PLUM COMPOTE PRESERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. After packaging into jars the fruits are poured with 60C hot water for 2-3 min which is then replaced with 85C hot syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and heated in 80C hot water for 5 min with subsequent transfer into 90C water for 8 minutes and into 100C water for 30 minutes. Then one performs the jars cooling in an air flow at a rate of 5-6 m/s during 10 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 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.33 s-1. ^ EFFECT: invention allows to reduce thermal treatment duration and decrease treatment non-uniformity. ^ 1 ex