RU2009112782A

RU2009112782A - METHOD FOR STERILIZING COMPOTE FROM PEARS AND QUIVES

Info

Publication number: RU2009112782A
Application number: RU2009112782/13A
Authority: RU
Inventors: Тагир Абдурашидович Исмаилов (RU); Тагир Абдурашидович Исмаилов; Магомед Эминович Ахмедов (RU); Магомед Эминович Ахмедов; Мафият Магомедовна Рахманова (RU); Мафият Магомедовна Рахманова; Амият Фейзудиновна Демирова (RU); Амият Фейзудиновна Демирова
Priority date: 2009-04-06
Filing date: 2009-04-06
Publication date: 2010-10-20

Abstract

Способ стерилизации компота из груш и айвы, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и подвергают нагреву в воде температурой равной 70°C в течение 10 мин с последующим переносом в воду температурой 85°C на 10 мин и далее в воду температурой 100°C на 40 мин, после чего охлаждают в потоке атмосферного воздуха при его скорости 7-8 м/с в течение 15 мин с продолжением охлаждения с попеременным нанесением на поверхность банки водяной пленки температурой 65-70°C в течение 10 мин, при этом банка в течение всего процесса тепловой обработки вращается с донышка на крышку с частотой 0,33 c-1. A method of sterilizing compote from pears and quinces, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 10 minutes, followed by transfer to water at a temperature of 85 ° C for 10 minutes and then into water at a temperature of 100 ° C for 40 min, after which it is cooled in a stream of atmospheric air at its speed of 7-8 m / s for 15 min with continued cooling with alternating application of a water film at a temperature of 65-70 ° C on the surface of the can for 10 min, When this bank during the heat treatment process is rotated with the bottom cover at a frequency of 0,33 c-1.

Claims

A method of sterilizing compote from pears and quinces, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 10 minutes, followed by transfer to water at a temperature of 85 ° C for 10 minutes and then into water at a temperature of 100 ° C for 40 min, after which it is cooled in a stream of atmospheric air at its speed of 7-8 m / s for 15 min with continued cooling with alternating application of a water film at a temperature of 65-70 ° C on the surface of the can for 10 min, When this bank during the heat treatment process is rotated with the bottom cover at a frequency of 0.33 c ^-1.