RU2012130283A - METHOD OF CANNED STERILIZATION "PUMPKIN PUREE WITH MANNA CIRCLE" - Google Patents

METHOD OF CANNED STERILIZATION "PUMPKIN PUREE WITH MANNA CIRCLE" Download PDF

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Publication number
RU2012130283A
RU2012130283A RU2012130283/13A RU2012130283A RU2012130283A RU 2012130283 A RU2012130283 A RU 2012130283A RU 2012130283/13 A RU2012130283/13 A RU 2012130283/13A RU 2012130283 A RU2012130283 A RU 2012130283A RU 2012130283 A RU2012130283 A RU 2012130283A
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RU
Russia
Prior art keywords
cans
water
temperatures
bathtubs
pumpkin puree
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Application number
RU2012130283/13A
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Russian (ru)
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RU2508027C1 (en
Inventor
Милена Магомедовна Ахмедова
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Мафият Магомедовна Рахманова
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Магомед Эминович Ахмедов
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Priority to RU2012130283/13A priority Critical patent/RU2508027C1/en
Publication of RU2012130283A publication Critical patent/RU2012130283A/en
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Способ стерилизации пюре из тыквы с манной крупой, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 80, 100°С и раствором хлористого кальция 120°С, в течение соответственно 5,5 и 25 мин одних банок и охлаждение других в тех же ваннах с водой температурами 100, и 80°С в течение 5 и 5 мин с продолжением охлаждения в другой ванне при температуре воды 60-40°С в течение 10 мин и при этом в течение всего процесса тепловой обработки банки вращаются с донышка на крышку с частотой 0,1 с.A method of sterilizing pumpkin puree with semolina, 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 80, 100 ° C and a solution of calcium chloride 120 ° C, for respectively 5.5 and 25 min of some cans and cooling of others in the same bathtubs with water at temperatures of 100, and 80 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 60-40 ° C for 10 min and at this throughout the process heat treatment with the bottom cans rotate on the lid at a frequency of 0.1 s.

Claims (1)

Способ стерилизации пюре из тыквы с манной крупой, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 80, 100°С и раствором хлористого кальция 120°С, в течение соответственно 5,5 и 25 мин одних банок и охлаждение других в тех же ваннах с водой температурами 100, и 80°С в течение 5 и 5 мин с продолжением охлаждения в другой ванне при температуре воды 60-40°С в течение 10 мин и при этом в течение всего процесса тепловой обработки банки вращаются с донышка на крышку с частотой 0,1 с-1. A method of sterilizing pumpkin puree with semolina, 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 80, 100 ° C and a solution of calcium chloride 120 ° C, for respectively 5.5 and 25 min of some cans and cooling of others in the same bathtubs with water at temperatures of 100, and 80 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 60-40 ° C for 10 min and at this throughout the process heat treatment with the bottom cans rotate on the lid at a frequency of 0.1 s -1.
RU2012130283/13A 2012-07-16 2012-07-16 Method for sterilisation of preserves "pumpkin puree with semolina" RU2508027C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012130283/13A RU2508027C1 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pumpkin puree with semolina"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012130283/13A RU2508027C1 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pumpkin puree with semolina"

Publications (2)

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RU2012130283A true RU2012130283A (en) 2014-01-27
RU2508027C1 RU2508027C1 (en) 2014-02-27

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RU2012130283/13A RU2508027C1 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pumpkin puree with semolina"

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565206C1 (en) * 2014-08-20 2015-10-20 Магомед Эминович Ахмедов Method for sterilisation of preserves "pumpkin puree with semolina"

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06153880A (en) * 1992-11-20 1994-06-03 Ajinomoto Co Inc New sterilizing method
RU2009116881A (en) * 2009-05-04 2010-11-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD OF CANNED STERILIZATION "PUMPKIN PUREE WITH MANNA CIRCLE"
RU2010127754A (en) * 2010-07-05 2012-01-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD OF CANNED STERILIZATION "LIVER SOUP PUREE"

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565206C1 (en) * 2014-08-20 2015-10-20 Магомед Эминович Ахмедов Method for sterilisation of preserves "pumpkin puree with semolina"

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Publication number Publication date
RU2508027C1 (en) 2014-02-27

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