TKEMALI, CHERRY PLUMS, MIRABELLE AND CORNEL COMPOTE PRESERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 60C hot water. Then the water is replaced with 85C syrup. Then one performs stage heating of compote in the jars in 80, 90 and 100C water for 3, 5 and 5-8 minutes respectively. Then one performs the jars cooling in an atmospheric air flow at a rate of 4-5 m/s during 6 minutes with continuation of cooling in an atmospheric air flow at a rate of 7-8 m/s with application of a 65-70C water film on the jar surface during 8 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s-1. ^ EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water. ^ 1 ex