RU2010113863A - METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT - Google Patents
METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT Download PDFInfo
- Publication number
- RU2010113863A RU2010113863A RU2010113863/13A RU2010113863A RU2010113863A RU 2010113863 A RU2010113863 A RU 2010113863A RU 2010113863/13 A RU2010113863/13 A RU 2010113863/13A RU 2010113863 A RU2010113863 A RU 2010113863A RU 2010113863 A RU2010113863 A RU 2010113863A
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- RU
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- temperature
- water
- minutes
- cans
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ консервирования компота из черной смородины, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 80°С с последующей заменой воды на сироп температурой 95°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергают нагреву в воде температурой равной 80°С в течение 3 мин с последующим переносом в воду температурой 90°С на 20 мин, после чего охлаждают в потоке атмосферного воздуха при его скорости 4-5 м/с в течение 5 мин с продолжением охлаждения в потоке атмосферного воздуха при его скорости 7-8 м/с с нанесением на поверхность банки водяной пленки температурой 65-70°С в течение 7 мин, при этом в процессе тепловой обработки банки вращают с донышка на крышку с частотой 0,133 с-1. A method of preserving blackcurrant compote, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 80 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness cans and is heated in water at a temperature of 80 ° C for 3 minutes, followed by transfer to water at a temperature of 90 ° C for 20 minutes, after which it is cooled in a stream of atmospheric air at a speed of 4-5 m / s for 5 minutes with continued about deposition in the stream of atmospheric air at its speed of 7-8 m / s with the application of a water film on the surface of the can with a temperature of 65-70 ° C for 7 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.133 s-1 .
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010113863/13A RU2010113863A (en) | 2010-04-08 | 2010-04-08 | METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010113863/13A RU2010113863A (en) | 2010-04-08 | 2010-04-08 | METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT |
Publications (1)
Publication Number | Publication Date |
---|---|
RU2010113863A true RU2010113863A (en) | 2011-10-20 |
Family
ID=44998705
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2010113863/13A RU2010113863A (en) | 2010-04-08 | 2010-04-08 | METHOD FOR CONSERVATION OF COMPOTE FROM BLACK CURRANT |
Country Status (1)
Country | Link |
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RU (1) | RU2010113863A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2616369C2 (en) * | 2012-07-10 | 2017-04-14 | Магомед Эминович Ахмедов | Method for producing blackcurrant compote |
-
2010
- 2010-04-08 RU RU2010113863/13A patent/RU2010113863A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2616369C2 (en) * | 2012-07-10 | 2017-04-14 | Магомед Эминович Ахмедов | Method for producing blackcurrant compote |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA94 | Acknowledgement of application withdrawn (non-payment of fees) |
Effective date: 20120514 |