RU2010111477A - METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince - Google Patents
METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince Download PDFInfo
- Publication number
- RU2010111477A RU2010111477A RU2010111477/13A RU2010111477A RU2010111477A RU 2010111477 A RU2010111477 A RU 2010111477A RU 2010111477/13 A RU2010111477/13 A RU 2010111477/13A RU 2010111477 A RU2010111477 A RU 2010111477A RU 2010111477 A RU2010111477 A RU 2010111477A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- water
- cans
- minutes
- followed
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ консервирования компота из груш и айвы, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°С с последующей заменой воды на сироп температурой 85°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают нагреву в воде температурой, равной 80°С, в течение 5 мин с последующим переносом в воду температурой 100°С на 15-20 мин, после чего охлаждают в потоке воздуха при его скорости 3-4 м/с в течение 5 мин с дальнейшим продолжением охлаждения в потоке атмосферного воздуха при его скорости 7-8 м/с с попеременным нанесением на поверхность банки водяной пленки температурой 65-70°С в течение 7 мин, при этом в течение всего процесса тепловой обработки банки вращают с донышка на крышку с частотой 0,1 с-1. A method of preserving compote from pears and quinces, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and subjected to heating in water at a temperature of 80 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 15-20 minutes, after which it is cooled in a stream of air at a speed of 3-4 m / s 5 min followed by further cooling air flow at a speed of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 7 minutes, while during the whole process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0 , 1 s-1.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010111477/13A RU2010111477A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010111477/13A RU2010111477A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Publications (1)
Publication Number | Publication Date |
---|---|
RU2010111477A true RU2010111477A (en) | 2011-09-27 |
Family
ID=44803749
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2010111477/13A RU2010111477A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2010111477A (en) |
-
2010
- 2010-03-25 RU RU2010111477/13A patent/RU2010111477A/en not_active Application Discontinuation
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2010117081A (en) | METHOD FOR CONSERVING COMPOTE FROM PLUM | |
RU2010113869A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM Tangerines | |
RU2010113872A (en) | METHOD FOR CONSERVING THE COMPOSITION FROM THE GOOSEBERRY | |
RU2009149634A (en) | METHOD FOR CANNING COMPUTER FROM CHERRY | |
RU2010111516A (en) | METHOD FOR CANNING COMPOTE FROM CHERRY | |
RU2010111474A (en) | METHOD FOR CANNING COMPUTER FROM CHERRY | |
RU2010113857A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM Tangerines | |
RU2010114205A (en) | METHOD FOR CONSERVING COMPOTE FROM GRAPES | |
RU2010114188A (en) | METHOD FOR CONSERVING THE BLACKBERRY COMPOTE | |
RU2010114203A (en) | METHOD FOR CONSERVING THE COMPOSITION FROM THE GOOSEBERRY | |
RU2010111477A (en) | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince | |
RU2010117082A (en) | METHOD FOR CONSERVING COMPOTE FROM PLUM | |
RU2010111537A (en) | METHOD FOR CANNING COMPUTER FROM CHERRY | |
RU2010111513A (en) | METHOD FOR CANNING COMPOTE FROM CHERRY | |
RU2010114191A (en) | METHOD FOR CONSERVING THE BLACKBERRY COMPOTE | |
RU2010114184A (en) | METHOD FOR CONSERVING COMPOTE FROM FIGS AND FEIHOA | |
RU2010114207A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM Tangerines | |
RU2010111530A (en) | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince | |
RU2010111518A (en) | METHOD FOR CANNING COMPOTE FROM CHERRY | |
RU2010111529A (en) | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince | |
RU2010113863A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT | |
RU2010114201A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM Tangerines | |
RU2010111515A (en) | METHOD FOR CANNING COMPOTE FROM CHERRY | |
RU2010111510A (en) | METHOD FOR CANNING COMPOTE FROM CHERRY | |
RU2010114186A (en) | METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA94 | Acknowledgement of application withdrawn (non-payment of fees) |
Effective date: 20120514 |