| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to cherry compote production method. The method is as follows: after sealing one puts the jars into the carrier ensuring mechanical air-tightness of the jars and preliminarily heats them. Preliminary heating is performed in the first bath filled with 60°C water during 4 minutes with subsequent transfer into the second and the third bath filled with 80°C and 100°C water, respectively, for 4 and 4 minutes, accordingly, and into the fourth bath filled with 120°C calcium chloride solution for 3-5 minutes. Then the jars are cooled in the third, the second and the first baths filled with 100, 80 and 60°C water during 4, 4 and 4 minutes, respectively, where the next jars batch is simultaneously heated, with further continuation of cooling in the fifth bath filled with 40°C water during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.1 s.EFFECT: method ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.1 ex |
