| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preparation and packing of fruits with subsequent treatment in microwave field with frequency equal to 2400±50 MHz during 1.0-1.5 minutes. Then the fruits are poured with 95°C syrup, repeatedly treated in microwave field; the jars contents are heated up to 90°C and sealed. Then jars are put into the carrier ensuring mechanical air-tightness, heated in 115°C dimethylsulfoxide solution during 4 minutes with subsequent cooling in a bath filled with 85°C water during 4 minutes, then - with 60°C water during 4 minutes and with 40°C water during 4 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.12 s.EFFECT: method ensures preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction, simplification and reduction of duration of the whole process of the method implementation. |
