FIELD: food industry.
SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in the syrup are treated in microwave field with frequency of 2400±50 MHz during 1.5 min, syrup with temperature of 95 °C is poured, repeated treatment with UHF field for 1.5 minutes and jars contents heating to 90 °C, sealed, put into 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 8 min with subsequent cooling in water baths with temperature of 85 °C for 4 minutes, then 60 °C during 4 minutes and 40°C during 5 minutes, during heat treatment jars are turned from their bottoms to tops with frequency of 0.133 s-1.
EFFECT: technical result is improved quality of products.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING COMPOTE FROM GOOSEBERRY | 2014 |
|
RU2577625C1 |
| METHOD OF PRODUCING COMPOTE FROM KINKAN | 2014 |
|
RU2592427C2 |
| METHOD FOR PRODUCING COMPOTE FROM PITTED PEACHES | 2014 |
|
RU2592421C2 |
| METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE | 2014 |
|
RU2592451C2 |
| METHOD FOR PRODUCING COMPOTE FROM TANGERINES | 2014 |
|
RU2592811C2 |
| METHOD FOR PRODUCING COMPOTE FROM TANGERINES | 2014 |
|
RU2592428C2 |
| TKEMALI, CHERRY PLUM, MIRABELLE AND CORNEL COMPOTE PRODUCTION METHOD | 2016 |
|
RU2621076C1 |
| METHOD OF PRODUCTION TKEMALI, CHERRY PLUM, MYROBALAN PLUM, AND CORNELIAN CHERRY | 2016 |
|
RU2642115C1 |
| METHOD FOR PRODUCING COMPOTE FROM TANGERINES | 2017 |
|
RU2647880C1 |
| METHOD FOR PRODUCING COMPOTE FROM TANGERINES | 2017 |
|
RU2647078C1 |
