| 摘要 |
FIELD: food industry.SUBSTANCE: method is as follows: after packaging into jars, fruits are heated during 100 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively; during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 130-140°C at a rate of 4-5 m/s; then jars are poured with 95-98°C syrup, sealed, put into the carrier ensuring mechanical air-tightness of the jars; then one performs the jars heating by way of sequential staged showering with 90°C water during 10 minutes and with 110°C calcium chloride solution during 15 minutes with subsequent cooling by way of spraying with 90, 70, 50 and 35°C water during 6, 6, 6 and 5 minutes, respectively.EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction, prevention of thermal breakage of jars and saving of heat energy. |
