| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is intended for usage in preservation industry. The compote production method envisages preliminary heating of fruits with 85C during 3 minutes, subsequent sterilisation in a 150C air flow at a rate of 3.5 m/s during 12 minutes, further maintenance in 100C water during 25-30 minutes. Then one performs cooling in a 25-28C atmospheric air flow at a rate of 7-8 m/s during 18 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.16 s-1, maintenance is performed in a static state of the jars. ^ EFFECT: invention ensures significant saving of thermal energy and water during compote production and enhancement of the ready product quality. |
