RU2012126975A - METHOD FOR PRODUCING COMPOTE OF PEACH WITH PITS - Google Patents

METHOD FOR PRODUCING COMPOTE OF PEACH WITH PITS Download PDF

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Publication number
RU2012126975A
RU2012126975A RU2012126975/13A RU2012126975A RU2012126975A RU 2012126975 A RU2012126975 A RU 2012126975A RU 2012126975/13 A RU2012126975/13 A RU 2012126975/13A RU 2012126975 A RU2012126975 A RU 2012126975A RU 2012126975 A RU2012126975 A RU 2012126975A
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Russia
Prior art keywords
pits
cans
temperature
peach
water
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RU2012126975/13A
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Russian (ru)
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RU2517736C2 (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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  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Способ производства компота из персиков с косточками, 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 peach compote with pits, 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 apparatuses by mode.

Claims (1)

Способ производства компота из персиков с косточками, 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 10 − ( 10 − 25 ) − 20 100 ∘ C
Figure 00000001
 . A method for the production of peach compote with pits, 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 10 - ( 10 - 25 ) - twenty one hundred ∘ C
Figure 00000001
 .
RU2012126975/13A 2012-06-27 2012-06-27 Method for production of peach compote with kernels RU2517736C2 (en)

Priority Applications (1)

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RU2012126975/13A RU2517736C2 (en) 2012-06-27 2012-06-27 Method for production of peach compote with kernels

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RU2012126975/13A RU2517736C2 (en) 2012-06-27 2012-06-27 Method for production of peach compote with kernels

Publications (2)

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RU2012126975A true RU2012126975A (en) 2014-01-10
RU2517736C2 RU2517736C2 (en) 2014-05-27

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2365288C1 (en) * 2008-08-20 2009-08-27 Олег Иванович Квасенков Tinned peach compote production method
RU2389411C1 (en) * 2008-12-29 2010-05-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for sterilising peach compote (with kernels)

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