RU2012137448A

RU2012137448A - METHOD FOR PRODUCING MANDARINE COMPOTE

Info

Publication number: RU2012137448A
Application number: RU2012137448/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Милена Магомедовна Ахмедова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-08-31
Filing date: 2012-08-31
Publication date: 2014-03-10

Abstract

Способ производства компота из мандаринов, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°C, после чего воду заменяют сиропом с температурой 95°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают ступенчатому нагреву в ваннах с водой температурами 80 и 100°C в течение соответственно 4 и 8-10 мин с последующим охлаждением в той же ванне с водой температурой 80°C в течение 4 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 10 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,1 с.Method for the production of compote from tangerines, characterized in that the fruits after preliminary preparation and packaging in jars are poured for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 4 and 8-10 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 4 minutes with continued cooling depressions in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 10 min, and at the same time, during the heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.1 s.

Claims

Method for the production of compote from tangerines, characterized in that the fruits after preliminary preparation and packaging in jars are poured for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 4 and 8-10 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 4 minutes with continued cooling depressions in the flow of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 10 minutes, and during the heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .