RU2014130835A

RU2014130835A - METHOD FOR PRODUCING MANDARINE COMPOTE

Info

Publication number: RU2014130835A
Application number: RU2014130835A
Authority: RU
Inventors: Милена Магомедовна Ахмедова; Амият Фейзудиновна Демирова; Магомед Эминович Ахмедов; Заурбек Абдулвахидович Абдулхаликов
Original assignee: Магомед Эминович Ахмедов
Priority date: 2014-07-24
Filing date: 2014-07-24
Publication date: 2016-02-10
Also published as: RU2592810C2

Abstract

Способ производства компота из мандаринов, включающий заливку расфасованных в банки плодов на 2 мин горячей водой с температурой 80°C, с последующей заменой воды на сироп с температурой 95°C, закатку банок, процессы нагрева, выдержки и охлаждения, отличающийся тем, что после закатки банки устанавливают в носитель, обеспечивающий предотвращение срыва крышек в процессе нагрева, при этом нагрев компота осуществляют в потоке воздуха температурой 150°C и скоростью 8-9 м/с в течение 4 мин, с последующей выдержкой при температуре 105°C в течение 10 мин и охлаждением в потоке воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 12 мин, и при этом банку в каждом процессе тепловой обработки подвергают прерывистому 2-х-3-х мин вращению с донышка на крышку частотой 0,1 сс интервалом 2-3 мин.Method for the production of compote from tangerines, including pouring packaged fruits into jars for 2 min with hot water at a temperature of 80 ° C, followed by replacing water with syrup at a temperature of 95 ° C, rolling the cans, heating, aging and cooling processes, characterized in that after the cans are sealed in a carrier, which ensures that caps are not torn off during heating, while the compote is heated in an air stream at a temperature of 150 ° C and a speed of 8-9 m / s for 4 minutes, followed by exposure at a temperature of 105 ° C for 10 min and oh laying in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and in this case, the jar in each heat treatment process is subjected to intermittent 2 to 3 minutes rotation from the bottom to the cover with a frequency of 0, 1 ss interval of 2-3 minutes

Claims

Method for the production of compote from tangerines, including pouring packaged fruits into jars for 2 min with hot water at a temperature of 80 ° C, followed by replacing water with syrup at a temperature of 95 ° C, rolling the cans, heating, aging and cooling processes, characterized in that after the cans are sealed in a carrier, which ensures that caps are not torn off during heating, while the compote is heated in an air stream at a temperature of 150 ° C and a speed of 8-9 m / s for 4 minutes, followed by exposure at a temperature of 105 ° C for 10 min and oh laying in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and in this case, the jar in each heat treatment process is subjected to intermittent 2 to 3 minutes rotation from the bottom to the cover with a frequency of 0, 1 s ^-1 with an interval of 2-3 minutes.