| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to preservation industry and may be used for compotes production. Fruits are preliminarily prepared, packed in jars and poured with 60C water for 2-3 minutes. The fruits are repeatedly poured with 85C water for 2-3 minutes, then the jars are poured with 98C syrup. The jars are sealed, put into the carrier and sterilised in 85C water during 40-45 minutes. One performs cooling in 80, 60 and 40C water during 10, 5 and 10 minutes respectively without counterpressure. ^ EFFECT: method allows to reduce quantity of boiled, cracked and peeled fruits, enhance food value and increase content of fruit biologically active components by 30-40%. |
