FIELD: food industry.
SUBSTANCE: method provides for three-stage gooseberry compote warming up in water at temperature 70, 85 and 100°C respectively 5, 5 and 15 minutes with following cooling in air flow during 20 minutes at speed 3-6 m\s. During heat treatment jars are turned upside down.
EFFECT: method provides increased end products quality and decreased sterilisation process time.
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