FIELD: food industry.
SUBSTANCE: method involves three-stage heating of cherry compote in 60, 80 and 100°C water with subsequent three-stage cooling during for 4, 4 and 4 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.
| Title | Year | Author | Number |
|---|---|---|---|
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490984C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490983C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508890C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508891C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2500307C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2517905C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490982C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492762C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2517874C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492768C1 |
