| 摘要 |
A process and system for producing and aseptically storing apple sauce. The apples are washed, peeled and cored, soaked in a weak salt solution, comminuted, heated to 190 DEG F.-220 DEG F., deaerated, sterilized by heating to about 215 DEG F. for 25 seconds or an equivalent temperature-time period, cooled to below about 100 DEG F., and then stored in a bulk storage tank under aseptic conditions at ambient temperature. The storage can be for protracted periods without deterioration of the apple sauce. After storage, the apple sauce has a superior flavor.
|
