| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to pear and quince compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110°C water steam into jars, the jars outer surface blowing with air heated up to 130-140°C, at a rate of 5-6 m/sec during the whole process of steam supply, 95-97°C syrup pouring into the jars, sealing, putting into the carrier ensuring air-tightness, the jars heating by way of sequential staged showering with 85°C water during 8 minutes and with 100°C water during 30 minutes with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 8 minutes.EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.1 ex |
