FIELD: food industry.
SUBSTANCE: method provides for three-stage gooseberry compote warming up in water at the temperature of 70, 85 and 100°C for respectively 5, 10 and 20 minutes with following cooling in air flow during 20 minutes at speed of 5-6 m/s. During the process the tin is turned upside down.
EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.
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RU2500309C1 |
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RU2367283C1 |
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RU2461312C1 |
