FIELD: food industry.
SUBSTANCE: method provides for three-stage melon compote warming up in water at temperature 70, 85 and 100°C respectively 5, 5 and 20 minutes with following cooling in air flow during 20 minutes at speed 5-6 m/s. During heat treatment jars are turned upside down.
EFFECT: method provides increased end products quality and decreased sterilisation process time.
| Title | Year | Author | Number |
|---|---|---|---|
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367281C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367278C1 |
| APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2461313C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367314C1 |
| STERILISATION METHOD OF BILBERRY COMPOTE | 2008 |
|
RU2371047C1 |
| STERILISATION METHOD OF GOOSEBERRY COMPOTE | 2008 |
|
RU2371032C1 |
| METHOD FOR PRESERVATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
|
RU2367301C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371055C1 |
| STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
|
RU2367300C1 |
| APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2464911C1 |
