| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised in that fruit after packaging in jars is then heated for 100 seconds by feeding cyclic saturated steam temperature of 105-110 °C in jars having cycle steam and soaking time of 10 s and 10 s, respectively, during process outer surface of steam cans blown air heated to a temperature of 120 °C at a rate of 4-5 m/s, then poured into jars syrup temperature of 95-97 °C, sealed, placed in a carrier providing lids prevent breakdown during thermal processing, and subjected to heating in air stream at 150 °C. and a speed of 6 m/s for 6 min, followed by exposure in a chamber at a temperature of 100 °C for 5 minutes and further cooled in a stream of air at 20°C and a speed of 8-9 m/s for 12 minutes, during heating and cooling cans are subjected to intermittent 2-3 minutes with rotation at bottom of cover with a frequency of 0.133 sat intervals of 2-3 minutes.EFFECT: technical result of invention is to reduce duration of process, preservation of biologically active components of raw materials, reducing amount of boiled fruit and fruit with cracked skin, preventing heat of battle cans.1 cl |
