RU2013116162A

RU2013116162A - METHOD OF CANNED STERILIZATION "TOMATOES Wiped"

Info

Publication number: RU2013116162A
Application number: RU2013116162/13A
Authority: RU
Inventors: Амият Фейзудиновна Демирова; Магомед Эминович Ахмедов
Priority date: 2013-04-09
Filing date: 2013-04-09
Publication date: 2014-10-20
Also published as: RU2539948C2

Abstract

Способ стерилизации консервов «томаты протертые», характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают ступенчатой тепловой обработке в воде и растворе хлористого кальция без противодавления по режимугде 5 - продолжительность периода нагрева консервов при температуре воды 80°C, мин;5 - продолжительность периода нагрева консервов при температуре воды 100°C, мин;5 - продолжительность периода нагрева консервов в растворе хлористого кальция при температуре раствора 120°C, мин;5 - продолжительность периода нагрева консервов в растворе хлористого кальция при температуре раствора 140°C, мин;5 - продолжительность периода охлаждения консервов в растворе хлористого кальция при температуре раствора 120°C, мин;5 - продолжительность периода охлаждения консервов при температуре воды 100°C, мин;5 - продолжительность периода охлаждения консервов при температуре воды 80°C, мин;10 - продолжительность периода охлаждения консервов при температуре воды 60-40°C, мин.The method of sterilization of canned food is “rubbed tomatoes”, characterized in that after seaming the cans are installed in a carrier that provides mechanical tightness of the cans and subjected to stepwise heat treatment in water and a solution of calcium chloride without backpressure according to mode 5 - the duration of the canned food heating period at a water temperature of 80 ° C, min; 5 - the duration of the heating period of canned food at a water temperature of 100 ° C, min; 5 - the duration of the heating period of canned food in a solution of calcium chloride at a temperature of thief 120 ° C, min; 5 - duration of the canned food heating period in calcium chloride solution at a solution temperature of 140 ° C, min; 5 - duration of the canned food cooling period in calcium chloride solution at a solution temperature of 120 ° C, min; 5 - cooling period canned food at a water temperature of 100 ° C, min; 5 - the duration of the cooling period of canned food at a water temperature of 80 ° C, min; 10 - the duration of the cooling period of canned food at a water temperature of 60-40 ° C, min.

Claims

The method of sterilization of canned food "rubbed tomatoes", characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and subjected to stepwise heat treatment in water and a solution of calcium chloride without backpressure according to the mode

\frac{5}{80^{\circ} C} \cdot \frac{5}{{one hundred}^{\circ} C} \cdot \frac{5}{120^{\circ} C} \cdot \frac{5}{140^{\circ} C} \cdot \frac{5}{120^{\circ} C} \cdot \frac{5}{{one hundred}^{\circ} C} \cdot \frac{5}{80^{\circ} C} \cdot \frac{10}{60 - 40^{\circ} C}

where 5 is the duration of the heating period of canned food at a water temperature of 80 ° C, min;

5 - the duration of the heating period of canned food at a water temperature of 100 ° C, min;

5 - the duration of the heating period of canned food in a solution of calcium chloride at a solution temperature of 120 ° C, min;

5 - the duration of the heating period of canned food in a solution of calcium chloride at a solution temperature of 140 ° C, min;

5 - the duration of the cooling period of canned food in a solution of calcium chloride at a solution temperature of 120 ° C, min;

5 - the duration of the cooling period of canned food at a water temperature of 100 ° C, min;

5 - the duration of the cooling period of canned food at a water temperature of 80 ° C, min;

10 - the duration of the cooling period of canned food at a water temperature of 60-40 ° C, min.