FIELD: food industry.
SUBSTANCE: method involves three-stage heating of cherry compote in 60, 80 and 85°C water for 4, 4 and 25 minutes respectively with subsequent three-stage cooling during 4, 4 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.
EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.
| Title | Year | Author | Number |
|---|---|---|---|
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492737C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2508885C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490982C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2517905C2 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2502441C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2490983C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2012 |
|
RU2492744C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508890C1 |
| CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2508891C1 |
| METHOD FOR PRODUCTION OF SWEET CHERRY COMPOTE | 2012 |
|
RU2482757C1 |
