RU2012129147A - METHOD FOR PRODUCING COMPOTE FROM APPLES - Google Patents

METHOD FOR PRODUCING COMPOTE FROM APPLES Download PDF

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Publication number
RU2012129147A
RU2012129147A RU2012129147/13A RU2012129147A RU2012129147A RU 2012129147 A RU2012129147 A RU 2012129147A RU 2012129147/13 A RU2012129147/13 A RU 2012129147/13A RU 2012129147 A RU2012129147 A RU 2012129147A RU 2012129147 A RU2012129147 A RU 2012129147A
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RU
Russia
Prior art keywords
cans
temperature
apples
water
fruits
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RU2012129147/13A
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Russian (ru)
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RU2517883C2 (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 RU2012129147/13A priority Critical patent/RU2517883C2/en
Publication of RU2012129147A publication Critical patent/RU2012129147A/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 яблок, 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 apple compote, 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-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode:

Claims (1)

Способ производства компота из яблок, 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 apple compote, 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-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode: twenty - fifty - thirty one hundred ∘ FROM .
Figure 00000001
RU2012129147/13A 2012-07-10 2012-07-10 Apple compote production method RU2517883C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012129147/13A RU2517883C2 (en) 2012-07-10 2012-07-10 Apple compote production method

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Application Number Priority Date Filing Date Title
RU2012129147/13A RU2517883C2 (en) 2012-07-10 2012-07-10 Apple compote production method

Publications (2)

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RU2012129147A true RU2012129147A (en) 2014-01-20
RU2517883C2 RU2517883C2 (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
SU93164A1 (en) * 1950-12-20 1951-11-30 Ш.Л. Позин The method of preparation of canned Antonov block
RU2318389C2 (en) * 2005-11-22 2008-03-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for canning of apple compote
RU2416298C1 (en) * 2009-12-03 2011-04-20 Олег Иванович Квасенков Production method of apple compote
CN102090553A (en) * 2009-12-14 2011-06-15 陈绳良 Processing technology for apple jam

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RU2517883C2 (en) 2014-06-10

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