RU2012126947A - 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
RU2012126947A
RU2012126947A RU2012126947/13A RU2012126947A RU2012126947A RU 2012126947 A RU2012126947 A RU 2012126947A RU 2012126947/13 A RU2012126947/13 A RU 2012126947/13A RU 2012126947 A RU2012126947 A RU 2012126947A RU 2012126947 A RU2012126947 A RU 2012126947A
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RU
Russia
Prior art keywords
feijoa
cans
temperature
compot
producing
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Application number
RU2012126947/13A
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Russian (ru)
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RU2517891C2 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Мафият Магомедовна Рахманова
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Магомед Эминович Ахмедов
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Priority to RU2012126947/13A priority Critical patent/RU2517891C2/en
Publication of RU2012126947A publication Critical patent/RU2012126947A/en
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Publication of RU2517891C2 publication Critical patent/RU2517891C2/en

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Способ производства компота из инжира и фейхоа, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°С с последующей заменой воды на сироп температурой 95°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режимуA method for the production of compote from figs and feijoa, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up with self-exhausted lids and subjected to heat treatment without creating backpressure in open-type devices by mode

Claims (1)

Способ производства компота из инжира и фейхоа, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°С с последующей заменой воды на сироп температурой 95°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму 15 − ( 20 − 25 ) − 25 100 ∘ С .
Figure 00000001
 A method for the production of compote from figs and feijoa, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat treatment without creating backpressure in open-type devices by mode fifteen - ( twenty - 25 ) - 25 one hundred ∘ FROM .
Figure 00000001
RU2012126947/13A 2012-06-27 2012-06-27 Method for production of fig and feijoa compote RU2517891C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012126947/13A RU2517891C2 (en) 2012-06-27 2012-06-27 Method for production of fig and feijoa compote

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012126947/13A RU2517891C2 (en) 2012-06-27 2012-06-27 Method for production of fig and feijoa compote

Publications (2)

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RU2012126947A true RU2012126947A (en) 2014-01-10
RU2517891C2 RU2517891C2 (en) 2014-06-10

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1183905A (en) * 1996-11-29 1998-06-10 威海市儿童食品厂 Fig can and its preparation
RU2367301C1 (en) * 2008-06-16 2009-09-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for preservation of fig and pineapple guava compote
RU2398401C1 (en) * 2009-05-22 2010-09-10 Олег Иванович Квасенков Confiture production method

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RU2517891C2 (en) 2014-06-10

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