RU2017125983A - METHOD FOR CANNING COMPOTE FROM CHERRY - Google Patents

METHOD FOR CANNING COMPOTE FROM CHERRY Download PDF

Info

Publication number
RU2017125983A
RU2017125983A RU2017125983A RU2017125983A RU2017125983A RU 2017125983 A RU2017125983 A RU 2017125983A RU 2017125983 A RU2017125983 A RU 2017125983A RU 2017125983 A RU2017125983 A RU 2017125983A RU 2017125983 A RU2017125983 A RU 2017125983A
Authority
RU
Russia
Prior art keywords
temperature
cans
minutes
compote
canning
Prior art date
Application number
RU2017125983A
Other languages
Russian (ru)
Other versions
RU2718485C2 (en
RU2017125983A3 (en
Inventor
Амият Фейзудиновна Демирова
Original Assignee
Амият Фейзудиновна Демирова
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Амият Фейзудиновна Демирова filed Critical Амият Фейзудиновна Демирова
Priority to RU2017125983A priority Critical patent/RU2718485C2/en
Publication of RU2017125983A publication Critical patent/RU2017125983A/en
Publication of RU2017125983A3 publication Critical patent/RU2017125983A3/ru
Application granted granted Critical
Publication of RU2718485C2 publication Critical patent/RU2718485C2/en

Links

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
    • 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
    • A23L3/04—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 with packages on endless chain or band conveyors

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)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Claims (1)

Способ консервирования компота из вишни, характеризующийся тем, что плоды после расфасовки в банки подвергают нагреву в течение 110 с посредством циклической подачи насыщенного водяного пара температурой 105-110°С 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 110-120°С и скоростью 5-6 м/с, после чего в банки заливают сироп температурой 95-97°С, подвергают их предварительной подкатке и нагреву в потоке воздуха температурой 140°С и скоростью 6,5-7 м/с в течение 6 мин с последующей дозакаткой и продолжением нагрева в горячей воде с температурой 100°С в течение 10 мин с дальнейшим ступенчатым охлаждением в воде температурами 80, 60 и 40°С соответственно в течение 6, 6, и 6 мин.A method of preserving cherry compote, characterized in that the fruits after packaging in cans are heated for 110 s by cyclic supply of saturated steam at a temperature of 105-110 ° C in cans, the duration of the steam supply and soaking 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 110-120 ° C and a speed of 5-6 m / s, after which syrup with a temperature of 95-97 ° C is poured into the cans, subjected to preliminary rolling heating in a stream of air with a temperature of 140 ° C and a speed of 6.5-7 m / s for 6 minutes, followed by additional charging and continued heating in hot water with a temperature of 100 ° C for 10 minutes with further stepwise cooling in water with temperatures of 80, 60 and 40 ° C, respectively, for 6, 6, and 6 minutes.
RU2017125983A 2017-07-19 2017-07-19 Cherry compote preservation method RU2718485C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017125983A RU2718485C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017125983A RU2718485C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Publications (3)

Publication Number Publication Date
RU2017125983A true RU2017125983A (en) 2019-01-21
RU2017125983A3 RU2017125983A3 (en) 2020-03-10
RU2718485C2 RU2718485C2 (en) 2020-04-08

Family

ID=65037221

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2017125983A RU2718485C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Country Status (1)

Country Link
RU (1) RU2718485C2 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2389375C1 (en) * 2009-03-31 2010-05-20 Олег Иванович Квасенков Production method of cherry compote
RU2009137719A (en) * 2009-10-12 2011-04-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR PRODUCING CHERRY COMPOTE WITH XYLITE
RU2010105488A (en) * 2010-02-15 2011-08-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR STERILIZING CHERRY COMPOTE
RU2468668C1 (en) * 2011-07-11 2012-12-10 Магомед Эминович Ахмедов Cherry compote sterilisation method

Also Published As

Publication number Publication date
RU2718485C2 (en) 2020-04-08
RU2017125983A3 (en) 2020-03-10

Similar Documents

Publication Publication Date Title
RU2013149611A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2012148339A (en) METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince
RU2017125983A (en) METHOD FOR CANNING COMPOTE FROM CHERRY
RU2017125994A (en) METHOD FOR CANNING COMPOTE FROM CHERRY
RU2017125982A (en) METHOD FOR CANNING COMPOTE FROM CHERRY
RU2017125995A (en) METHOD FOR CANNING COMPOTE FROM CHERRY
RU2017126773A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017126775A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017126766A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017126770A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017126763A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017125984A (en) METHOD FOR CANNING COMPOTE FROM CHERRY
RU2012148332A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017125993A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017126764A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017125992A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017126767A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017126765A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017126771A (en) METHOD FOR CANNING COMPOTE FROM PLUM
RU2017125986A (en) METHOD FOR CONSERVATION OF APRICOT COMPOTE
RU2018127813A (en) METHOD FOR PRODUCING CHERRY IN CHERRY JUICE
RU2017125997A (en) METHOD FOR CONSERVATION OF APRICOT COMPOTE
RU2017126779A (en) METHOD FOR CANNING COMPUTER FROM CHERRY
RU2017136212A (en) METHOD OF PRESERVING COMPETITION FROM PLUM
RU2017136211A (en) METHOD OF PRESERVING COMPETITION FROM PLUM