A method of sterilizing Canned food '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 and the cans are carried out simultaneously in the heating step with water baths temperatures of 60, 80 and 100 ° C for 7 respectively, 7, and 20-30 min some other cans and cooling the same with water bath temperatures 80 and 60 ° C for 7 and 7 minutes with continued cooling in another water bath at 40 ° C for 8 min.