FIELD: food industry.
SUBSTANCE: method involves three-stage heating of plum compote in 60, 80 and 85°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; during the heat treatment process the jar is turned upside down with a frequency equal to 0.13 s-1.
EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508891C1 |
| METHOD FOR PRODUCTION OF PEACH COMPOTE WITH KERNELS | 2012 |
|
RU2505251C1 |
| METHOD FOR PRODUCTION OF PEACH COMPOTE (WITHOUT KERNELS) | 2012 |
|
RU2505253C1 |
| SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2555809C2 |
| TKEMALI, CHERRY PLUM, MIRABELLE AND CORNEL COMPOTE STERILISATION METHOD | 2012 |
|
RU2482776C1 |
| TKEMALI, CHERRY PLUM, MIRABELLE AND CORNEL COMPOTE STERILISATION METHOD | 2012 |
|
RU2517867C2 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2012 |
|
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| CHERRY COMPOTE STERILISATION METHOD | 2012 |
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RU2500307C1 |
| GOOSEBERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508013C1 |
| TKEMALI, CHERRY PLUM, MIRABELLE AND CORNEL COMPOTE STERILISATION METHOD | 2012 |
|
RU2482775C1 |
