FIELD: food industry.
SUBSTANCE: invention relates to canning industry. The fruits which are prepared and packed into jars are poured with water 80-85°C hot for 2.5-3 minutes, then the water is replaced by syrup 97-98°C hot, hermetic sealing and sterilisation in a pressure steriliser according to the new specified mode with two-step cooling follow.
EFFECT: invention allows for the reduced heat treatment time, decrease of the heat treatment nonuniformity and thus ensures the improvement of the end product quality along with simultaneous saving of heat energy and water.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370183C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370185C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353214C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353215C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2346625C1 |
| 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 1-82-350 | 2008 |
|
RU2369289C1 |
| 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 1-82-1000 | 2008 |
|
RU2371042C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370170C1 |
