| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method is as follows: after preliminary preparation and packaging of fruits into jars one performs the fruits pouring with 80C water during 2-3 minutes. Then the water is replaced with 95-97C syrup; the jars are sealed, put into the carrier ensuring mechanical air-tightness and undergo thermal sterilisation involving subsequent heating by way of staged showering with 80C water during 5 minutes and with 90C water during 12 minutes with subsequent cooling by way of spraying with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 4 minutes; during the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s-1. ^ EFFECT: invention allows to reduce the process duration, preserve natural components of the raw material applied, reduce boiled fruits quantity, enhance nutritive value of the ready product, prevent thermal breakage of the containers, intensify the heat-exchange process and simplify the heat treatment process. ^ 1 ex |
