| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method for sterilisation of tangerine compote is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water and in a bath filled with a 120°C calcium chloride solution during 6, 6, 6 and 5-8 minutes, respectively, and cooling of other jars in the same baths filled with 100, 80 and 60°C water during 6, 6 and 6 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 6 minutes.EFFECT: invention allows to significantly save heat energy and water, reduce the process duration and enhance the product quality. |
