FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of cherry compote in 60, 80 and 100°C water during 8, 8 and 25 minutes respectively with subsequent three-stage cooling during 8, 8 and 12 minutes; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.
EFFECT: invention ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.
Title | Year | Author | Number |
---|---|---|---|
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508030C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492744C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2483653C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508886C2 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2505255C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508885C2 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492737C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2502441C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490983C1 |
CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2500307C1 |
Authors
Dates
2013-12-27—Published
2012-07-10—Filed