| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that after putting fruits into jars fruits, water is poured for 2-3 minutes at temperature of 85 °C, repeating pouring for 2-3 minutes with water at temperature 95 °C with subsequent replacement of water at 98 °C, then jars are sealed with self-exhaustible caps and subjected to heat treatment without creation of counter-pressure in open-type apparatus according to modewhere 5 - duration of heating water from 90 to 100 °C, min; 15-20 - period of sterilisation at 100 °C, min; 20 - duration of cooling water cooling from 100 to 40 °C, min.EFFECT: technical result is reducing process duration.1 cl |
