RU2012152970A - METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES - Google Patents

METHOD FOR PRODUCING COMPOTE FROM PEARS AND QUIVES Download PDF

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RU2012152970A
RU2012152970A RU2012152970/10A RU2012152970A RU2012152970A RU 2012152970 A RU2012152970 A RU 2012152970A RU 2012152970/10 A RU2012152970/10 A RU 2012152970/10A RU 2012152970 A RU2012152970 A RU 2012152970A RU 2012152970 A RU2012152970 A RU 2012152970A
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temperature
water
pears
minutes
quives
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RU2012152970/10A
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Russian (ru)
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RU2527890C2 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Расул Амиргамзаевич Ахмедов
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Магомед Эминович Ахмедов
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  • Devices For Warming Or Keeping Food Or Tableware Hot (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Способ производства компота из груш и айвы, характеризующийся тем, что плоды после чистки, резки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°C, повторно заливают на 3-4 мин водой с температурой 95°C, после чего заменяют воду сиропом с температурой 95-97°C, закатывают и стерилизуют по режимуc последующим продолжением охлаждения в другом автоклаве или емкости по режимув перевернутом состоянии банок.A method for the production of compote from pears and quinces, characterized in that the fruits, after cleaning, cutting and packaging in jars, are poured for 3-4 minutes with water at a temperature of 85 ° C, re-filled for 3-4 minutes with water at a temperature of 95 ° C, after which replace water with syrup with a temperature of 95-97 ° C, roll up and sterilize according to the mode with subsequent continued cooling in another autoclave or container according to the mode in the inverted state of the cans.

Claims (1)

Способ производства компота из груш и айвы, характеризующийся тем, что плоды после чистки, резки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°C, повторно заливают на 3-4 мин водой с температурой 95°C, после чего заменяют воду сиропом с температурой 95-97°C, закатывают и стерилизуют по режиму 15 − 50 − 25 90 − 100 − 60 ⋅ 98   к П а
Figure 00000001
 c последующим продолжением охлаждения в другом автоклаве или емкости по режиму 5 40
Figure 00000002
 в перевернутом состоянии банок. A method for the production of compote from pears and quinces, characterized in that the fruits, after cleaning, cutting and packaging in jars, are poured for 3-4 minutes with water at a temperature of 85 ° C, re-poured for 3-4 minutes with water at a temperature of 95 ° C, after which replace water with syrup with a temperature of 95-97 ° C, roll up and sterilize according to the regime fifteen - fifty - 25 90 - one hundred - 60 ⋅ 98 to P but
Figure 00000001
 followed by continued cooling in another autoclave or tank according to the mode 5 40
Figure 00000002
 upside down cans.
RU2012152970/10A 2012-12-07 2012-12-07 Pear and quince compote production method RU2527890C2 (en)

Priority Applications (1)

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RU2012152970/10A RU2527890C2 (en) 2012-12-07 2012-12-07 Pear and quince compote production method

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RU2012152970/10A RU2527890C2 (en) 2012-12-07 2012-12-07 Pear and quince compote production method

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RU2012152970A true RU2012152970A (en) 2014-06-20
RU2527890C2 RU2527890C2 (en) 2014-09-10

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2725481C1 (en) * 2019-10-01 2020-07-02 Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Республики Дагестан" Pear compote production method
RU2722722C1 (en) * 2019-10-01 2020-06-03 Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Республики Дагестан" Pear compote with xylitol production method
RU2722723C1 (en) * 2019-11-08 2020-06-03 Федеральное государственное бюджетно научное учреждение "Федеральный аграрный научный центр Республики Дагестан" Pear compote production method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU589951A1 (en) * 1976-01-29 1978-01-30 Дегестанский Политехнический Институт Method of making canned mixed stewed fruit from fresh fruit
EP0777975B1 (en) * 1995-12-07 2003-05-02 Societe Des Produits Nestle S.A. Treatment of vegetables and fruit
RU2448563C2 (en) * 2009-12-28 2012-04-27 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Pear and quince compote preservation method

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