FIELD: food industry.
SUBSTANCE: method provides for three-stage tangerine compote warming up in water at temperature 70 and 85 and 100°C respectively 5, 5 and 12-18 minutes with following cooling in air flow during 20 minutes at speed 3-4 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 |
|---|---|---|---|
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371053C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2369294C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371052C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371055C1 |
| SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2448552C2 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367312C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367280C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367281C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367282C1 |
| STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
|
RU2387343C1 |
