FIELD: food industry.
SUBSTANCE: apple compote preservation method provides for preliminary warming up by hot water at 80-85°C during 2,5-3 minutes. The water is exchanged with syrup at 97-98°C, jars are sealed and sterilised under an innovative formula in autoclave with 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 APPLE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370171C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-650 | 2008 |
|
RU2371045C1 |
| PRESERVING METHOD OF STEWED QUINCE AND PEARS IN CANS SKO 1-82-1000 | 2008 |
|
RU2371042C1 |
| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370186C1 |
| METHOD OF CANNING QUINCE AND PEAR COMPOTE IN MASON JARS CKO 1-82-500 | 2008 |
|
RU2370170C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-1000 | 2008 |
|
RU2369288C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-3000 | 2008 |
|
RU2371030C1 |
| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
|
RU2370180C1 |
| PRESERVATION METHOD OF STEWED APPLES IN JARS SKO 1-82-500 | 2008 |
|
RU2371035C1 |
| APPLE COMPOTE PRESERVATION METHOD | 2011 |
|
RU2491872C2 |
