| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to fig and feijoa compote production method. The method is as follows: before pouring in syrup the jars with fruits packed into them are treated in the UHF field with a frequency equal to 2450 MHz during 1.5-2.0 minutes. Then one performs pouring with 95°C syrup, repeated treatment with UHF field during 2.0 minutes and the jars contents heating to 90°C; the jars are sealed, put into the carrier ensuring prevention of caps stripping in the process of heat treatment. Then one performs heating in 115°C dimethylsulfoxide solution during 10 minutes with subsequent cooling in baths with 85°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 6 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s.EFFECT: invention usage will allow to reduce the process duration, preserve biologically active components of raw materials used, reduce boiled fruits quantity, prevent thermal breakage of jars in the process of heat treatment.1 ex |
