FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry and may be used in compote production. The method characterisation is as follows: fruit is preliminary prepared and packed in jars, then it is poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jar is sealed, put into a carrier and undergoes sterilisation with 90°C water during 3 minutes and with 100°C water during 15-18 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 5. 5 and 6 minutes respectively. During the process the tin is turned upside down.
EFFECT: due to the proposed operating parameters the method ensures the process duration reduction, the natural raw material components preservation, boiled fruits quantity reduction and the ready products quality enhancement.
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Authors
Dates
2012-04-20—Published
2010-10-21—Filed