| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to preservation industry. The method characterisation is as follows: after preliminary preparation and packing of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed, put into the carrier and subjected to three-stage heating in 75, 95 and 100°C water for 4, 4 and 6-10 minutes, respectively, with subsequent thee-stage cooling in 75, 95°C water during 4 and 4 minutes and in 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.1 s. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.EFFECT: invention ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement. |
