| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that fruits after preliminary preparation and packing in jars are filled in with hot water with temperature of 85 °C for 2-3 minutes, then water is replaced with syrup at temperature of 95 °C, then jars are sealed, put into carrier ensuring mechanical air-tightness, and subjected to simultaneous stepped heating in baths with water temperature of 75, 95 and 100 °C for respectively 8, 8 and 45 minutes and cooling of other jars in same baths with water temperature 95 and 75 °C for 8 and 8 min with subsequent cooling in atmospheric air flow with temperature of 20-25 °C and rate of 7-8 m/s for 12 minutes.EFFECT: technical result is reduction in heat treatment duration.1 cl |
