RU2012133482A - METHOD FOR STERILIZING MARINATED ZABATCHIK - Google Patents

METHOD FOR STERILIZING MARINATED ZABATCHIK Download PDF

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Publication number
RU2012133482A
RU2012133482A RU2012133482/13A RU2012133482A RU2012133482A RU 2012133482 A RU2012133482 A RU 2012133482A RU 2012133482/13 A RU2012133482/13 A RU 2012133482/13A RU 2012133482 A RU2012133482 A RU 2012133482A RU 2012133482 A RU2012133482 A RU 2012133482A
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RU
Russia
Prior art keywords
cans
minutes
water
temperatures
bathtubs
Prior art date
Application number
RU2012133482/13A
Other languages
Russian (ru)
Other versions
RU2616816C2 (en
Inventor
Магомед Эминович Ахмедов
Амияг Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Original Assignee
Магомед Эминович Ахмедов
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Application filed by Магомед Эминович Ахмедов filed Critical Магомед Эминович Ахмедов
Priority to RU2012133482A priority Critical patent/RU2616816C2/en
Publication of RU2012133482A publication Critical patent/RU2012133482A/en
Application granted granted Critical
Publication of RU2616816C2 publication Critical patent/RU2616816C2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)

Abstract

Способ стерилизации маринованных кабачков, 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°С, в течение соответственно 8, 8 и 10 мин одних банок и охлаждение других в тех же ваннах с водой температурами 80, и 60°С в течение 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°С в течение 8 мин.A method of sterilizing marinated zucchini, 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 10 minutes, respectively, of 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 8 minutes.

Claims (1)

Способ стерилизации маринованных кабачков, 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°С, в течение соответственно 8, 8 и 10 мин одних банок и охлаждение других в тех же ваннах с водой температурами 80, и 60°С в течение 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°С в течение 8 мин. A method of sterilizing marinated zucchini, 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 10 minutes, respectively, of 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 8 minutes.
RU2012133482A 2012-08-03 2012-08-03 Pickled vegetable marrows sterilization method RU2616816C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012133482A RU2616816C2 (en) 2012-08-03 2012-08-03 Pickled vegetable marrows sterilization method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012133482A RU2616816C2 (en) 2012-08-03 2012-08-03 Pickled vegetable marrows sterilization method

Publications (2)

Publication Number Publication Date
RU2012133482A true RU2012133482A (en) 2014-02-10
RU2616816C2 RU2616816C2 (en) 2017-04-18

Family

ID=50032009

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012133482A RU2616816C2 (en) 2012-08-03 2012-08-03 Pickled vegetable marrows sterilization method

Country Status (1)

Country Link
RU (1) RU2616816C2 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1482647A1 (en) * 1987-01-30 1989-05-30 Краснодарский Филиал Всесоюзного Научно-Исследовательского Института Консервной И Овощесушильной Промышленности Method of producing vegetable appetizer preverves
RU2070811C1 (en) * 1993-10-12 1996-12-27 Александр Иванович Черевко Method for processing marrow squashes and custard squashes into half-finished product
RU2300218C1 (en) * 2005-11-15 2007-06-10 Олег Иванович Квасенков Method for production of marrow canned goods
RU2449612C1 (en) * 2010-10-05 2012-05-10 Магомед Эминович Ахмедов Pickled vegetable marrows production method

Also Published As

Publication number Publication date
RU2616816C2 (en) 2017-04-18

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FA93 Acknowledgement of application withdrawn (no request for examination)

Effective date: 20150804

FZ9A Application not withdrawn (correction of the notice of withdrawal)

Effective date: 20160622