RU2010151301A - METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES - Google Patents
METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES Download PDFInfo
- Publication number
- RU2010151301A RU2010151301A RU2010151301/13A RU2010151301A RU2010151301A RU 2010151301 A RU2010151301 A RU 2010151301A RU 2010151301/13 A RU2010151301/13 A RU 2010151301/13A RU 2010151301 A RU2010151301 A RU 2010151301A RU 2010151301 A RU2010151301 A RU 2010151301A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- minutes
- water
- pears
- cans
- Prior art date
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- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Способ производства компота из груш и айвы, характеризующийся тем, что плоды после расфасовки в банки заливают на 2-3 мин водой температурой 85°C, повторно заливают на 2-3 мин водой температурой 98°C, после чего заменяют воду сиропом температурой 98°C, банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность и осуществляют нагрев компота в потоке нагретого воздуха температурой 120°C и скоростью 8,5 м/с в течение 10 мин, при этом банку вращают с донышка на крышку с частотой 0,16 с-1, с последующей выдержкой в камере при температуре 105°C в течение 25-30 мин, при этом банка находится в статическом состоянии, с последующим охлаждением в потоке воздуха температурой 25-28°C и скоростью 7-8 м/с в течение 18 мин, при этом банку вращают с донышка на крышку с частотой 0,16 с-1. A method of producing stewed fruit from pears and quinces, characterized in that the fruits after filling in cans are poured for 2-3 minutes with water at a temperature of 85 ° C, refilled for 2-3 minutes with water at a temperature of 98 ° C, after which the water is replaced with syrup at a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness and the compote is heated in a heated air stream at a temperature of 120 ° C and a speed of 8.5 m / s for 10 min, while the can is rotated from the bottom to the lid with a frequency of 0.16 s-1, followed by exposure in the chamber at a temperature round 105 ° C for 25-30 minutes, while the can is in a static state, followed by cooling in a stream of air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes, while the can is rotated from the bottom on the lid with a frequency of 0.16 s-1.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010151301/13A RU2463904C2 (en) | 2010-12-13 | 2010-12-13 | Pear and quince compote production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2010151301/13A RU2463904C2 (en) | 2010-12-13 | 2010-12-13 | Pear and quince compote production method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2010151301A true RU2010151301A (en) | 2012-06-20 |
RU2463904C2 RU2463904C2 (en) | 2012-10-20 |
Family
ID=46680740
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2010151301/13A RU2463904C2 (en) | 2010-12-13 | 2010-12-13 | Pear and quince compote production method |
Country Status (1)
Country | Link |
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RU (1) | RU2463904C2 (en) |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2339273C1 (en) * | 2007-05-16 | 2008-11-27 | Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) | Sterilisation method for stewed apples in cans sko 1-82-350 |
RU2371044C1 (en) * | 2008-06-16 | 2009-10-27 | Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) | Apple compote conservation method |
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2010
- 2010-12-13 RU RU2010151301/13A patent/RU2463904C2/en active
Also Published As
Publication number | Publication date |
---|---|
RU2463904C2 (en) | 2012-10-20 |
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