FIELD: food industry.
SUBSTANCE: method provides for three-stage grape compote warming up in water at temperature 55, 70, 85 and 100°C respectively 5, 5, 10 and 40 minutes with following cooling in air flow during 30 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 |
|---|---|---|---|
| GRAPES COMPOTE STERILISATION METHOD | 2011 |
|
RU2457736C1 |
| GRAPE COMPOTE STERILISATION METHOD | 2011 |
|
RU2462101C1 |
| GRAPES COMPOTE STERILISATION METHOD | 2010 |
|
RU2450565C2 |
| STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
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RU2367299C1 |
| STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
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RU2367298C1 |
| STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
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| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN JARS OF "СКО" 1-82-1000 TYPE | 2008 |
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| GRAPE COMPOTE PRESERVATION METHOD | 2010 |
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| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
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RU2371052C1 |
| SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2448539C2 |
