FIELD: food industry.
SUBSTANCE: method provides for three-stage tangerine compote warming up in water at temperature 70, 85 and 100°C respectively 10, 10 and 50 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 |
|---|---|---|---|
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371053C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371055C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371050C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2369294C1 |
| STERILISATION METHOD OF GRAPES COMPOTE | 2008 |
|
RU2371049C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367311C1 |
| TANGERINE COMPOTE PRESERVATION METHOD | 2010 |
|
RU2449610C2 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367282C1 |
| METHOD FOR STERILISATION OF FIG AND PINEAPPLE GUAVA COMPOTE | 2008 |
|
RU2379995C1 |
| STERILISATION METHOD FOR CHERRY COMPOTE | 2007 |
|
RU2339271C1 |
