FIELD: food industry.
SUBSTANCE: method provides for three-stage fig and pineapple guava compote warming up in water at temperature 70, 85 and 100°C respectively 5, 5 and 15-20 minutes with following cooling in air flow during 20 minutes at speed 4-5 m/s. During heat treatment, the tin is turned upside down.
EFFECT: method provides end products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2501499C1 |
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2500308C1 |
| METHOD FOR PRESERVATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
|
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| METHOD FOR STERILISATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
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RU2367278C1 |
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|
RU2367281C1 |
