RU2012127037A - METHOD FOR PRODUCING COMPOTE FROM Cherry-plum - Google Patents

METHOD FOR PRODUCING COMPOTE FROM Cherry-plum Download PDF

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Publication number
RU2012127037A
RU2012127037A RU2012127037/13A RU2012127037A RU2012127037A RU 2012127037 A RU2012127037 A RU 2012127037A RU 2012127037/13 A RU2012127037/13 A RU 2012127037/13A RU 2012127037 A RU2012127037 A RU 2012127037A RU 2012127037 A RU2012127037 A RU 2012127037A
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RU
Russia
Prior art keywords
cans
temperature
plum
cherry
compote
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RU2012127037/13A
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Russian (ru)
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RU2516791C2 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Мафият Магомедовна Рахманова
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Магомед Эминович Ахмедов
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Priority to RU2012127037/13A priority Critical patent/RU2516791C2/en
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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Способ производства компота из алычи, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°С, с последующей заменой воды на сироп температурой 85°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:.A method for the production of compote from cherry plum, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode :.

Claims (1)

Способ производства компота из алычи, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 60°С, с последующей заменой воды на сироп температурой 85°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: 15 − ( 5 − 10 ) − 25 100 ° C
Figure 00000001
 . A method for the production of compote from cherry plum, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode: fifteen - ( 5 - 10 ) - 25 one hundred ° C
Figure 00000001
 .
RU2012127037/13A 2012-06-27 2012-06-27 Cherry plum compote production method RU2516791C2 (en)

Priority Applications (1)

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RU2012127037/13A RU2516791C2 (en) 2012-06-27 2012-06-27 Cherry plum compote production method

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RU2012127037/13A RU2516791C2 (en) 2012-06-27 2012-06-27 Cherry plum compote production method

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RU2012127037A true RU2012127037A (en) 2014-01-10
RU2516791C2 RU2516791C2 (en) 2014-05-20

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Publication number Priority date Publication date Assignee Title
IT201800001725A1 (en) 2018-01-24 2019-07-24 Versalis Spa PROCEDURE FOR THE PRODUCTION OF SUGAR FROM BIOMASS RESULTING FROM GUAYULE PLANTS

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2345679C2 (en) * 2006-06-05 2009-02-10 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for cherry-plum compote sterilisation
RU2406419C1 (en) * 2010-01-20 2010-12-20 Олег Иванович Квасенков Method for production of cherry plum compote

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RU2516791C2 (en) 2014-05-20

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