FIELD: food products; technology.
SUBSTANCE: according to the proposed preservation method the fruits are pre-processed and packed in jars; the jars are filled with hot water for 3-4 minutes of temperature 80-85°C. After that the water is substituted with syrup heated to 95-97°C. Then the jars are seamed and sterilised in digester.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
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|
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|
RU2370170C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370166C1 |
