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 85°C water for 2-3 minutes, repeatedly poured with 98°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 100°C water during 12-15 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 4. 4 and 5 minutes respectively. During the process the tin is turned upside down.
EFFECT: due to the proposed operating parameters the suggested method ensures the process duration reduction, the natural raw material components preservation, boiled fruits quantity reduction and the ready products quality enhancement.
Title | Year | Author | Number |
---|---|---|---|
PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2452284C1 |
TANGERINE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2453246C1 |
APPLE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2452280C1 |
APPLE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2452282C1 |
APPLE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2452278C1 |
APPLE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2449607C1 |
APRICOTS COMPOTE PRODUCTION METHOD | 2010 |
|
RU2454138C1 |
GOOSEBERRY COMPOTE PRODUCTION METHOD | 2010 |
|
RU2463914C2 |
APRICOTS COMPOTE PRODUCTION METHOD | 2010 |
|
RU2454139C1 |
TANGERINE COMPOTE PRODUCTION METHOD | 2010 |
|
RU2463900C2 |
Authors
Dates
2012-04-20—Published
2010-10-21—Filed