hot water with preliminary heating by hot water spraying followed by cooling of air flow, thereafter, cooling is repeated by alternate covering of jar with water film of 65-70°C. Note that jar is rotated from bottom to lid within the process.
EFFECT: saving of heating energy and water, time decrease of process.
| Title | Year | Author | Number |
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| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2010 |
|
RU2449606C2 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
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| METHOD FOR STERILISATION OF PEACH COMPOTE WITHOUT KERNELS | 2007 |
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| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
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RU2342055C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2450560C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2010 |
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| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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RU2388367C1 |
| STERILISATION METHOD OF APRICOT COMPOTE | 2008 |
|
RU2388368C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388366C1 |
