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 |
|
RU2371050C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2369294C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371055C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371052C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
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RU2367312C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
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| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
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| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
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| STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
|
RU2387343C1 |
| STERILISATION METHOD OF SWEETCHERRY COMPOTE | 2008 |
|
RU2386371C1 |
