FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves three-stage heating of pear and quince compote in 60, 80 and 100°C water during 8, 8 and 35 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 |
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PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2505254C1 |
PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
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Authors
Dates
2014-06-20—Published
2012-07-10—Filed