RU2009143473A

RU2009143473A - METHOD FOR CONSERVATION OF COMPOTE FROM TKEMALI, Cherry plum, MIRABELA AND KIZIL

Info

Publication number: RU2009143473A
Application number: RU2009143473/13A
Authority: RU
Inventors: Тагир Абдурашидович Исмаилов (RU); Тагир Абдурашидович Исмаилов; Магомед Эминович Ахмедов (RU); Магомед Эминович Ахмедов; Мафият Магомедовна Рахманова (RU); Мафият Магомедовна Рахманова; Рустам Тагирович Исмаилов (RU); Рустам Тагирович Исмаилов
Priority date: 2009-11-24
Filing date: 2009-11-24
Publication date: 2011-05-27

Abstract

Способ консервирования компота из ткемали, алычи, мирабели и кизила, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°C с последующей заменой воды на сироп температурой 85°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергают нагреву в воде температурой равной 80°С в течение 10 мин с последующим переносом в воду температурой 100°С на 10-15 мин, после чего охлаждают в потоке воздуха при его скорости 6-7 м/с в течение 20 мин, при этом в процессе тепловой обработки банки вращают с донышка на крышку с частотой 0,166 с-1. A method of preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after filling in the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, set in a carrier that provides mechanical tightness of the cans and is heated in water at a temperature of 80 ° C for 10 minutes, followed by transfer to water at a temperature of 100 ° C for 10-15 minutes, and then cooled in a stream of air at a speed of 6-7 m / s for 20 minutes, while in p In the heat treatment process, the cans are rotated from the bottom to the lid at a frequency of 0.166 s-1.

Claims

A method of preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after filling in the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, set in a carrier that provides mechanical tightness of the cans and is heated in water at a temperature of 80 ° C for 10 minutes, followed by transfer to water at a temperature of 100 ° C for 10-15 minutes, after which it is cooled in a stream of air at a speed of 6-7 m / s for 20 minutes, while in p In the heat treatment process, the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .