RU2012127000A

RU2012127000A - METHOD FOR PRODUCING COMPOTE FROM CHERRY

Info

Publication number: RU2012127000A
Application number: RU2012127000/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Амият Фейзудиновна Демирова; Мафият Магомедовна Рахманова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-06-27
Filing date: 2012-06-27
Publication date: 2014-01-10
Also published as: RU2508890C1

Abstract

Способ производства компота из вишни, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой температурой 60°С, после чего воду заменяют сиропом 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 6, 6 и 8-15 мин одних банок и охлаждение других в тех же ваннах с водой температурами 95 и 75°С в течение 6 и 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°С 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.A method for the production of cherry compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured into hot cans at a temperature of 60 ° C for 2-3 minutes, 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 6, 6 and 8-15 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75 ° C 6 and 6 min 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 8 min and, in this process, the can is rotated from the bottom to the lid with a frequency of 0.16 s.

Claims

A method for the production of cherry compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured into hot cans at a temperature of 60 ° C for 2-3 minutes, 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 6, 6 and 8-15 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75 ° C 6 and 6 min 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 8 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .