SWEET CHERRY COMPOTE PRESERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 60C hot water with subsequent replacement of the water with 85C syrup. One performs two-stage heating of the sweet cherry compote in 80 and 100C water for 8 and 25-35 minutes respectively. Then one performs cooling in an air flow at a rate of 4-5 m/s during 7 minutes with further continuation of cooling in an air flow at a rate of 7-8 m/s with alternate application of a 65-70C water film on the jar surface during 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.16 s-1. ^ EFFECT: method allows to reduce the treatment process duration, save heat energy and water and ensure continuous heat sterilisation at the same time. ^ 1 ex