| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and may be used for compote preservation. After preliminary preparation and packing of fruits in jars one performs pouring with 60C water for 2-3 minutes, proceeds with repetitive pouring with 85C water for 2-3 minutes, then the jar is poured with 98C syrup. The jar is sealed. The jar is put into the carrier and showered with 90C water during 3 minutes and sterilisation in 100C water during 15 minutes. One performs three-stage cooling in 90, 70 and 50-40C water during 8, 5 and 7 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 containers as well as the ready product prime cost reduction. |
