FIELD: food industry.
SUBSTANCE: invention relates to food industry. 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 5 minutes respectively. During the whole process the jar is turned upside down.
EFFECT: method ensures the process duration reduction and the end product quality enhancement.
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Authors
Dates
2012-07-27—Published
2010-11-01—Filed