| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method is as follows: after packing fruits in jars one performs pouring with hot 60C water for 2-3 minutes, proceeds with repeated pouring with 85C water for 2-3 minutes, replacing water with a 98C syrup. The jar is sealed, put into the carrier ensuring mechanical air-tightness and undergoes heating in 90C water during 20 minutes with subsequent cooling first in 80C water during 5 minutes, then - in baths with 60C water during 5 minutes and in baths with 40C during 6 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1. ^ EFFECT: method ensures reduction of heat treatment process duration, heat energy saving, preservation of the used raw materials natural components, air removal from the fruits and jar before the container sealing, decrease of quantity of boiled fruits, enhancement of the ready product food value, prime cost reduction and the ready product competitiveness increase. ^ 1 ex |
