APRICOTS COMPOTE PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: method for production of apricot compote in jar SKO 1-82-1000 involves fruits pouring with 80°C hot water during 2-3 minutes, with subsequent replacement of water with 95°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 6, 6 and 10 minutes, respectively, with subsequent cooling in the second and the first baths with 100°C and 80°C water during 6 and 6 minutes, respectively, and continuation of cooling in the fourth and the fifth baths with 60°C and 40°C water during 6 and 6 minutes, respectively; during the heat treatment process the jar is subjected to interrupted 2-3-minutes' rotation from upside down with a frequency equal to 0.166 s^-1 with a 2-3 minutes' interval.;EFFECT: method ensures saving of heat energy and water, the process duration reduction and the ready product quality enhancement.