RU2017126779A - METHOD FOR CANNING COMPUTER FROM CHERRY - Google Patents

METHOD FOR CANNING COMPUTER FROM CHERRY Download PDF

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Publication number
RU2017126779A
RU2017126779A RU2017126779A RU2017126779A RU2017126779A RU 2017126779 A RU2017126779 A RU 2017126779A RU 2017126779 A RU2017126779 A RU 2017126779A RU 2017126779 A RU2017126779 A RU 2017126779A RU 2017126779 A RU2017126779 A RU 2017126779A
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RU
Russia
Prior art keywords
temperature
minutes
heated
canning
cherry
Prior art date
Application number
RU2017126779A
Other languages
Russian (ru)
Other versions
RU2017126779A3 (en
RU2735029C2 (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 RU2017126779A priority Critical patent/RU2735029C2/en
Publication of RU2017126779A publication Critical patent/RU2017126779A/en
Publication of RU2017126779A3 publication Critical patent/RU2017126779A3/ru
Application granted granted Critical
Publication of RU2735029C2 publication Critical patent/RU2735029C2/en

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    • 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 черешни, характеризующийся тем, что плоды после расфасовки в банки подвергают нагреву в течение 100 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 с температурой 95-97°С, подвергают их предварительной подкатке и нагреву в потоке воздуха температурой 150°С и скоростью 6,5-7 м/с в течение 4 мин с последующей дозакаткой и продолжением нагрева в горячей воде с температурой 100°С в течение 12 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°С соответственно в течение 5, 5, и 6 мин.A method of preserving sweet compote, characterized in that the fruits after packaging in jars are heated for 100 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 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, they are pre-heated ke and heating in a stream of air with a temperature of 150 ° C and a speed of 6.5-7 m / s for 4 minutes, followed by additional charging and continued heating in hot water with a temperature of 100 ° C for 12 minutes with further stepwise cooling in water with temperatures 80, 60 and 40 ° C, respectively, for 5, 5, and 6 minutes.
RU2017126779A 2017-07-25 2017-07-25 Method for sweet cherry compote preservation RU2735029C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017126779A RU2735029C2 (en) 2017-07-25 2017-07-25 Method for sweet cherry compote preservation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017126779A RU2735029C2 (en) 2017-07-25 2017-07-25 Method for sweet cherry compote preservation

Publications (3)

Publication Number Publication Date
RU2017126779A true RU2017126779A (en) 2019-01-28
RU2017126779A3 RU2017126779A3 (en) 2020-10-16
RU2735029C2 RU2735029C2 (en) 2020-10-27

Family

ID=65270685

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2017126779A RU2735029C2 (en) 2017-07-25 2017-07-25 Method for sweet cherry compote preservation

Country Status (1)

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RU (1) RU2735029C2 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2388335C1 (en) * 2009-01-20 2010-05-10 Олег Иванович Квасенков Production method of sweet cherry compote
RU2450562C2 (en) * 2010-02-01 2012-05-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Sweet cherry compote sterilisation method
RU2010105488A (en) * 2010-02-15 2011-08-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR STERILIZING CHERRY COMPOTE
RU2551057C1 (en) * 2013-11-06 2015-05-20 Милена Магомедовна Ахмедова Sweet cherry compote preservation method

Also Published As

Publication number Publication date
RU2017126779A3 (en) 2020-10-16
RU2735029C2 (en) 2020-10-27

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