A NEW METHOD OF PRODUCING SWEET CHERRY COMPOTE FOR BABY FOOD
The article evaluates the traditional technology for the production of canned cherry compote in terms of its impact on the quality and marketability of finished products. A new method for the production of cherry compote is proposed, the technical result of which is achieved due to the fact that the jars after laying the fruits are placed in a chamber in which the fruits in the jars are heated for 72 seconds by cyclically supplying saturated water vapor to the jars with increasing temperature, the duration of the supply cycles steam and its exposure is 6 s and 6 s, respectively, and the steam temperature is from 100 ° C, with each cycle it increases by 10 ° C, and at the same time in each cycle of steam supply, the outer surface of the cans is blown with air, the temperature of which is from 120 ° C with each cycle increases by 10°C. After pulsed treatment with saturated steam, syrup is poured into the jars at a temperature of 98-100°C, sealed, placed in an autoclave basket with mechanical sealing of glass jars and sterilized in an autoclave according to the regime. An improved technology for the production of cherry compote for baby food in a glass jar 1-58-200 has been developed.