RU2012130250A - METHOD FOR CANNING STERILIZATION "MEAT-VEGETABLE SOUP PUREE WITH COLORED Cabbage" - Google Patents

METHOD FOR CANNING STERILIZATION "MEAT-VEGETABLE SOUP PUREE WITH COLORED Cabbage" Download PDF

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Publication number
RU2012130250A
RU2012130250A RU2012130250/13A RU2012130250A RU2012130250A RU 2012130250 A RU2012130250 A RU 2012130250A RU 2012130250/13 A RU2012130250/13 A RU 2012130250/13A RU 2012130250 A RU2012130250 A RU 2012130250A RU 2012130250 A RU2012130250 A RU 2012130250A
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RU
Russia
Prior art keywords
cans
water
meat
temperatures
minutes
Prior art date
Application number
RU2012130250/13A
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Russian (ru)
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RU2616389C2 (en
Inventor
Магомед Эминович Ахмедов
Милена Магомедовна Ахмедова
Амият Фейзудиновна Демирова
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Магомед Эминович Ахмедов
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Priority to RU2012130250A priority Critical patent/RU2616389C2/en
Publication of RU2012130250A publication Critical patent/RU2012130250A/en
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Publication of RU2616389C2 publication Critical patent/RU2616389C2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Способ стерилизации супа-пюре мясо-овощного с цветной капустой, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 80, 100°С и раствором хлористого кальция 120°С, в течение соответственно 5, 5 и 35 мин одних банок ц охлаждение других в тех же ваннах с водой температурами 100, и 80°С в течение 5 и 5 мин с продолжением охлаждения в другой ванне при температуре воды 60-40°С в течение 10 мин и при этом в течение всего процесса тепловой обработки банки вращаются с донышка на крышку с частотой 0,1 с.A method of sterilizing meat-vegetable soup with cauliflower, characterized in that after seaming the cans are installed in a carrier that provides mechanical tightness of the cans and simultaneously carry out stepwise heating in baths with water at temperatures of 80, 100 ° C and a solution of calcium chloride 120 ° C, for 5, 5 and 35 minutes, respectively, of some cans; cooling of others in the same bathtubs with water at temperatures of 100, and 80 ° C for 5 and 5 minutes, with continued cooling in another bath at a water temperature of 60-40 ° C for 10 min and at the same time during the whole process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s.

Claims (1)

Способ стерилизации супа-пюре мясо-овощного с цветной капустой, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок и осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 80, 100°С и раствором хлористого кальция 120°С, в течение соответственно 5, 5 и 35 мин одних банок ц охлаждение других в тех же ваннах с водой температурами 100, и 80°С в течение 5 и 5 мин с продолжением охлаждения в другой ванне при температуре воды 60-40°С в течение 10 мин и при этом в течение всего процесса тепловой обработки банки вращаются с донышка на крышку с частотой 0,1 с-1. A method of sterilizing meat-vegetable soup with cauliflower, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and at the same time stepwise heating in baths with water at temperatures of 80, 100 ° C and a solution of calcium chloride 120 ° C is carried out, for 5, 5 and 35 minutes, respectively, of some cans; cooling of others in the same bathtubs with water at temperatures of 100, and 80 ° C for 5 and 5 minutes, with continued cooling in another bath at a water temperature of 60-40 ° C for 10 min and at the same time during the entire process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s -1 .
RU2012130250A 2012-07-16 2012-07-16 Method for sterilisation of preserves "pureed meat-and-vegetable soup with cauliflowers" RU2616389C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012130250A RU2616389C2 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pureed meat-and-vegetable soup with cauliflowers"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012130250A RU2616389C2 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pureed meat-and-vegetable soup with cauliflowers"

Publications (2)

Publication Number Publication Date
RU2012130250A true RU2012130250A (en) 2014-01-27
RU2616389C2 RU2616389C2 (en) 2017-04-14

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012130250A RU2616389C2 (en) 2012-07-16 2012-07-16 Method for sterilisation of preserves "pureed meat-and-vegetable soup with cauliflowers"

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Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2039468C1 (en) * 1991-06-24 1995-07-20 Харьковский Институт Общественного Питания Method for preparation of semifinished soup-puree from poultry meat
JPH06181724A (en) * 1992-12-18 1994-07-05 Ajinomoto Co Inc Production of retort food
RU2360547C1 (en) * 2008-03-20 2009-07-10 Олег Иванович Квасенков "beef and cauliflower soup" preserve preparation method
RU2403825C1 (en) * 2009-05-25 2010-11-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for production of preserved pureed soup of meat and vegetables with cauliflowers

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Publication number Publication date
RU2616389C2 (en) 2017-04-14

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Effective date: 20150717

FZ9A Application not withdrawn (correction of the notice of withdrawal)

Effective date: 20160421