RU2011121110A - METHOD FOR CONSERVING COMPOTE FROM GRAPES - Google Patents
METHOD FOR CONSERVING COMPOTE FROM GRAPES Download PDFInfo
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- RU2011121110A RU2011121110A RU2011121110/13A RU2011121110A RU2011121110A RU 2011121110 A RU2011121110 A RU 2011121110A RU 2011121110/13 A RU2011121110/13 A RU 2011121110/13A RU 2011121110 A RU2011121110 A RU 2011121110A RU 2011121110 A RU2011121110 A RU 2011121110A
- Authority
- RU
- Russia
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- cans
- temperature
- heated
- water
- grapes
- Prior art date
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ консервирования компота из винограда, характеризующийся тем, что ягоды после расфасовки в банки подвергают нагреву в течение 60 с посредством циклической подачи насыщенного водяного пара температурой 100°С в банки, продолжительность циклов подачи пара и его выдержки составляет 5 с и 5 с соответственно, при этом в течение всего процесса подачи пара наружную поверхность банок обдувают воздухом, нагретым до температуры 130-140°С и скоростью 3-4 м/с, после чего банки заливают сиропом с температурой 60-65°С, герметизируют, устанавливают в носитель, обеспечивающий герметичность, далее осуществляют нагрев банок последовательно ступенчатым душеванием водой температурой равной 70°С в течение 6 мин, 85°С в течение 6 мин и 100°С в течение 15 мин с последующим охлаждением орошением водой температурой 80°С в течение 6 мин, 60°С в течение 6 мин и 40°С в течение 6 мин, при этом банка в течение всего процесса тепловой обработки вращается с донышка на крышку с частотой 0,166 с.A method of preserving compote from grapes, characterized in that the berries after packaging in cans are heated for 60 s by cyclic supply of saturated water vapor at a temperature of 100 ° C in cans, the duration of the steam supply and aging cycles is 5 s and 5 s, respectively, at during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 130-140 ° C and a speed of 3-4 m / s, after which the cans are poured with syrup at a temperature of 60-65 ° C, sealed, installed in To ensure tightness, the cans are then heated sequentially by stepwise scrubbing with water at a temperature of 70 ° C for 6 min, 85 ° C for 6 min and 100 ° C for 15 min, followed by cooling with irrigation with water at a temperature of 80 ° C for 6 min, 60 ° С for 6 min and 40 ° С for 6 min, while the can rotates from the bottom to the lid during the entire heat treatment process with a frequency of 0.166 s.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2011121110/13A RU2011121110A (en) | 2011-05-25 | 2011-05-25 | METHOD FOR CONSERVING COMPOTE FROM GRAPES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2011121110/13A RU2011121110A (en) | 2011-05-25 | 2011-05-25 | METHOD FOR CONSERVING COMPOTE FROM GRAPES |
Publications (1)
Publication Number | Publication Date |
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RU2011121110A true RU2011121110A (en) | 2012-11-27 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2011121110/13A RU2011121110A (en) | 2011-05-25 | 2011-05-25 | METHOD FOR CONSERVING COMPOTE FROM GRAPES |
Country Status (1)
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RU (1) | RU2011121110A (en) |
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2011
- 2011-05-25 RU RU2011121110/13A patent/RU2011121110A/en unknown
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