RU2012148535A - METHOD FOR PRODUCING KINKANA COMPOTE - Google Patents

METHOD FOR PRODUCING KINKANA COMPOTE Download PDF

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Publication number
RU2012148535A
RU2012148535A RU2012148535/13A RU2012148535A RU2012148535A RU 2012148535 A RU2012148535 A RU 2012148535A RU 2012148535/13 A RU2012148535/13 A RU 2012148535/13A RU 2012148535 A RU2012148535 A RU 2012148535A RU 2012148535 A RU2012148535 A RU 2012148535A
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RU
Russia
Prior art keywords
temperature
compote
fill
minutes
hot water
Prior art date
Application number
RU2012148535/13A
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Russian (ru)
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Мафият Магомедовна Рахманова
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 RU2012148535/13A priority Critical patent/RU2012148535A/en
Publication of RU2012148535A publication Critical patent/RU2012148535A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Способ производства компота из кинканы, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°C, повторно заливают на 2-3 мин горячей водой температурой 95°C с последующей заменой воды на сироп температурой 98°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:Method for the production of kinkan compote, characterized in that after filling the jars with fruits for 2-3 minutes, fill with hot water at a temperature of 85 ° C, re-fill for 2-3 minutes with hot water at a temperature of 95 ° C, followed by replacing the water with syrup at a temperature of 98 ° C, then the cans are rolled up with self-exhausted lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime:

Claims (1)

Способ производства компота из кинканы, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°C, повторно заливают на 2-3 мин горячей водой температурой 95°C с последующей заменой воды на сироп температурой 98°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 10 − 35 − 25 90 − 100 − 40 ∘ C .
Figure 00000001
 Method for the production of kinkan compote, characterized in that after filling the jars with fruits for 2-3 minutes, fill with hot water at a temperature of 85 ° C, re-fill for 2-3 minutes with hot water at a temperature of 95 ° C, followed by replacing the water with syrup at a temperature of 98 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime: 10 - 35 - 25 90 - one hundred - 40 ∘ C .
Figure 00000001
RU2012148535/13A 2012-11-14 2012-11-14 METHOD FOR PRODUCING KINKANA COMPOTE RU2012148535A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012148535/13A RU2012148535A (en) 2012-11-14 2012-11-14 METHOD FOR PRODUCING KINKANA COMPOTE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012148535/13A RU2012148535A (en) 2012-11-14 2012-11-14 METHOD FOR PRODUCING KINKANA COMPOTE

Publications (1)

Publication Number Publication Date
RU2012148535A true RU2012148535A (en) 2014-05-20

Family

ID=50695617

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RU2012148535/13A RU2012148535A (en) 2012-11-14 2012-11-14 METHOD FOR PRODUCING KINKANA COMPOTE

Country Status (1)

Country Link
RU (1) RU2012148535A (en)

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Effective date: 20151116