METHOD OF WILD CHERRY COMPOTE STERILISATION

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to canning industry, namely to sterilising compotes in jars. The method involves sealing of the jars with wild cherry compote, their placing in the carrier and heating in water 80 and 100C hot for 10 and 20 minutes respectively. Afterwards the jars are cooled in the atmospheric air flow with the speed of 5-6 m/s for 15 minutes and cooled further with alternating coating of the jar surface with water film for 5 minutes; during the heat treatment the jars are turned from bottom to top with the frequency of 0.33 s-1. ^ EFFECT: method provides for the improvement of the end product quality, reduction of the processing time and saving of heat energy and water.