RU2012133639A - METHOD FOR STERILIZING Pickled Eggplants - Google Patents

METHOD FOR STERILIZING Pickled Eggplants Download PDF

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Publication number
RU2012133639A
RU2012133639A RU2012133639/13A RU2012133639A RU2012133639A RU 2012133639 A RU2012133639 A RU 2012133639A RU 2012133639/13 A RU2012133639/13 A RU 2012133639/13A RU 2012133639 A RU2012133639 A RU 2012133639A RU 2012133639 A RU2012133639 A RU 2012133639A
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RU
Russia
Prior art keywords
cans
minutes
water
temperatures
cooling
Prior art date
Application number
RU2012133639/13A
Other languages
Russian (ru)
Other versions
RU2508023C1 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Original Assignee
Магомед Эминович Ахмедов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Магомед Эминович Ахмедов filed Critical Магомед Эминович Ахмедов
Priority to RU2012133639/13A priority Critical patent/RU2508023C1/en
Publication of RU2012133639A publication Critical patent/RU2012133639A/en
Application granted granted Critical
Publication of RU2508023C1 publication Critical patent/RU2508023C1/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

Abstract

Способ стерилизации маринованных баклажан, 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 15 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 6 мин, при этом в процессе тепловой обработки банки вращаются с донышка на крышку с частотой 0,25 с.A method of sterilizing pickled eggplants, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 100 ° C for 8, 8 and 15 minutes, respectively, of some cans and cooling of 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 6 minutes, while in the process of heat treatment the cans rotate from the bottom to the lid with a frequency of 0.25.

Claims (1)

Способ стерилизации маринованных баклажан, 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 15 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 6 мин, при этом в процессе тепловой обработки банки вращаются с донышка на крышку с частотой 0,25 с-1. A method of sterilizing pickled eggplants, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 100 ° C for 8, 8 and 15 minutes, respectively, of some cans and cooling of 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 6 minutes, while during the heat treatment the cans rotate from the bottom to the lid frequency of 0.25 s -1.
RU2012133639/13A 2012-08-06 2012-08-06 Pickled aubergines sterilisation method RU2508023C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012133639/13A RU2508023C1 (en) 2012-08-06 2012-08-06 Pickled aubergines sterilisation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012133639/13A RU2508023C1 (en) 2012-08-06 2012-08-06 Pickled aubergines sterilisation method

Publications (2)

Publication Number Publication Date
RU2012133639A true RU2012133639A (en) 2014-02-20
RU2508023C1 RU2508023C1 (en) 2014-02-27

Family

ID=50113687

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012133639/13A RU2508023C1 (en) 2012-08-06 2012-08-06 Pickled aubergines sterilisation method

Country Status (1)

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RU (1) RU2508023C1 (en)

Family Cites Families (4)

* 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
RU2301539C1 (en) * 2005-11-15 2007-06-27 Олег Иванович Квасенков Method for production of aubergine canned goods
RU2312561C1 (en) * 2006-04-05 2007-12-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for sterilizing of stewed cherry
RU2337556C1 (en) * 2007-08-03 2008-11-10 Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" Method of manufacturing eggplant puree-like vegetable concentrate

Also Published As

Publication number Publication date
RU2508023C1 (en) 2014-02-27

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