RU2012126974A - METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES - Google Patents

METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES Download PDF

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Publication number
RU2012126974A
RU2012126974A RU2012126974/13A RU2012126974A RU2012126974A RU 2012126974 A RU2012126974 A RU 2012126974A RU 2012126974/13 A RU2012126974/13 A RU 2012126974/13A RU 2012126974 A RU2012126974 A RU 2012126974A RU 2012126974 A RU2012126974 A RU 2012126974A
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Russia
Prior art keywords
pears
cans
temperature
quives
water
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RU2012126974/13A
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Russian (ru)
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RU2576908C2 (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 RU2012126974/13A priority Critical patent/RU2576908C2/en
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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or 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°C, с последующей заменой воды на сироп температурой 95°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:.A method of producing stewed fruit from pears and quinces, characterized in that after filling in 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 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°C, с последующей заменой воды на сироп температурой 95°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 20 − 50 − 30 100 С ∘
Figure 00000001
 . A method of producing stewed fruit from pears and quinces, characterized in that after filling in 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 processing without creating backpressure in open-type apparatuses according to the mode: twenty - fifty - thirty one hundred FROM ∘
Figure 00000001
 .
RU2012126974/13A 2012-06-27 2012-06-27 Method for production of compote from pear and quince RU2576908C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012126974/13A RU2576908C2 (en) 2012-06-27 2012-06-27 Method for production of compote from pear and quince

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012126974/13A RU2576908C2 (en) 2012-06-27 2012-06-27 Method for production of compote from pear and quince

Publications (2)

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RU2012126974A true RU2012126974A (en) 2014-01-10
RU2576908C2 RU2576908C2 (en) 2016-03-10

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080160149A1 (en) * 2006-12-28 2008-07-03 Maurice Nasrallah Sterilization of Flowable Food Products
RU2353215C1 (en) * 2007-11-21 2009-04-27 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Pear and quince compote conservation method
RU2010108612A (en) * 2010-03-09 2011-09-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR STERILIZING CHERRY COMPOTE

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