PEAR AND QUINCE COMPOTE PRODUCTION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 130°C heated air flow at a rate of 1.5 m/sec during 22 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 20-25 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 130°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 swith a 2-3 minutes' interval.EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.1 ex