FIELD: food industry.
SUBSTANCE: method provides for three-stage cherry compote warming up in water at temperature 70, 85 and 100°C respectively 5, 5 and 10-25 minutes with following cooling in air flow during 20 minutes at speed 3-4 m/s. During the process the tin is turned upside down.
EFFECT: improved quality of finished products, reduced process time and saved thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2363353C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2371051C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367278C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367279C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367310C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367311C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367319C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367320C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367318C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2450557C2 |
