RU2011132868A - METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince - Google Patents

Abstract

A method of preserving compote from pears and quinces, characterized in that the fruits after packaging in jars are heated for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C to jars, the duration of the steam supply and soaking cycles is 10 s and 10 c, respectively, during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 140 ° C, after which the cans are poured with syrup at a temperature of 95-97 ° C, sealed and sterilized in an autoclave according to the mode: from to leduyuschim continued cooling in an autoclave or other vessel on regime

Claims (1)

A method of preserving compote from pears and quinces, characterized in that the fruits after packaging in cans are heated for 80 s by cyclic supply of saturated water vapor at a temperature of 105-110 ° C in cans, the duration of the steam supply and soaking cycles is 10 s and 10 c, respectively, during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 140 ° C, after which the cans are poured with syrup at a temperature of 95-97 ° C, sealed and sterilized in an autoclave according to the regime: $$\frac{10-\mathrm{twenty}-\mathrm{fifteen}}{80-\mathrm{one\; hundred}-45}\cdot 118\mathrm{to}P\mathrm{but}$$

followed by continued cooling in another autoclave or tank according to the mode $$\frac{5}{40}.$$