RU2012125605A - METHOD FOR PRODUCING COMPOT FROM FIGS AND FEIJOA - Google Patents

METHOD FOR PRODUCING COMPOT FROM FIGS AND FEIJOA Download PDF

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Publication number
RU2012125605A
RU2012125605A RU2012125605/13A RU2012125605A RU2012125605A RU 2012125605 A RU2012125605 A RU 2012125605A RU 2012125605/13 A RU2012125605/13 A RU 2012125605/13A RU 2012125605 A RU2012125605 A RU 2012125605A RU 2012125605 A RU2012125605 A RU 2012125605A
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RU
Russia
Prior art keywords
minutes
water
temperature
temperatures
feijoa
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RU2012125605/13A
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Russian (ru)
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RU2520691C2 (en
Inventor
Амият Фейзудиновна Демирова
Магомед Эминович Ахмедов
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Магомед Эминович Ахмедов
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Priority to RU2012125605/13A priority Critical patent/RU2520691C2/en
Publication of RU2012125605A publication Critical patent/RU2012125605A/en
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  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Способ производства компота из инжира и фейхоа, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°С, после чего воду заменяют сиропом с температурой 95°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергаются одновременному ступенчатому нагреву консервов в ваннах с водой температурами 75, 95 и 100°С, в течение соответственно 6, 6 и 20-25 мин и охлаждение других в тех же ваннах с водой температурами 95, и 75°С в течение 6 и 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°С и скоростью 5-6 м/с в течение 8 мин.A method for the production of compote from figs and feijoa, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured 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 banks are rolled up, set into a carrier providing mechanical tightness of the cans and are subjected to simultaneous stepwise heating of canned food in baths with water at temperatures of 75, 95 and 100 ° C for 6, 6 and 20-25 minutes, respectively, and cooling of others in the same baths with water at temperatures of 95, and 7 5 ° C for 6 and 6 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes

Claims (1)

Способ производства компота из инжира и фейхоа, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°С, после чего воду заменяют сиропом с температурой 95°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергаются одновременному ступенчатому нагреву консервов в ваннах с водой температурами 75, 95 и 100°С, в течение соответственно 6, 6 и 20-25 мин и охлаждение других в тех же ваннах с водой температурами 95, и 75°С в течение 6 и 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°С и скоростью 5-6 м/с в течение 8 мин. A method for the production of compote from figs and feijoa, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured 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 banks are rolled up, set into a carrier providing mechanical tightness of the cans and are subjected to simultaneous stepwise heating of canned food in baths with water at temperatures of 75, 95 and 100 ° C for 6, 6 and 20-25 minutes, respectively, and cooling of others in the same baths with water at temperatures of 95, and 7 5 ° C for 6 and 6 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes
RU2012125605/13A 2012-06-19 2012-06-19 Method for production of fig and feijoa compote RU2520691C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012125605/13A RU2520691C2 (en) 2012-06-19 2012-06-19 Method for production of fig and feijoa compote

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012125605/13A RU2520691C2 (en) 2012-06-19 2012-06-19 Method for production of fig and feijoa compote

Publications (2)

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RU2012125605A true RU2012125605A (en) 2013-12-27
RU2520691C2 RU2520691C2 (en) 2014-06-27

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RU2012125605/13A RU2520691C2 (en) 2012-06-19 2012-06-19 Method for production of fig and feijoa compote

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2371033C1 (en) * 2008-06-16 2009-10-27 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for preservation of fig and pineapple guava compote
RU2399283C1 (en) * 2009-05-22 2010-09-20 Олег Иванович Квасенков Method of jam (preserves) production

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RU2520691C2 (en) 2014-06-27

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