FIELD: food industry.
SUBSTANCE: method characteristically involves preliminary fruits heating in jars with a hot 60°C water, the water replacement with a 85°C syrup and subsequent jars sealing using self-exhaustible caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.
EFFECT: sterilisation equipment performance enhancement, the technological cycle duration reduction the ready product quality enhancement.
1 ex
Title | Year | Author | Number |
---|---|---|---|
CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2524260C2 |
METHOD FOR PRODUCTION OF SWEET CHERRY COMPOTE | 2012 |
|
RU2484735C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2492735C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2492732C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2492733C1 |
METHOD FOR PRODUCTION OF SWEET CHERRY COMPOTE | 2012 |
|
RU2483649C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2498746C1 |
METHOD FOR PRODUCTION OF SWEET CHERRY COMPOTE | 2012 |
|
RU2483657C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2492734C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2013 |
|
RU2532096C1 |
Authors
Dates
2014-06-10—Published
2012-11-16—Filed