METHOD FOR PRODUCING COMPOT FROM FIGS AND FEIJOA

摘要

A method for the production of compote from figs and feijoa, characterized in that after filling in the cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, re-filled for 2-3 minutes with hot water at a temperature of 95 ° C, followed by replacing the water with syrup at a temperature 98 ° C, then the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime:, where 5 is the duration of the water heating period from 90 to 100 ° C, min; 15-20 - the duration of the sterilization period at 100 ° C, min; 20 - the duration of the water cooling period from 100 to 40 ° C, min.