RU2013117559A - METHOD FOR PRODUCING COMPOTH FROM CHERRY - Google Patents

METHOD FOR PRODUCING COMPOTH FROM CHERRY Download PDF

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Publication number
RU2013117559A
RU2013117559A RU2013117559/10A RU2013117559A RU2013117559A RU 2013117559 A RU2013117559 A RU 2013117559A RU 2013117559/10 A RU2013117559/10 A RU 2013117559/10A RU 2013117559 A RU2013117559 A RU 2013117559A RU 2013117559 A RU2013117559 A RU 2013117559A
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water
temperature
jars
cooling
cherries
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RU2013117559/10A
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Russian (ru)
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RU2532096C1 (en
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Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
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Магомед Эминович Ахмедов
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  • Jellies, Jams, And Syrups (AREA)

Abstract

Способ производства компота из черешни, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°C с последующей заменой воды на сироп температурой 85°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:, предусматривающему охлаждение воды в автоклаве до температуры, равной начальной температуре воды при загрузке очередной партии консервов, с продолжением охлаждения в другой емкости по режиму.A method of producing compote from cherries, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C followed by replacing the water with syrup at a temperature of 85 ° C, then the jars are rolled up with self-extinguishing lids and subjected to heat treatment without creating back pressure in open-type apparatuses according to the regime:, providing for cooling the water in the autoclave to a temperature equal to the initial temperature of the water when loading another batch of canned food, with continued cooling in another container hedgehog.

Claims (1)

Способ производства компота из черешни, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°C с последующей заменой воды на сироп температурой 85°C, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 10 − ( 15 − 25 ) − 12 70 − 100 − 70
Figure 00000001
 , предусматривающему охлаждение воды в автоклаве до температуры, равной начальной температуре воды при загрузке очередной партии консервов, с продолжением охлаждения в другой емкости по режиму 8 50 − 40
Figure 00000002
 . A method of producing compote from cherries, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C followed by replacing the water with syrup at a temperature of 85 ° C, then the jars are rolled up with self-extinguishing lids and subjected to heat treatment without creating back pressure in open devices by mode: 10 - ( fifteen - 25 ) - 12 70 - one hundred - 70
Figure 00000001
 providing for the cooling of water in the autoclave to a temperature equal to the initial temperature of the water when loading another batch of canned food, with continued cooling in another tank according to the regime 8 fifty - 40
Figure 00000002
 .
RU2013117559/10A 2013-04-16 2013-04-16 Sweet cherry compote production method RU2532096C1 (en)

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RU2013117559/10A RU2532096C1 (en) 2013-04-16 2013-04-16 Sweet cherry compote production method

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Publication number Priority date Publication date Assignee Title
RU2701316C2 (en) * 2017-03-06 2019-09-25 Магомед Эминович Ахмедов Sweet cherry compote production method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101214081A (en) * 2007-12-28 2008-07-09 中国农业大学 Non-thermal sterilization method for apple cloudy juice
RU2370184C1 (en) * 2008-06-16 2009-10-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method of wild cherry compote canning
RU2461315C1 (en) * 2011-11-07 2012-09-20 Магомед Эминович Ахмедов Method for production of sweet cherry compote

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