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 15-20 minutes with following cooling in air flow during 20 minutes at speed 5-6 m7/\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 |
| STERILISATION METHOD OF BILBERRY COMPOTE | 2008 |
|
RU2371047C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371050C1 |
| APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2464911C1 |
| APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2464910C1 |
| STERILISATION METHOD OF SWEETCHERRY COMPOTE | 2008 |
|
RU2386372C1 |
| TANGERINE COMPOTE STERILISATION METHOD | 2008 |
|
RU2371052C1 |
| TANGERINE COMPOTE PRESERVATION METHOD | 2010 |
|
RU2449609C2 |
| TANGERINE COMPOTE STERILISATION METHOD | 2012 |
|
RU2512325C1 |
| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2008 |
|
RU2367281C1 |
