RU2014131858A

RU2014131858A - METHOD FOR PRODUCING COMPOT FROM FIGS AND FEIJOA

Info

Publication number: RU2014131858A
Application number: RU2014131858A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Милена Магомедовна Ахмедова; Татьяна Александровна Исригова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2014-07-31
Filing date: 2014-07-31
Publication date: 2016-02-20
Also published as: RU2592451C2

Abstract

Способ производства компота из инжира и фейхоа, характеризующийся тем, что банки с расфасованными в них плодами перед заливкой сиропа обрабатывают СВЧ-полем с частотой 2400±50 МГц в течение 1,5 мин, затем заливают сироп с температурой 95°C, после чего повторно обрабатывают СВЧ-полем в течение 1,5 мин и нагревают содержимое банок до 90°C, герметизируют, устанавливают в носитель, обеспечивающий предотвращение срыва крышек в процессе нагрева, далее осуществляют нагрев в растворе диметилсульфооксида температурой 115°C в течение 8 мин с последующим охлаждением в ваннах с температурой воды 85°C в течение 4 мин, далее 60°C в течение 4 мин и 40°C в течение 5 мин, при этом в процессе тепловой обработки банки вращают с донышка на крышку с частотой 0,133 с.A method for the production of compote from figs and feijoa, characterized in that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 1.5 minutes before pouring the syrup, then the syrup is filled with a temperature of 95 ° C, and then repeatedly treated with a microwave field for 1.5 min and heated the contents of the cans to 90 ° C, sealed, installed in a carrier to prevent tearing of the covers during heating, then heated in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 8 min followed by cooling waiting in bathtubs with a water temperature of 85 ° C for 4 min, then 60 ° C for 4 min and 40 ° C for 5 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.133 s.

Claims

A method for the production of compote from figs and feijoa, characterized in that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 1.5 minutes before pouring the syrup, then the syrup is filled with a temperature of 95 ° C, and then repeatedly treated with a microwave field for 1.5 min and heated the contents of the cans to 90 ° C, sealed, installed in a carrier to prevent tearing of the covers during heating, then heated in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 8 min followed by cooling waiting in bathtubs with a water temperature of 85 ° C for 4 min, then 60 ° C for 4 min and 40 ° C for 5 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .