RU2012148334A - METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince - Google Patents
METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince Download PDFInfo
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- RU2012148334A RU2012148334A RU2012148334/13A RU2012148334A RU2012148334A RU 2012148334 A RU2012148334 A RU 2012148334A RU 2012148334/13 A RU2012148334/13 A RU 2012148334/13A RU 2012148334 A RU2012148334 A RU 2012148334A RU 2012148334 A RU2012148334 A RU 2012148334A
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- RU
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- cans
- temperature
- heated
- water
- steam supply
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ консервирования компота из груш и айвы, характеризующийся тем, что плоды после расфасовки в банки подвергают нагреву в течение 120 с посредством циклической подачи насыщенного водяного пара температурой 105-110°C в банки, продолжительность циклов подачи пара и его выдержки составляет 10 с и 10 с соответственно, при этом в течение всего процесса подачи пара наружную поверхность банок обдувают воздухом, нагретым до температуры 130-140°C и скоростью 5-6 м/с, после чего банки заливают сиропом температурой 95-97°C, герметизируют, устанавливают в носитель, обеспечивающий герметичность, далее осуществляют нагрев банок последовательно ступенчатым тушеванием водой температурой 85°C в течение 10 мин и 100°C в течение 45 мин с последующим охлаждением орошением водой температурой 80°C в течение 8 мин, 60°C в течение 8 мин и 40°C в течение 8 мин.A method of preserving compote from pears and quinces, characterized in that the fruits after packaging in cans are heated for 120 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C to cans, the duration of the steam supply and soaking cycles is 10 s and 10 c, respectively, during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 130-140 ° C and a speed of 5-6 m / s, after which the cans are poured with syrup at a temperature of 95-97 ° C, sealed, installed in wear it the fir-tree, which ensures tightness, then the cans are heated successively by stepwise stewing with water at a temperature of 85 ° C for 10 min and 100 ° C for 45 min, followed by cooling by irrigation with water at a temperature of 80 ° C for 8 min, 60 ° C for 8 min and 40 ° C for 8 minutes
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012148334/13A RU2012148334A (en) | 2012-11-13 | 2012-11-13 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012148334/13A RU2012148334A (en) | 2012-11-13 | 2012-11-13 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Publications (1)
Publication Number | Publication Date |
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RU2012148334A true RU2012148334A (en) | 2014-05-20 |
Family
ID=50695556
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2012148334/13A RU2012148334A (en) | 2012-11-13 | 2012-11-13 | METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince |
Country Status (1)
Country | Link |
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RU (1) | RU2012148334A (en) |
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2012
- 2012-11-13 RU RU2012148334/13A patent/RU2012148334A/en not_active Application Discontinuation
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Legal Events
Date | Code | Title | Description |
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FA93 | Acknowledgement of application withdrawn (no request for examination) |
Effective date: 20151116 |