RU2017107289A - METHOD FOR CONSERVING COMPOTE FROM QUince - Google Patents

METHOD FOR CONSERVING COMPOTE FROM QUince Download PDF

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Publication number
RU2017107289A
RU2017107289A RU2017107289A RU2017107289A RU2017107289A RU 2017107289 A RU2017107289 A RU 2017107289A RU 2017107289 A RU2017107289 A RU 2017107289A RU 2017107289 A RU2017107289 A RU 2017107289A RU 2017107289 A RU2017107289 A RU 2017107289A
Authority
RU
Russia
Prior art keywords
temperature
cans
heated
minutes
quince
Prior art date
Application number
RU2017107289A
Other languages
Russian (ru)
Other versions
RU2671532C2 (en
RU2017107289A3 (en
Inventor
Магомед Эминович Ахмедов
Original Assignee
Магомед Эминович Ахмедов
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Application filed by Магомед Эминович Ахмедов filed Critical Магомед Эминович Ахмедов
Priority to RU2017107289A priority Critical patent/RU2671532C2/en
Publication of RU2017107289A publication Critical patent/RU2017107289A/en
Publication of RU2017107289A3 publication Critical patent/RU2017107289A3/ru
Application granted granted Critical
Publication of RU2671532C2 publication Critical patent/RU2671532C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (1)

Способ консервирования компота из айвы, характеризующийся тем, что плоды после расфасовки в банки подвергают нагреву в течение 100 с посредством циклической подачи водяного пара температурой 105-110°C в банки, продолжительность циклов подачи пара и его выдержки составляет 10 с и 10 с соответственно, при этом в течение всего процесса подачи пара наружную поверхность банок обдувают воздухом, нагретым до температуры 105-110°C, после чего в банки на 2-3 мин заливают горячую воду температурой 98°C, которую заменяют сиропом с температурой 898°C, с последующей предварительной подкаткой крышками и нагревом банок с продуктом в потоке нагретого воздуха температурой 140°C и скоростью 6,5-7,0 м/с в течение 15 мин, с последующей дозакаткой и продолжением тепловой обработки в растворе хлористого кальция температурой 120°C в течение 5 мин и последующим охлаждением орошением водой с переменной температурой 95-35°C в течение 15 мин.A method of preserving quince compote, characterized in that the fruits after packaging in cans are heated for 100 s by cyclic supply of steam at a temperature of 105-110 ° C in cans, the duration of the steam supply and soak cycles is 10 s and 10 s, respectively during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 105-110 ° C, after which hot water with a temperature of 98 ° C is poured into the cans for 2-3 minutes, which is replaced with syrup with a temperature of 898 ° C, s subsequent by pre-rolling the lids and heating the cans of the product in a heated air stream at a temperature of 140 ° C and a speed of 6.5-7.0 m / s for 15 minutes, followed by additional charging and continued heat treatment in a solution of calcium chloride at a temperature of 120 ° C for 5 min and subsequent cooling by irrigation with water with a variable temperature of 95-35 ° C for 15 min.
RU2017107289A 2017-03-06 2017-03-06 Quince compote canning method RU2671532C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017107289A RU2671532C2 (en) 2017-03-06 2017-03-06 Quince compote canning method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017107289A RU2671532C2 (en) 2017-03-06 2017-03-06 Quince compote canning method

Publications (3)

Publication Number Publication Date
RU2017107289A true RU2017107289A (en) 2018-09-07
RU2017107289A3 RU2017107289A3 (en) 2018-10-05
RU2671532C2 RU2671532C2 (en) 2018-11-01

Family

ID=63478879

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2017107289A RU2671532C2 (en) 2017-03-06 2017-03-06 Quince compote canning method

Country Status (1)

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RU (1) RU2671532C2 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4785712B2 (en) * 2006-11-15 2011-10-05 株式会社日清製粉グループ本社 Method for producing sterilized food and method for producing packaged food
CN102499390A (en) * 2011-11-07 2012-06-20 大连创达技术交易市场有限公司 Method for processing shelled shrimp can
RU2531252C2 (en) * 2012-11-13 2014-10-20 Магомед Эминович Ахмедов Pear and quince compote preservation method
RU2606797C1 (en) * 2015-08-05 2017-01-10 Асият Магомедовна Дарбишева Apple compote preservation method

Also Published As

Publication number Publication date
RU2671532C2 (en) 2018-11-01
RU2017107289A3 (en) 2018-10-05

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