RU2011153417A - METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES - Google Patents
METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES Download PDFInfo
- Publication number
- RU2011153417A RU2011153417A RU2011153417/13A RU2011153417A RU2011153417A RU 2011153417 A RU2011153417 A RU 2011153417A RU 2011153417/13 A RU2011153417/13 A RU 2011153417/13A RU 2011153417 A RU2011153417 A RU 2011153417A RU 2011153417 A RU2011153417 A RU 2011153417A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- minutes
- pears
- water
- compote
- Prior art date
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ производства компота из груш и айвы, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 3 мин горячей водой температурой 85°С, после чего воду заменяют сиропом температурой 98°С, далее банки закатывают, устанавливают в носитель, обеспечивающий герметичность, осуществляют нагрев компота в потоке нагретого воздуха температурой 130°С и скоростью 3,5 м/с в течение 16 мин, при этом банку вращают с донышка на крышку с частотой 0,16 с, с последующей выдержкой в воде при температуре 100°С в течение 25-30 мин, при этом банка находится в статическом состоянии, с последующим охлаждением в потоке воздуха температурой 25-28°С и скоростью 7-8 м/с в течение 18 мин, при этом банку вращают с донышка на крышку с частотой 0,16 с.A method of producing compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in cans, are poured for 85 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 98 ° C, then the cans are rolled up, installed in a carrier that provides tightness, the compote is heated in a stream of heated air with a temperature of 130 ° C and a speed of 3.5 m / s for 16 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.16 s, followed by exposure to water at a temperature of 100 ° C for 25-30 m in, 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 to the lid with a frequency of 0.16 s.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2011153417/13A RU2011153417A (en) | 2011-12-26 | 2011-12-26 | METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2011153417/13A RU2011153417A (en) | 2011-12-26 | 2011-12-26 | METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES |
Publications (1)
Publication Number | Publication Date |
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RU2011153417A true RU2011153417A (en) | 2013-07-10 |
Family
ID=48787249
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2011153417/13A RU2011153417A (en) | 2011-12-26 | 2011-12-26 | METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES |
Country Status (1)
Country | Link |
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RU (1) | RU2011153417A (en) |
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2011
- 2011-12-26 RU RU2011153417/13A patent/RU2011153417A/en unknown
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