FIELD: food industry.
SUBSTANCE: method involves three-stage heating of cherry compote in 60, 80 and 90°C water with subsequent three-stage cooling during for 8, 8 and 12 minutes respectively; heating and cooling are performed at a water temperature equal to 60, and 80°C in the same baths.
EFFECT: invention ensures finished products quality improvement, reduced process time and thermal energy saving.
| Title | Year | Author | Number |
|---|---|---|---|
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508887C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492762C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2505255C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492737C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490982C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2483653C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492744C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508885C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490983C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2502441C1 |
