RU2012138066A - METHOD FOR PRODUCING KINKANA COMPOTE - Google Patents

METHOD FOR PRODUCING KINKANA COMPOTE Download PDF

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Publication number
RU2012138066A
RU2012138066A RU2012138066/13A RU2012138066A RU2012138066A RU 2012138066 A RU2012138066 A RU 2012138066A RU 2012138066/13 A RU2012138066/13 A RU 2012138066/13A RU 2012138066 A RU2012138066 A RU 2012138066A RU 2012138066 A RU2012138066 A RU 2012138066A
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RU
Russia
Prior art keywords
water
temperature
minutes
jars
compote
Prior art date
Application number
RU2012138066/13A
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Russian (ru)
Inventor
Магомед Эминович Ахмедов
Милена Магомедовна Ахмедова
Original Assignee
Магомед Эминович Ахмедов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Магомед Эминович Ахмедов filed Critical Магомед Эминович Ахмедов
Priority to RU2012138066/13A priority Critical patent/RU2012138066A/en
Publication of RU2012138066A publication Critical patent/RU2012138066A/en

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

Abstract

Способ производства компота из кинканы, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой температурой 85°C, после чего воду заменяют сиропом температурой 95°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают ступенчатому нагреву в ваннах с водой температурами 80 и 100°C в течение соответственно 6 и 18 мин с последующим охлаждением в той же ванне с водой температурой 80°C в течение 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 15 мин, и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,166 с.A method of producing kinkan compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2–5 min 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 is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 6 and 18 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 6 minutes with continued cooling in the flow of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 15 minutes, and in this process, the can is rotated from the bottom to the lid with a frequency of 0.166 s.

Claims (1)

Способ производства компота из кинканы, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой температурой 85°C, после чего воду заменяют сиропом температурой 95°C, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают ступенчатому нагреву в ваннах с водой температурами 80 и 100°C в течение соответственно 6 и 18 мин с последующим охлаждением в той же ванне с водой температурой 80°C в течение 6 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 15 мин, и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,166 с-1. A method of producing kinkan compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2–5 min 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 is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 6 and 18 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 6 minutes with continued cooling in the flow of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 15 min, and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.166 s -1 .
RU2012138066/13A 2012-09-05 2012-09-05 METHOD FOR PRODUCING KINKANA COMPOTE RU2012138066A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012138066/13A RU2012138066A (en) 2012-09-05 2012-09-05 METHOD FOR PRODUCING KINKANA COMPOTE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012138066/13A RU2012138066A (en) 2012-09-05 2012-09-05 METHOD FOR PRODUCING KINKANA COMPOTE

Publications (1)

Publication Number Publication Date
RU2012138066A true RU2012138066A (en) 2014-03-10

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ID=50191617

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012138066/13A RU2012138066A (en) 2012-09-05 2012-09-05 METHOD FOR PRODUCING KINKANA COMPOTE

Country Status (1)

Country Link
RU (1) RU2012138066A (en)

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Effective date: 20150907