RU2013109882A - METHOD FOR PRODUCING COMPOT FROM FIGS AND FEIJOA - Google Patents

Abstract

A method for the production of compote from figs and feijoa, characterized in that after filling in cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat processing without creating backpressure in open-type apparatuses according to the regime:, providing for cooling water in an autoclave to a temperature equal to the initial water temperature when loading another batch of canned food and continuing cooling in another container STI by mode.

Claims (1)

A method for the production of compote from figs and feijoa, characterized in that after filling in cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat processing without creating backpressure in open-type apparatuses according to the mode: $$\frac{12-\left(\mathrm{fifteen}-\mathrm{twenty}\right)-10}{80-\mathrm{one\; hundred}-80}$$

providing for cooling the water in the autoclave to a temperature equal to the initial temperature of the water when loading the next batch of canned food and continuing cooling in another tank according to the regime $$\frac{10}{60-40}$$

.