FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method involves four-stage heating of grape compote in 55, 70, 80 and 100°C water for 6, 6, 6 and 20 minutes respectively with subsequent four-stage cooling during 6, 6, 6 and 8 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 |
|---|---|---|---|
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|
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| GRAPE COMPOTE STERILISATION METHOD | 2011 |
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| GRAPE COMPOTE STERILISATION METHOD | 2011 |
|
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