FIELD: food industry.
SUBSTANCE: method provides for three-stage compote warming up in water at temperature 75, 90 and 100°C respectively 10, 10 and 15 min previously rinsing jars before heating them with water at temperatures 70, 85 and 95°C. Jars are cooled down in the air flow for 30 minutes at speed 7-8 m/sec. During the process the tin is turned upside down.
EFFECT: method suggested significantly saves thermal energy and water.
Title | Year | Author | Number |
---|---|---|---|
STERILISATION METHOD OF SWEETCHERRY COMPOTE | 2008 |
|
RU2386371C1 |
STERILISATION METHOD OF SWEETCHERRY COMPOTE | 2008 |
|
RU2386372C1 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2450555C2 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2450561C2 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2449614C2 |
STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
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RU2387344C1 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2448552C2 |
STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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RU2367313C1 |
STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367277C1 |
STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367309C1 |
Authors
Dates
2010-04-27—Published
2008-12-16—Filed