FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Grapes are put in tins, warmed up by warm air supply (at 130-135°C) alternatively 15-20 seconds apart to the first and the second tin neck sectional area during 4-5 minutes. After that syrup filling is performed. The syrup is warmed up to 70°C. Filled jars are sealed and sterilised in autoclave according to the specified mode providing two-stage refrigeration.
EFFECT: invention allows to reduce process time of preserves heat sterilisation and irregularity of product thermal treatment, increase quality of end product, save thermal energy.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO -1-82-3000 TYPE | 2008 |
|
RU2369291C1 |
| METHOD OF CANNING GRAPE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
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RU2370180C1 |
| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
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RU2370186C1 |
| METHOD OF CANNING GRAPE COMPOTE IN MASON JARS CKO 1-82-1000 | 2007 |
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| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN TINS OF SKO 1-82-1000 TYPE | 2007 |
|
RU2344728C1 |
