RU2012126964A - METHOD FOR PRODUCING COMPOTE FROM GRAPES - Google Patents

METHOD FOR PRODUCING COMPOTE FROM GRAPES Download PDF

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Publication number
RU2012126964A
RU2012126964A RU2012126964/13A RU2012126964A RU2012126964A RU 2012126964 A RU2012126964 A RU 2012126964A RU 2012126964/13 A RU2012126964/13 A RU 2012126964/13A RU 2012126964 A RU2012126964 A RU 2012126964A RU 2012126964 A RU2012126964 A RU 2012126964A
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RU
Russia
Prior art keywords
grapes
temperature
producing compote
water
lids
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RU2012126964/13A
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Russian (ru)
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RU2517895C2 (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 RU2012126964/13A priority Critical patent/RU2517895C2/en
Publication of RU2012126964A publication Critical patent/RU2012126964A/en
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  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Способ производства компота из винограда, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 40°С, с последующей заменой воды на сироп температурой 60°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:A method of producing compote from grapes, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 40 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 60 ° C, then the banks are rolled up with self-extracting lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode:

Claims (1)

Способ производства компота из винограда, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 40°С, с последующей заменой воды на сироп температурой 60°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 10 − ( 10 − 12 ) − 20 100 ° C .
Figure 00000001
 A method of producing compote from grapes, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 40 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 60 ° C, then the banks are rolled up with self-extracting lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode: 10 - ( 10 - 12 ) - twenty one hundred ° C .
Figure 00000001
RU2012126964/13A 2012-06-27 2012-06-27 Method for production of grape compote RU2517895C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012126964/13A RU2517895C2 (en) 2012-06-27 2012-06-27 Method for production of grape compote

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Application Number Priority Date Filing Date Title
RU2012126964/13A RU2517895C2 (en) 2012-06-27 2012-06-27 Method for production of grape compote

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RU2012126964A true RU2012126964A (en) 2014-01-10
RU2517895C2 RU2517895C2 (en) 2014-06-10

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2010108588A (en) * 2010-03-09 2011-09-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR STERILIZING CHERRY COMPOTE
RU2449617C2 (en) * 2010-04-09 2012-05-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Grape compote preservation method

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RU2517895C2 (en) 2014-06-10

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