RU2012125590A

RU2012125590A - METHOD FOR PRODUCING COMPOSITION FROM Gooseberry

Info

Publication number: RU2012125590A
Application number: RU2012125590/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Мафият Магомедовна Рахманова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-06-19
Filing date: 2012-06-19
Publication date: 2013-12-27
Also published as: RU2508013C1

Abstract

Способ производства компота из крыжовника, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°C, после чего воду заменяют сиропом с температурой 95°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 75, 95 и 100°C, в течение соответственно 5, 5 и 10 мин одних банок и охлаждение других в тех же ваннах с водой температурами 95 и 75°C в течение 5 и 5 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 6 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,13 с.A method for the production of gooseberry compote, characterized in that the fruits, after preliminary preparation and packaging, are poured into jars for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans and simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C, for 5, 5 and 10 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75 ° C currents e 5 and 5 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 minutes and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.13 s.

Claims

A method for the production of gooseberry compote, characterized in that the fruits, after preliminary preparation and packaging, are poured into jars for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans and simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C, for 5, 5 and 10 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75 ° C currents e 5 and 5 min with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.13 s ^{- 1} .