FIELD: food industry.
SUBSTANCE: method provides for three-stage bilberry compote warming up in water at temperature 70, 85 and 100°C respectively 5, 10 and 20 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.
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RU2464908C1 |
