| 摘要 |
FIELD: food industry.SUBSTANCE: method involves four-stage heating of preserves in 80, 100°C water and in 120 - 140°C calcium chloride solution during 5, 5, 5 and 10 minutes, respectively, with four-stage cooling in 115°C calcium chloride solution and in 90, 65 and 40-30°C water during 5, 7, 8, and 10 minutes, respectively, without counter-pressure.EFFECT: process duration reduction and the product quality enhancement.1 ex |
