| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to pear and quince compote production method. The cherry compote production method characterisation is as follows: after preliminarily preparation and packaging 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 and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 5, 5 and 10-12 minutes respectively and cooling of other jars in the same bath filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.13 s.EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.1 ex |
