| 摘要 |
FIELD: food industry.SUBSTANCE: method is as follows: after sealing one puts jars with puree into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s.EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.1 ex |
