RU2012152990A - METHOD FOR PRODUCING COMPOTE OF PEACH WITH PITS - Google Patents

METHOD FOR PRODUCING COMPOTE OF PEACH WITH PITS Download PDF

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Publication number
RU2012152990A
RU2012152990A RU2012152990/13A RU2012152990A RU2012152990A RU 2012152990 A RU2012152990 A RU 2012152990A RU 2012152990/13 A RU2012152990/13 A RU 2012152990/13A RU 2012152990 A RU2012152990 A RU 2012152990A RU 2012152990 A RU2012152990 A RU 2012152990A
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temperature
water
pits
poured
minutes
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RU2012152990/13A
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Russian (ru)
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RU2517875C1 (en
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 RU2012152990/13A priority Critical patent/RU2517875C1/en
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Publication of RU2012152990A publication Critical patent/RU2012152990A/en

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

Abstract

Способ производства компота из персиков с косточками, характеризующийся тем, что плоды после подготовки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°С, повторно заливают на 3-4 мин водой с температурой 95°С, после чего заменяют воду сиропом с температурой 95-97°С, закатывают и стерилизуют по режимус последующим продолжением охлаждения в другом автоклаве или емкости по режимув перевернутом состоянии банок.A method of producing stewed peaches with pits, 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 с косточками, характеризующийся тем, что плоды после подготовки и расфасовки в банки заливают на 3-4 мин водой с температурой 85°С, повторно заливают на 3-4 мин водой с температурой 95°С, после чего заменяют воду сиропом с температурой 95-97°С, закатывают и стерилизуют по режиму 10 − ( 10 − 25 ) − 15 90 − 100 − 60 ⋅ 88 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 of producing stewed peaches with pits, 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 10 - ( 10 - 25 ) - fifteen 90 - one hundred - 60 ⋅ 88 to P but
Figure 00000001
 followed by continued cooling in another autoclave or tank mode 5 40
Figure 00000002
 upside down cans.
RU2012152990/13A 2012-12-07 2012-12-07 Method for production of peach compote with kernels RU2517875C1 (en)

Priority Applications (1)

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RU2012152990/13A RU2517875C1 (en) 2012-12-07 2012-12-07 Method for production of peach compote with kernels

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RU2012152990/13A RU2517875C1 (en) 2012-12-07 2012-12-07 Method for production of peach compote with kernels

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RU2517875C1 RU2517875C1 (en) 2014-06-10
RU2012152990A true RU2012152990A (en) 2014-06-20

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2365288C1 (en) * 2008-08-20 2009-08-27 Олег Иванович Квасенков Tinned peach compote production method
RU2389411C1 (en) * 2008-12-29 2010-05-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for sterilising peach compote (with kernels)

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