RU2013113551A - METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES - Google Patents
METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES Download PDFInfo
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- RU2013113551A RU2013113551A RU2013113551/13A RU2013113551A RU2013113551A RU 2013113551 A RU2013113551 A RU 2013113551A RU 2013113551/13 A RU2013113551/13 A RU 2013113551/13A RU 2013113551 A RU2013113551 A RU 2013113551A RU 2013113551 A RU2013113551 A RU 2013113551A
- Authority
- RU
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- Prior art keywords
- minutes
- temperature
- pears
- compote
- air
- Prior art date
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Способ стерилизации компота из груш и айвы, включающий установку банок в носитель, обеспечивающий герметичность и процессы нагрева, выдержки и охлаждения, отличающийся тем, что нагрев компота осуществляют в потоке воздуха температурой 150°C и скоростью 8-9 м/с течение 10 мин при одновременном прерывистом 2-3 мин вращении банки с донышка на крышку частотой 0,133 сс интервалом в 2-3 мин, с последующей выдержкой в течение 25-30 мин в камере с нагретым воздухом при температуре 95°C в статическом состоянии банок и охлаждением в потоке атмосферного воздуха с температурой 20-25°C и скоростью 6-7 м/с в течение 15 минут и при этом банку также подвергают прерывистому 2-3 мин вращению с донышка на крышку частотой 0,133 сс интервалом 2-3 мин.A method of sterilizing compote from pears and quinces, including installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 150 ° C and a speed of 8-9 m / s for 10 min at simultaneous intermittent 2-3 minutes rotation of the can from the bottom to the lid with a frequency of 0.133 s with an interval of 2-3 minutes, followed by exposure for 25-30 minutes in a chamber with heated air at a temperature of 95 ° C in a static state of the cans and cooling in an atmospheric stream air with at a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, while the jar is also subjected to intermittent 2-3 minutes rotation from the bottom to the lid with a frequency of 0.133 s with an interval of 2-3 minutes.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2013113551/13A RU2551020C2 (en) | 2013-03-26 | 2013-03-26 | Pear and quince compote sterilisation method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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RU2013113551/13A RU2551020C2 (en) | 2013-03-26 | 2013-03-26 | Pear and quince compote sterilisation method |
Publications (2)
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RU2013113551A true RU2013113551A (en) | 2014-10-10 |
RU2551020C2 RU2551020C2 (en) | 2015-05-20 |
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Family Applications (1)
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RU2013113551/13A RU2551020C2 (en) | 2013-03-26 | 2013-03-26 | Pear and quince compote sterilisation method |
Country Status (1)
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RU (1) | RU2551020C2 (en) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1331404C (en) * | 2002-08-28 | 2007-08-15 | 广东省农业科学院果树研究所 | Tinned fruit production process |
RU2449620C2 (en) * | 2010-04-30 | 2012-05-10 | Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) | Pear and quince compote sterilisation method |
RU2010117403A (en) * | 2010-04-30 | 2011-11-10 | Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс | METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES |
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2013
- 2013-03-26 RU RU2013113551/13A patent/RU2551020C2/en active
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RU2551020C2 (en) | 2015-05-20 |
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