RU2012127034A - METHOD FOR PRODUCING COMPOTE FROM Cherry-plum - Google Patents

METHOD FOR PRODUCING COMPOTE FROM Cherry-plum Download PDF

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Publication number
RU2012127034A
RU2012127034A RU2012127034/13A RU2012127034A RU2012127034A RU 2012127034 A RU2012127034 A RU 2012127034A RU 2012127034/13 A RU2012127034/13 A RU 2012127034/13A RU 2012127034 A RU2012127034 A RU 2012127034A RU 2012127034 A RU2012127034 A RU 2012127034A
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RU
Russia
Prior art keywords
cans
temperature
plum
cherry
compote
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RU2012127034/13A
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Russian (ru)
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RU2517886C2 (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 RU2012127034/13A priority Critical patent/RU2517886C2/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 алычи, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°С, с последующей заменой воды на сироп температурой 85°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 cherry plum, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode :.

Claims (1)

Способ производства компота из алычи, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°С, с последующей заменой воды на сироп температурой 85°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 10 − (15 − 20) − 20 85 ∘ С
Figure 00000001
 . A method for the production of compote from cherry plum, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode: 10 - (fifteen - twenty) - twenty 85 ∘ FROM
Figure 00000001
 .
RU2012127034/13A 2012-06-27 2012-06-27 Cherry plum compote production method RU2517886C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012127034/13A RU2517886C2 (en) 2012-06-27 2012-06-27 Cherry plum compote production method

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Application Number Priority Date Filing Date Title
RU2012127034/13A RU2517886C2 (en) 2012-06-27 2012-06-27 Cherry plum compote production method

Publications (2)

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RU2012127034A true RU2012127034A (en) 2014-01-10
RU2517886C2 RU2517886C2 (en) 2014-06-10

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Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1254513A (en) * 1999-10-26 2000-05-31 烟台飞轮企业集团有限公司 Method for treating hardened cherry with bleaching agent for making canned cherry
RU2381700C1 (en) * 2008-08-27 2010-02-20 Государственное учреждение Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Российской академии сельскохозяйственных наук Method for cherry-plum compote manufacturing
RU2410976C1 (en) * 2009-11-10 2011-02-10 Олег Иванович Квасенков Method for production of cherry plum compote
RU2450558C1 (en) * 2010-11-25 2012-05-20 Магомед Эминович Ахмедов Tkemali, cherry plum, mirabelle and cornel compote production method

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