FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. The preserving method is characterised by the fact that fruits are pre-processed, packed in jars; and then jars are filled with 5-10% sugar syrup minimum at 80-85°C and thus maintained during 2-3 minutes. After that the jars are drained, refilled with syrup heated to 95-97°C, closured and autoclaved under an innovative formula.
EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373792C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373787C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373788C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373790C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373801C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373780C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373781C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373782C1 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-650 | 2006 |
|
RU2328168C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373789C1 |
