FIELD: food industry.
SUBSTANCE: compote preservation method includes preparation of fruits, packing with following warming up in microwave field during 3.0-3.5 minutes. Jars are filled with syrup at 96-97°C, repeatedly processed in microwave field, sealed and sterilised in autoclave under an innovative formula providing two-staged cooling.
EFFECT: invention allows to reduce process time of preserves heat sterilisation and irregularity of product thermal treatment, increase quality of end product, save thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| 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 |
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| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-350 | 2008 |
|
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| PEAR COMPOTE PRODUCTION METHOD | 2014 |
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|
RU2576945C1 |
