RU2012129247A - METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES - Google Patents

METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES Download PDF

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Publication number
RU2012129247A
RU2012129247A RU2012129247/13A RU2012129247A RU2012129247A RU 2012129247 A RU2012129247 A RU 2012129247A RU 2012129247/13 A RU2012129247/13 A RU 2012129247/13A RU 2012129247 A RU2012129247 A RU 2012129247A RU 2012129247 A RU2012129247 A RU 2012129247A
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RU
Russia
Prior art keywords
cans
minutes
pears
water
temperatures
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Application number
RU2012129247/13A
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Russian (ru)
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RU2520032C2 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Мафият Магомедовна Рахманова
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Магомед Эминович Ахмедов
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Priority to RU2012129247/13A priority Critical patent/RU2520032C2/en
Publication of RU2012129247A publication Critical patent/RU2012129247A/en
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Publication of RU2520032C2 publication Critical patent/RU2520032C2/en

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Способ стерилизации компота из груш и айвы, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80 и 100°C, в течение соответственно 8, 8 и 35 мин одних банок и охлаждение других в тех же ваннах с водой температурами 80, и 60°C в течение 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°C в течение 12 мин.A method of sterilizing compote from pears and quinces, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and at the same time stepwise heating is carried out in bathtubs with water at temperatures of 60, 80 and 100 ° C for 8, 8 and 35 minutes, respectively some cans and cooling others in the same bathtubs with water at temperatures of 80, and 60 ° C for 8 and 8 minutes with continued cooling in another bath at a water temperature of 40 ° C for 12 minutes.

Claims (1)

Способ стерилизации компота из груш и айвы, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80 и 100°C, в течение соответственно 8, 8 и 35 мин одних банок и охлаждение других в тех же ваннах с водой температурами 80, и 60°C в течение 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°C в течение 12 мин. A method of sterilizing compote from pears and quinces, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and at the same time stepwise heating is carried out in bathtubs with water at temperatures of 60, 80 and 100 ° C for 8, 8 and 35 minutes, respectively some cans and cooling others in the same bathtubs with water at temperatures of 80, and 60 ° C for 8 and 8 minutes with continued cooling in another bath at a water temperature of 40 ° C for 12 minutes.
RU2012129247/13A 2012-07-10 2012-07-10 Pear and quince compote sterilisation method RU2520032C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012129247/13A RU2520032C2 (en) 2012-07-10 2012-07-10 Pear and quince compote sterilisation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012129247/13A RU2520032C2 (en) 2012-07-10 2012-07-10 Pear and quince compote sterilisation method

Publications (2)

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RU2012129247A true RU2012129247A (en) 2014-01-20
RU2520032C2 RU2520032C2 (en) 2014-06-20

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RU2012129247/13A RU2520032C2 (en) 2012-07-10 2012-07-10 Pear and quince compote sterilisation method

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT777975E (en) * 1995-12-07 2003-09-30 Nestle Sa VEGETABLE TREATMENT
RU2449606C2 (en) * 2010-03-25 2012-05-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Pear and quince compote preservation method
RU2452279C1 (en) * 2010-12-13 2012-06-10 Магомед Эминович Ахмедов Pear and quince compote production method

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RU2520032C2 (en) 2014-06-20

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