FIELD: food industry.
SUBSTANCE: method of pear and quince compote canning involves preliminary heating of the fruits in the jars 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 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 heat energy.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370182C1 |
| METHOD OF PEAR AND QUINCE COMPOTE CANNING | 2008 |
|
RU2370185C1 |
| 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 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370165C1 |
| 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 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2011 |
|
RU2491861C2 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353214C1 |
| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2007 |
|
RU2353215C1 |
