| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of grape compote in 55, 70, 80 and 100C water for 4, 4, 4 and 15 minutes respectively with subsequent four-stage cooling during 4, 4, 4 and 6 minutes. Heating and cooling are performed at a water temperature equal to 55, 70 and 85C in the same baths. ^ EFFECT: method ensures saving heating energy and water, the process duration reduction, the end product quality enhancement. |
