FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in compote production. The preserving method is characterised by the fact that fruits are pre-processed, packed in jars; and then jars are filled with 25% sugar syrup minimum at 80-85°C and thus maintained during 1-3 minutes. After that the jars are drained, refilled with syrup heated to 80-85°C, closured and autoclaved under an innovative formula.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372810C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372814C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372815C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2372811C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2371041C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2373804C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2369282C1 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2369283C1 |
| METHOD FOR CANNING OF PLUM COMPOTE | 2006 |
|
RU2318390C2 |
| PLUM COMPOTE PRESERVATION METHOD | 2008 |
|
RU2371057C1 |
