RU2012126973A - METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES - Google Patents

METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES Download PDF

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RU2012126973A
RU2012126973A RU2012126973/13A RU2012126973A RU2012126973A RU 2012126973 A RU2012126973 A RU 2012126973A RU 2012126973/13 A RU2012126973/13 A RU 2012126973/13A RU 2012126973 A RU2012126973 A RU 2012126973A RU 2012126973 A RU2012126973 A RU 2012126973A
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Russia
Prior art keywords
pears
temperature
quives
compote
water
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RU2012126973/13A
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Russian (ru)
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RU2517932C2 (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 RU2012126973/13A priority Critical patent/RU2517932C2/en
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  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Способ производства компота из груш и айвы, 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:A method for the production of compote from pears and quinces, characterized in that after filling in jars, 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 banks are rolled up with self-extinguishing lids and subjected to heat processing without creating backpressure in open-type apparatuses according to the mode:

Claims (1)

Способ производства компота из груш и айвы, 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 − ( 35 − 45 ) − 20 100 ∘ C
Figure 00000001
 A method for the production of compote from pears and quinces, characterized in that after filling in jars, 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 banks are rolled up with self-extinguishing lids and subjected to heat processing without creating backpressure in open-type apparatuses according to the mode: fifteen - ( 35 - 45 ) - twenty one hundred ∘ C
Figure 00000001
RU2012126973/13A 2012-06-27 2012-06-27 Pear and quince compote production method RU2517932C2 (en)

Priority Applications (1)

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RU2012126973/13A RU2517932C2 (en) 2012-06-27 2012-06-27 Pear and quince compote production method

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RU2012126973/13A RU2517932C2 (en) 2012-06-27 2012-06-27 Pear and quince compote production method

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RU2012126973A true RU2012126973A (en) 2014-01-10
RU2517932C2 RU2517932C2 (en) 2014-06-10

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731324B (en) * 2009-12-29 2012-11-07 河北科技师范学院 Preparation method of special flavor pear can
RU2453239C1 (en) * 2011-07-11 2012-06-20 Магомед Эминович Ахмедов Pear and quince compote production method

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