FIELD: food industry.
SUBSTANCE: method involves four-stage heating of grape compote in 55, 70, 85 and 100°C water for 8, 8, 8 and 20 minutes respectively with subsequent four-stage cooling during 8, 8, 8 and 8 minutes; heating and cooling are performed at a water temperature equal to 55, 70, and 85°C in the same baths.
EFFECT: invention ensures the process duration reduction and the end product quality enhancement.
1 ex
| Title | Year | Author | Number |
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