FIELD: food industry.
SUBSTANCE: method involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.
EFFECT: sterilisation process simplification, technological cycle duration reduction, electric energy and heat energy saving and the ready product quality enhancement.
1 ex
Title | Year | Author | Number |
---|---|---|---|
APPLE COMPOTE PRODUCTION METHOD | 2013 |
|
RU2534293C2 |
BILBERRY COMPOTE PRODUCTION METHOD | 2013 |
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RU2524989C1 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
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METHOD FOR PRODUCTION OF BLACK CURRANTS COMPOTE | 2013 |
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RU2514404C1 |
TANGERINE COMPOTE PRODUCTION METHOD | 2013 |
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RU2542405C2 |
WILD STRAWBERRY COMPOTE PRODUCTION METHOD | 2013 |
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RU2524080C1 |
MELON COMPOTE PRODUCTION METHOD | 2013 |
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RU2524078C1 |
RHEUM COMPOTE PRODUCTION METHOD | 2013 |
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RU2524988C1 |
WILD STRAWBERRY COMPOTE PRODUCTION METHOD | 2013 |
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RU2524991C1 |
GOOSEBERRY COMPOTE PRODUCTION METHOD | 2013 |
|
RU2533427C2 |
Authors
Dates
2014-08-10—Published
2013-01-10—Filed