FIELD: food production process.
SUBSTANCE: pre-processed pears and quinces are packed in jars; the jars are filled with water heated to 80-85°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with sugar solution heated minimum 95-97°C, closured and autoclaved under an innovative formula.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity and improved thermal energy efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353214C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353215C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370183C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370182C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370185C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-500 | 2006 |
|
RU2328167C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-350 | 2006 |
|
RU2328169C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-1000 | 2008 |
|
RU2371042C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370170C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370166C1 |
