| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and may be used for compote preservation. After preliminary preparation and packing fruits are poured with 60C water for 2-3 minutes. The fruits are repeatedly poured with 85C water for 2-3 minutes, then the jar is poured with 98C syrup. The jars are sealed, put into the carrier, showered with 90C water during 5 minutes and sterilised in 100C water during 40 minutes. One performs three-stage cooling in 90, 70 and 50-40C water during 10, 10 and 10 minutes respectively without counterpressure. ^ EFFECT: method ensures preservation of natural components of raw material used, reduction of boiled fruits quantity, enhancement of the ready product nutritive value, prevention of thermal breakage of jars as well as the ready product prime cost reduction. |
