FIELD: food industry.
SUBSTANCE: after preliminary preparation and packaging into jars the fruits are poured with 85°C water for 3-4 minutes. Then the fruits are repeatedly poured with 95°C water for 3-4 minutes. Then water is replaced with 95-97°C syrup; the jars are sealed and sterilised in an autoclave according to the new specified mode.
EFFECT: process duration reduction and the ready product quality enhancement.
1 ex
| Title | Year | Author | Number |
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| PEAR AND QUINCE COMPOTE CONSERVATION METHOD | 2011 |
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| APPLE COMPOTE PRESERVATION METHOD | 2011 |
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RU2491873C2 |
| SWEET CHERRY COMPOTE PRODUCTION METHOD | 2013 |
|
RU2532096C1 |
