FIELD: food industry.
SUBSTANCE: method of quince and pear compote canning involves preparation of the fruits, their packing and the following heating in the microwave field during 1.0-1.5 minutes. Then the fruits are poured with syrup 96-97°C hot and treated in the microwave field again. Hermetic sealing and sterilisation in a pressure steriliser according to the new sterilisation mode implying two-step cooling follow.
EFFECT: canning according to the proposed method allows for the reduced heat treatment time, improvement of the end product quality and saving of the heat energy.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370166C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-1000 | 2008 |
|
RU2371042C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370165C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-350 | 2008 |
|
RU2369289C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2010 |
|
RU2448540C2 |
| PEAR COMPOTE PRODUCTION METHOD | 2014 |
|
RU2592425C2 |
| METHOD FOR PRODUCTION OF QUINCE COMPOTE | 2014 |
|
RU2560564C1 |
| METHOD FOR PRESERVATION OF QUINCE AND PEAR COMPOTE | 2015 |
|
RU2576945C1 |
| METHOD FOR PRESERVATION OF QUINCE AND PEAR COMPOTE IN JARS SKO 1-82-350 | 2010 |
|
RU2448561C2 |
| METHOD FOR PRESERVATION OF QUINCE AND PEAR COMPOTE IN JARS SKO 1-82-500 | 2010 |
|
RU2448541C2 |
