RU2010119430A

RU2010119430A - METHOD FOR CONSERVATION OF COMPOTE FROM TKEMALI, Cherry plum, MIRABELA AND KIZIL

Info

Publication number: RU2010119430A
Application number: RU2010119430/13A
Authority: RU
Inventors: Тагир Абдурашидович Исмаилов (RU); Тагир Абдурашидович Исмаилов; Магомед Эминович Ахмедов (RU); Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова (RU); Амият Фейзудиновна Демирова; Мафият Магомедовна Рахманова (RU); Мафият Магомедовна Рахманова
Priority date: 2010-05-14
Filing date: 2010-05-14
Publication date: 2011-11-27
Also published as: RU2449622C2

Abstract

Способ консервирования компота из ткемали, алычи, мирабели и кизила, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°C с последующей заменой воды на сироп температурой 85°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергают нагреву в воде температурой равной 80°C в течение 8 мин с последующим переносом в воду температурой 100°C на 10-15 минут, после чего охлаждают в потоке атмосферного воздуха при его скорости 5-6 м/с в течение 8 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°C в течение 8 минут, при этом в процессе тепловой обработки банки вращают с донышка на крышку с частотой 0,166 с-1. A method of preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after filling in 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, set in a carrier that provides mechanical tightness of the cans and is heated in water at a temperature of 80 ° C for 8 minutes, followed by transfer to water at a temperature of 100 ° C for 10-15 minutes, and then cooled in a stream of atmospheric air at a speed of 5-6 m / s for 8 mi with continued cooling in the stream of atmospheric air at its speed of 7-8 m / s with the application of a water film with a temperature of 65-70 ° C for 8 minutes on the surface of the can, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.166 s -one.

Claims

A method of preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after filling in 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, set in a carrier that provides mechanical tightness of the cans and is heated in water at a temperature of 80 ° C for 8 minutes, followed by transfer to water at a temperature of 100 ° C for 10-15 minutes, after which it is cooled in a stream of atmospheric air at a speed of 5-6 m / s for 8 mi with continued cooling in air flow at its speed of 7-8 m / s with applying to the surface a water film banks temperature 65-70 ° C for 8 minutes, with a heat treatment process of banks is rotated with the bottom cover at a frequency of 0.166 with ^-1 .