FIELD: food industry.
SUBSTANCE: method envisages three-stage heating of fig and feijoa compote in 60, 80 and 100°C water 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 ready products quality improvement, the sterilisation process duration reduction and saving thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2492763C1 |
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2500308C1 |
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2501499C1 |
| METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2012 |
|
RU2517740C2 |
| METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2012 |
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RU2520691C2 |
| METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2010 |
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RU2459520C2 |
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|
RU2468674C1 |
| METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE | 2011 |
|
RU2468671C1 |
