FIELD: food industry.
SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in syrup are treated in microwave field with frequency of 2,400±50 MHz during 1.0-1.5 min, syrup with temperature of 95 °C is poured, jars are treated in microwave field during 1.5 minutes and their contents are heated to 90 °C, jars are sealed, jars are put into a carrier, ensuring prevention of caps stripping in the process of heating, jars are heated in the solution of dimethyl sulfoxide with temperature of 115 °C for 3 min with subsequent cooling in water baths with temperature of 85 °C for 4 minutes, then 60 °C for 4 minutes and 40 °C for 4 minutes; during the heat treatment the jars are turned from their bottom to top with frequency of 0.1 s-1.
EFFECT: technical result is improved quality of products.
1 cl
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