CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method envisages two-stage heating of cherry compote in 70 and 85C water during 5 and 35-40 minutes respectively. Then the jars filled with compote are cooled by way of staged sprinkling with 80C water during 3 minutes, with 60C water during 4 minutes, with 40C water during 4 minutes and with 20C water during 3 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1. ^ EFFECT: invention ensures finished products quality improvement, reduced process time and thermal energy saving. ^ 1 ex