RU2012152987A - METHOD FOR PRODUCING COMPOTE FROM PEACH PIT-FREE - Google Patents

METHOD FOR PRODUCING COMPOTE FROM PEACH PIT-FREE Download PDF

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Publication number
RU2012152987A
RU2012152987A RU2012152987/13A RU2012152987A RU2012152987A RU 2012152987 A RU2012152987 A RU 2012152987A RU 2012152987/13 A RU2012152987/13 A RU 2012152987/13A RU 2012152987 A RU2012152987 A RU 2012152987A RU 2012152987 A RU2012152987 A RU 2012152987A
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RU
Russia
Prior art keywords
temperature
water
poured
minutes
free
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RU2012152987/13A
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Russian (ru)
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Расул Амиргамзаевич Ахмедов
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Магомед Эминович Ахмедов
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Priority to RU2012152987/13A priority Critical patent/RU2012152987A/en
Publication of RU2012152987A publication Critical patent/RU2012152987A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Способ производства компота из персиков без косточек, характеризующийся тем, что плоды после подготовки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°C, повторно заливают на 3-4 мин водой с температурой 95°C, после чего заменяют воду сиропом с температурой 95-97°C, закатывают и стерилизуют по режимус последующим продолжением охлаждения в другом автоклаве или емкости по режимув перевернутом состоянии банок.A method for the production of compote from peaches without stones, characterized in that the fruits after preparation and packaging in jars are poured for 3-4 minutes with water at a temperature of 85 ° C, re-poured for 3-4 minutes with water at a temperature of 95 ° C, after which the water is replaced syrup with a temperature of 95-97 ° C, roll up and sterilized according to the mode, followed by continued cooling in another autoclave or container according to the mode in the inverted state of the cans.

Claims (1)

Способ производства компота из персиков без косточек, характеризующийся тем, что плоды после подготовки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°C, повторно заливают на 3-4 мин водой с температурой 95°C, после чего заменяют воду сиропом с температурой 95-97°C, закатывают и стерилизуют по режиму 5 − ( 10 − 15 ) − 15 90 − 100 − 60 ⋅ 98   к П а
Figure 00000001
 с последующим продолжением охлаждения в другом автоклаве или емкости по режиму 5 40
Figure 00000002
 в перевернутом состоянии банок. A method for the production of compote from peaches without stones, characterized in that the fruits after preparation and packaging in jars are poured for 3-4 minutes with water at a temperature of 85 ° C, re-poured for 3-4 minutes with water at a temperature of 95 ° C, after which the water is replaced syrup with a temperature of 95-97 ° C, roll up and sterilize according to the regime 5 - ( 10 - fifteen ) - fifteen 90 - one hundred - 60 ⋅ 98 to P but
Figure 00000001
 followed by continued cooling in another autoclave or tank mode 5 40
Figure 00000002
 upside down cans.
RU2012152987/13A 2012-12-07 2012-12-07 METHOD FOR PRODUCING COMPOTE FROM PEACH PIT-FREE RU2012152987A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012152987/13A RU2012152987A (en) 2012-12-07 2012-12-07 METHOD FOR PRODUCING COMPOTE FROM PEACH PIT-FREE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012152987/13A RU2012152987A (en) 2012-12-07 2012-12-07 METHOD FOR PRODUCING COMPOTE FROM PEACH PIT-FREE

Publications (1)

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RU2012152987A true RU2012152987A (en) 2014-06-20

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RU (1) RU2012152987A (en)

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Effective date: 20151208