FIELD: food industry.
SUBSTANCE: method provides for three-stage fig and pineapple guava compote warming up in water at temperature 70, 85 and 100°C respectively 5, 10 and 20-25 minutes with following cooling in air flow during 20 minutes at speed 7-8 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 |
|---|---|---|---|
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|
RU2565994C1 |
| METHOD FOR PRESERVATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
|
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| METHOD FOR STERILISATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
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| METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2012 |
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| METHOD FOR STERILIZING PEACH COMPOTE (WITHOUT KERNEL) | 2008 |
|
RU2367283C1 |
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2501499C1 |
