RU2012124738A

RU2012124738A - METHOD FOR PRODUCING COMPOTH FROM CHERRY

Info

Publication number: RU2012124738A
Application number: RU2012124738/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Мафият Магомедовна Рахманова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-06-14
Filing date: 2012-06-14
Publication date: 2013-12-20

Abstract

Способ производства компота из черешни, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 60°С, после чего воду заменяют сиропом с температурой 85°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 75, 95 и 100°С в течение соответственно 4, 4 и 8-10 мин одних банок и охлаждение других в тех же ваннах с водой температурами 95 и 75°С в течение 4 и 4 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°С и скоростью 7-8 м/с в течение 6 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,1 с.A method of producing compote from cherries, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2-3 minutes with hot water at a temperature of 60 ° C, after which the water is replaced with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C for 4, 4 and 8-10 minutes, respectively, of some cans and cooling others in the same baths with water at 95 and 75 ° C in progress e 4 and 4 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 minutes and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.1 s.

Claims

A method of producing compote from cherries, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2-3 minutes with hot water at a temperature of 60 ° C, after which the water is replaced with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C for 4, 4 and 8-10 minutes, respectively, of some cans and cooling others in the same baths with water at 95 and 75 ° C in progress e 4 and 4 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 minutes and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.1 s ^{- 1} .