A method of sterilizing Stewed cherry with sorbitol

摘要

A method of sterilizing compote cherry with sorbitol, characterized in that after seaming banks set within a carrier providing the mechanical tightness cans are carried out simultaneously and stepwise heating in water baths with temperatures of 60, 80 and 100 ° C respectively for 5, 5 and 10-15 m some cans and cooling the other in the same baths with water temperatures of 80 and 60 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 40 ° C for 7 min, and during the heat treatment process banks rotated I was on the bottom of a cover with a frequency of 0.166 seconds.