TANGERINE COMPOTE PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to preservation industry, in particular, to methods for production of tangerine compote in jar SKO 1-82-500. Fruits undergo pouring with 85°C hot water during 2-3 minutes, with subsequent replacement of the water with 85°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 130°C air flow at a rate of -2-3 m/s during 8 minutes and showered with 100°C water during 10 minutes. Then one performs subsequent stage cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.;EFFECT: method allows to reduce boiled fruits quantity, prevent thermal breakage of jars as well as ensures the ready product quality enhancement due to duration reduction and heat treatment uniformity.;1 ex