RU2366336C1 - Preserves preparation method of marinated custard squash - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. The method is characterised by the fact that after preliminary preparation and packing in containers custard squash is exposed to processing in microwaves during 120-130 sec. Then water is substituted with filling of temperature not lower than 97°C, sealing and sterilising in autoclave according to the new sterilising mode.

EFFECT: invention allows to decrease sterilising duration and saves thermal energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving squash in banks SKO 1-82-1000.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that prepared cans with the product after packaging, filling and seaming are subjected to heat sterilization in an autoclave according to the regime (for SKO cans 1-82-1000):

where 25 is the duration of heating the water in the autoclave to 100 ° C, min;

10 - the duration of their own sterilization, min;

25 - cooling time, min.

The main disadvantages of this method are:

- the long duration of the heat treatment of the product;

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy and water.

The aim of the proposed method is: reducing the duration of the heat treatment process; reducing the unevenness of heat treatment, improving the quality of finished products and saving heat energy and water.

This goal is achieved due to the fact that according to the proposed method, cans with packaged squash before pouring, pouring for 120-130 s is placed in the microwave chamber, after which pouring the filling, the temperature of which is not lower than 97 ° C, is rolled up and sent to the autoclave for sterilization according to the new regime, which provides for the cooling of canned food in two stages.

An example implementation of the method:

Prepared squash is packed in jars and placed for 120-130 s in a microwave chamber, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, the cans are poured into cans with a temperature not lower than 97 ° C and rolled up. After holding for 30 minutes (the permissible holding time before sterilization), the temperature of the product in the center of the can is 65 ° C (and according to the current technological instructions - 44 ° C). Thus, the initial temperature of the product in the can before sterilization is 21 ° C higher than the canning method according to the current technological instructions.

In the production of canned food, squash pickled pouring temperature should not be lower than 85 ° C.

Since it is boiled at 100 ° C, and the pouring temperature is 85 ° C, there is an ineffective loss of thermal energy for cooling the fill from 100 ° C to 85 ° C; in addition, according to the current technological instructions, it is possible to cool canned food to an autoclave water temperature of 40 ° C, which is also associated with large losses of thermal energy and water.

An increase in the initial temperature of the product in the cans before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the cans for sterilization by up to 21 ° C compared with the initial temperature of the water in the autoclave during sterilization according to the regime of the current technological instruction, and, -secondly, it allows cooling the canned food to a final temperature in two stages, without causing the caps to come off from the cans, since the pressure arising in the cans during sterilization by the proposed method is due product temperature when sealing is much lower than in the operating mode for sterilizing process specification.

In connection with the aforementioned, we propose to cool canned food during sterilization according to the proposed method in two stages: in the first autoclave, where the process of heating to sterilization temperature is carried out and the exposure to cool canned food to an autoclave water temperature of 55 ° C, i.e. 15 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave (tank) without back pressure and a water temperature of 40 ° C.

This cooling method allows, firstly, significantly saving thermal energy for heating water in an autoclave before loading another batch of canned food, since in this case the water will not be heated from 40 ° C, as is accepted according to the regime of the current technological instruction, but from 55 ° C, and in addition there is a saving in cooling water.

The sterilization mode of canned food in an autoclave according to the proposed method can be expressed as follows:

where 12 is the duration of heating the water in the autoclave from 80 to 100 ° C, min;

10 - the length of the period of its own sterilization at 100 ° C of water, min;

20 - the duration of the period of cooling water in an autoclave from 100 ° C to 55 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C min;

80 - the initial temperature of the water in the autoclave before loading canned food, ° C;

100 - sterilization temperature, ° C;

55 - final water temperature in the first autoclave, ° C;

40 - water temperature in the second autoclave (capacity) ° C;

147-167 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating squash fruits in banks before pouring in a microwave camera with a frequency of 2400 ± 50 MHz for 120-130 s; pouring with brine at a temperature not lower than 97 ° C; sterilization according to the new sterilization regime providing for two-stage cooling of canned food.

The mode provides a reduction in the duration of the process of thermal sterilization, saving heat energy and water, as well as improving the quality of the finished product.

Literature

1. A collection of technological instructions for the production of canned food, t.1. - M .: Food industry, 1990.

Claims (1)

A method of preserving squash, characterized in that the cans with packaged squash in them before filling are treated with a microwave field with a frequency of 2400 ± 50 MHz for 120-130 s, then filled with filling to a temperature of at least 97 ° C, rolled up and sterilized in an autoclave by mode

followed by continued cooling in another autoclave or tank according to the mode