FIELD: canning industry.
SUBSTANCE: pear compote production method is characterized by that the fruits laid into the jar are heated by cyclic blowing of saturated water vapor with the temperature increasing for cycle by 10 °C during 72 s. After that, syrup is poured, sealed and sterilized in autoclave according to a certain mode.
EFFECT: invention allows to reduce sterilization duration, reduce non-uniformity of heat treatment, as well as to save thermal energy and to improve the ready products quality.
1 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF QUINCE COMPOTE | 2017 |
|
RU2737542C2 |
| METHOD FOR PRODUCTION OF QUINCE COMPOTE | 2017 |
|
RU2737545C2 |
| APPLE COMPOTE PRODUCTION METHOD | 2017 |
|
RU2718257C2 |
| APPLE COMPOT PRODUCTION METHOD | 2017 |
|
RU2735024C2 |
| APPLE COMPOTE PRODUCTION METHOD | 2017 |
|
RU2718495C2 |
| APPLE COMPOTE PRODUCTION METHOD | 2017 |
|
RU2737543C2 |
| METHOD FOR PRODUCTION OF QUINCE COMPOTE | 2017 |
|
RU2718256C2 |
| GOOSEBERRY COMPOTE PRODUCTION METHOD | 2016 |
|
RU2632483C1 |
| PEAR COMPOTE PRODUCTION METHOD | 2016 |
|
RU2632481C1 |
| MELON COMPOTE PRODUCTION METHOD | 2016 |
|
RU2622909C1 |
