CHERRY PLUM COMPOTE PRODUCTION METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages preliminary heating of fruits packed into jars with 60°C water during 2-3 minutes and repeated heating with 95°C water during 2-3 minutes. Then water is replaced with 98°C syrup; the jars are sealed with self-exhaustible caps and sterilised according to the specified mode without creation of counter-pressure in an open-type apparatus.EFFECT: preservation of natural components of the raw material used and reduction of residual air quantity in the jar before sealing.1 ex