RU2017125984A - METHOD FOR CANNING COMPOTE FROM CHERRY - Google Patents

METHOD FOR CANNING COMPOTE FROM CHERRY Download PDF

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Publication number
RU2017125984A
RU2017125984A RU2017125984A RU2017125984A RU2017125984A RU 2017125984 A RU2017125984 A RU 2017125984A RU 2017125984 A RU2017125984 A RU 2017125984A RU 2017125984 A RU2017125984 A RU 2017125984A RU 2017125984 A RU2017125984 A RU 2017125984A
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RU
Russia
Prior art keywords
temperature
minutes
compote
canning
cherry
Prior art date
Application number
RU2017125984A
Other languages
Russian (ru)
Other versions
RU2017125984A3 (en
RU2737544C2 (en
Inventor
Амият Фейзудиновна Демирова
Original Assignee
Амият Фейзудиновна Демирова
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Publication date
Application filed by Амият Фейзудиновна Демирова filed Critical Амият Фейзудиновна Демирова
Priority to RU2017125984A priority Critical patent/RU2737544C2/en
Publication of RU2017125984A publication Critical patent/RU2017125984A/en
Publication of RU2017125984A3 publication Critical patent/RU2017125984A3/ru
Application granted granted Critical
Publication of RU2737544C2 publication Critical patent/RU2737544C2/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
    • A23L3/02—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

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  • 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 60 с посредством циклической подачи насыщенного 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 110-120°C и скоростью 5-6 м/с, после чего в банки заливают сироп с температурой 95-97°C, подвергают их предварительной подкатке и нагреву в потоке воздуха температурой 140°C и скоростью 6,5-7 м/с в течение 5 мин с последующей дозакаткой и продолжением нагрева в горячей воде с температурой 100°C в течение 10 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°C соответственно в течение 4, 4 и 5 мин.A method of preserving cherry compote, characterized in that the fruits after packaging in jars are heated for 60 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C in jars, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively during this 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 and heating in a stream of air with a temperature of 140 ° C and a speed of 6.5-7 m / s for 5 minutes, followed by additional charging and continuing 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 4, 4 and 5 minutes.
RU2017125984A 2017-07-19 2017-07-19 Cherry compote preservation method RU2737544C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017125984A RU2737544C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017125984A RU2737544C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Publications (3)

Publication Number Publication Date
RU2017125984A true RU2017125984A (en) 2019-01-21
RU2017125984A3 RU2017125984A3 (en) 2020-11-12
RU2737544C2 RU2737544C2 (en) 2020-12-01

Family

ID=65037223

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2017125984A RU2737544C2 (en) 2017-07-19 2017-07-19 Cherry compote preservation method

Country Status (1)

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RU (1) RU2737544C2 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2349231C2 (en) * 2006-02-13 2009-03-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method of manufacturing of compotes from drupaceous fruits
RU2491861C2 (en) * 2011-08-04 2013-09-10 Магомед Эминович Ахмедов Pear and quince compote conservation method
RU2492740C1 (en) * 2012-06-14 2013-09-20 Магомед Эминович Ахмедов Cherry compote production method
RU2517900C2 (en) * 2012-08-06 2014-06-10 Магомед Эминович Ахмедов Sweet cherry compote sterilisation method
RU2551004C2 (en) * 2013-03-04 2015-05-20 Магомед Эминович Ахмедов Cherry compote sterilisation method
RU2553635C1 (en) * 2014-09-02 2015-06-20 Магомед Эминович Ахмедов Apple compote production method

Also Published As

Publication number Publication date
RU2017125984A3 (en) 2020-11-12
RU2737544C2 (en) 2020-12-01

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