PRODUCTION METHOD OF CHERRY COMPOTE

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food-canning industry. Method involves preheating fruit in jars with 60C hot water. Then the water is replaced with 85C hot syrup. Cherry compote undergoes two-stage heating in 75C hot water for 5 min and in 85C hot water for 35-40 min. Jars are cooled down in the air flow for 20 minutes at speed 7-8 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.166 s-1. ^ EFFECT: invention enables to improve quality of the finished products and shorten process duration with simultaneous saving of thermal energy and water. ^ 1 ex