FIELD: food industry.
SUBSTANCE: method involves three-stage heating of pear and quince compote in 60, 80 and 100°C water, respectively, with subsequent three-stage cooling; 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.
| Title | Year | Author | Number |
|---|---|---|---|
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2490978C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2508029C2 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2482764C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2517873C2 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2508014C1 |
| PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2012 |
|
RU2524249C2 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2520137C2 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2505254C1 |
| PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2012 |
|
RU2491869C1 |
| PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2012 |
|
RU2491868C1 |
