FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry. The method involves three-stage heating of jars filled with tangerine compote in 60, 80 and 100°C water for 5, 5 and 15-20 minutes respectively with subsequent three-stage cooling during 5, 5 and 6 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.
EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.
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