FIELD: food industry.
SUBSTANCE: method provides for three-stage grape compote warming up in water at temperature 55, 70, 85 and 100°C respectively 5, 5, 5 and 10-15 minutes with following cooling in air flow during 15 minutes at speed 5-6 m/s. During the process the tin is turned upside down.
EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.
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STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
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RU2464909C1 |
Authors
Dates
2009-09-20—Published
2008-06-16—Filed