RU2013121004A

RU2013121004A - METHOD FOR PRODUCING COMPOTE FROM APPLES

Info

Publication number: RU2013121004A
Application number: RU2013121004/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Милена Магомедовна Ахмедова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2013-05-07
Filing date: 2013-05-07
Publication date: 2014-11-20

Abstract

Способ производства компота из яблок, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°С, с последующей заменой воды на сироп температурой 97-98°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность, осуществляют нагрев компота последовательно в потоке воздуха температурой 130°С и скоростью 8-9 м/с в течение 6 мин и душеванием горячей водой температурой 100°С в течение 15 мин с последующим ступенчатым охлаждением в ваннах с водой температурой 80°С в течение 4 мин, 60°С в течение 4 мин и 40°С в течение 5 мин и при этом банку в процессах нагрева в потоке воздуха и охлаждения подвергают прерывистому 2-3 мин вращению с донышка на крышку частотой 0,133 сс интервалом 2-3 мин.A method of producing apple compote, characterized in that after filling the 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 97-98 ° C, then the cans are rolled up, installed in a carrier providing mechanical tightness, the compote is heated sequentially in an air stream with a temperature of 130 ° C and a speed of 8-9 m / s for 6 minutes and hot water is heated at a temperature of 100 ° C for 15 minutes, followed by step cooling in baths with water at a temperature of 80 ° C at for 4 minutes, 60 ° C for 4 minutes and 40 ° C for 5 minutes, and in this case the jar is subjected to intermittent 2-3 minutes rotation from the bottom to the lid during heating in a stream of air and cooling at a frequency of 0.133 s with an interval of 2-3 minutes .

Claims

A method of producing apple compote, characterized in that after filling the 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 97-98 ° C, then the cans are rolled up, installed in a carrier providing mechanical tightness, the compote is heated sequentially in an air stream with a temperature of 130 ° C and a speed of 8-9 m / s for 6 minutes and hot water is heated at a temperature of 100 ° C for 15 minutes, followed by step cooling in baths with water at a temperature of 80 ° C at for 4 minutes, 60 ° C for 4 minutes and 40 ° C for 5 minutes, and in this case the jar is subjected to intermittent 2-3 minutes rotation from the bottom to the cover during heating in a stream of air and cooling at a frequency of 0.133 s ^-1 with an interval of 2 -3 min.