FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of grape compote in 55, 70, 80 and 100°C water for 4, 4, 4 and 15 minutes respectively with subsequent four-stage cooling during 4, 4, 4 and 6 minutes. Heating and cooling are performed at a water temperature equal to 55, 70 and 85°C in the same baths.
EFFECT: method ensures saving heating energy and water, the process duration reduction, the end product quality enhancement.
| Title | Year | Author | Number |
|---|---|---|---|
| GRAPES COMPOTE STERILISATION METHOD | 2011 |
|
RU2459510C1 |
| GRAPE COMPOTE STERILISATION METHOD | 2011 |
|
RU2462101C1 |
| GRAPES COMPOTE STERILISATION METHOD | 2011 |
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| GRAPE COMPOTE PRESERVATION METHOD | 2011 |
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| BILBERRY COMPOTE STERILISATION METHOD | 2012 |
|
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| PLUM COMPOTE STERILISATION METHOD | 2012 |
|
RU2507984C1 |
