FIELD: food industry.
SUBSTANCE: method provides for three-stage tangerine compote warming up in water at 70, 85 and 100°C respectively 5, 10 and 15-30 minutes with following cooling in air flow during 20 minutes at speed 7-8 m/s during 20 minutes. During heat treatment, jars are turned upside down.
EFFECT: improved end products quality, reduced processing time and saving of thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367280C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2011 |
|
RU2468716C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371053C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371050C1 |
| STERILISATION METHOD OF BILBERRY COMPOTE | 2008 |
|
RU2371048C1 |
| STERILISATION METHOD OF GOOSEBERRY COMPOTE | 2008 |
|
RU2374934C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371055C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2450557C2 |
| METHOD FOR PRESERVATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
|
RU2371033C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367279C1 |
