RU2003116972A - METHOD FOR PRODUCING COTTAGE OF STERILIZED CANNED - Google Patents

METHOD FOR PRODUCING COTTAGE OF STERILIZED CANNED

Info

Publication number
RU2003116972A
RU2003116972A RU2003116972/13A RU2003116972A RU2003116972A RU 2003116972 A RU2003116972 A RU 2003116972A RU 2003116972/13 A RU2003116972/13 A RU 2003116972/13A RU 2003116972 A RU2003116972 A RU 2003116972A RU 2003116972 A RU2003116972 A RU 2003116972A
Authority
RU
Russia
Prior art keywords
sterilized canned
producing cottage
stirring
minutes
canned
Prior art date
Application number
RU2003116972/13A
Other languages
Russian (ru)
Other versions
RU2249972C2 (en
Inventor
Владимир Архипович Корсун
Павел Михайлович Духовный
Татьяна Владимировна Тутаева
Татьяна Владимировна Давиденко
Эммилия Николаевна Безбабичева
Original Assignee
Закрытое акционерное общество "Завод плавленых сыров "КАРАТ"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Завод плавленых сыров "КАРАТ" filed Critical Закрытое акционерное общество "Завод плавленых сыров "КАРАТ"
Priority to RU2003116972/13A priority Critical patent/RU2249972C2/en
Priority claimed from RU2003116972/13A external-priority patent/RU2249972C2/en
Publication of RU2003116972A publication Critical patent/RU2003116972A/en
Application granted granted Critical
Publication of RU2249972C2 publication Critical patent/RU2249972C2/en

Links

Claims (1)

Способ получения творога стерилизованного консервированного, включающий смешивание творога, изготовленного из нормализованного или обезжиренного молока, со сметаной или сливочным маслом или сливками пластическими и пектином в количестве 0,3-0,5 мас.%, перемешивание, термическую обработку при температуре 78-82°С в течение 3-4 мин с перемешиванием, расфасовку, стерилизацию при 120-122°C с выдержкой в течение 6-10 мин, охлаждение.A method of obtaining sterilized canned curd, comprising mixing curd made from normalized or skim milk, with sour cream or butter or plastic cream and pectin in an amount of 0.3-0.5 wt.%, Stirring, heat treatment at a temperature of 78-82 ° C for 3-4 minutes with stirring, packaging, sterilization at 120-122 ° C with holding for 6-10 minutes, cooling.
RU2003116972/13A 2003-06-09 2003-06-09 Method for producing of canned sterilized curdle RU2249972C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003116972/13A RU2249972C2 (en) 2003-06-09 2003-06-09 Method for producing of canned sterilized curdle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003116972/13A RU2249972C2 (en) 2003-06-09 2003-06-09 Method for producing of canned sterilized curdle

Publications (2)

Publication Number Publication Date
RU2003116972A true RU2003116972A (en) 2004-12-10
RU2249972C2 RU2249972C2 (en) 2005-04-20

Family

ID=35634982

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003116972/13A RU2249972C2 (en) 2003-06-09 2003-06-09 Method for producing of canned sterilized curdle

Country Status (1)

Country Link
RU (1) RU2249972C2 (en)

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