RU2012125560A

RU2012125560A - METHOD FOR PRODUCING MANDARINE COMPOTE

Info

Publication number: RU2012125560A
Application number: RU2012125560/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Мафият Магомедовна Рахманова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-06-19
Filing date: 2012-06-19
Publication date: 2013-12-27
Also published as: RU2524250C2

Abstract

Способ производства компота из мандаринов, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°C, после чего воду заменяют сиропом с температурой 95°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 75, 95 и 100°C, в течение соответственно 6, 6 и 10-18 мин одних банок и охлаждение других в тех же ваннах с водой температурами 95 и 75°C в течение 6 и 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 8 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,16 с.Method for the production of compote from tangerines, 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 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars 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 6, 6 and 10-18 minutes, respectively, of some cans and cooling others in the same baths with water at 95 and 75 ° C for s 6 and 6 minutes with continued cooling in a stream of ambient air temperature 20-25 ° C and a speed of 7-8 m / s for 8 minutes and wherein during heat treatment jar is rotated with the bottom cover at a frequency of 0.16 sec.

Claims

Method for the production of compote from tangerines, 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 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars 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 6, 6 and 10-18 minutes, respectively, of some cans and cooling others in the same baths with water at 95 and 75 ° C for s 6 and 6 minutes with continued cooling in an ambient air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes and wherein the jar is rotated in the heat treatment process with the bottom lid at a frequency of 0.16 s ^{- 1} .