FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to sweet cherry compote preservation. After packing in jars, fruits are subjected to heating for 100 s by means of cyclic supply of saturated steam at temperature of 105-110 °C in jars. Duration of cycles of supplying steam and holding is to 10 s and 10 s, respectively. During whole process of steam supply, external surface of jars is blown with air, heated to 105-110°C. Then jars are filled with hot water at temperature 95 °C, which is replaced with syrup at temperature 98 °C. Jars are sealed and sterilised in autoclave according to new conditions with continued cooling in other autoclave or container.
EFFECT: higher quality of finished products.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| APPLE COMPOTE PRESERVATION METHOD | 2015 |
|
RU2606797C1 |
| METHOD FOR PRESERVATION OF QUINCE AND PEAR COMPOTE | 2015 |
|
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| SWEET CHERRY COMPOTE PRESERVATION METHOD | 2013 |
|
RU2551057C1 |
| APPLE COMPOTE PRESERVATION METHOD | 2013 |
|
RU2545540C1 |
