FIELD: food industry.
SUBSTANCE: after preliminary preparation and packing 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 specified mode.
EFFECT: process duration reduction and the ready product quality enhancement.
1 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF PEACH COMPOTE WITH KERNELS | 2012 |
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RU2517875C1 |
METHOD FOR PRODUCTION OF PEACH COMPOTE (WITHOUT KERNELS) | 2012 |
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RU2517738C1 |
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RU2527890C2 |
APPLE COMPOTE PRODUCTION METHOD | 2012 |
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RU2517870C1 |
APPLE COMPOTE PRODUCTION METHOD | 2012 |
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RU2527887C2 |
PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2012 |
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RU2517911C1 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2013 |
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RU2532096C1 |
METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2012 |
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RU2517740C2 |
METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2012 |
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RU2520691C2 |
SWEET CHERRY COMPOTE PRODUCTION METHOD | 2012 |
|
RU2517904C2 |
Authors
Dates
2014-06-10—Published
2012-12-07—Filed