RU2366338C1 - Natural paprika conservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved paprika. Jars with paprika are placed into the bearer providing air tightness and warmed up in water at 70°C during 5 minutes. After that jars are put into water at 85°C for 5 minutes and then into water at 100°C for 15 minutes. Jars are cooled down in the air flow during 30 minutes at speed 6-7 m/sec. During heat treatment, jars are turned upside down at a frequency of 0.33 s^-1.

EFFECT: invention allows to increase end products quality.

Description

The present invention relates to the canning industry, and in particular to methods of preserving natural sweet pepper in cans SKO 1-82-3000.

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 containers 1-82-3000):

where 20 is the duration of heating the water in the autoclave to 100 ° C, min;

17 - the duration of their own sterilization, min;

35 - cooling time, min;

216 - back pressure in the autoclave, kPa;

100 - sterilization temperature, ° C.

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 and high consumption of heat energy and water.

The aim of the invention is to reduce the duration of the heat treatment process, reduce the unevenness of heat treatment, and thereby improve the quality of the finished product, and save heat energy and water.

This goal is achieved due to the fact that the cans after canning are sealed in a special carrier that provides mechanical tightness of the cans and are preheated in a bath with water at a temperature of 70 ° C for 5 minutes, followed by transfer to a bath with water at a temperature 85 ° C for 8 minutes and 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at its speed of 6 ÷ 7 m / s for 30 minutes, and during the heat treatment, the cans rotate from the bottom to the lid.

An example of the method

Jars of natural sweet pepper after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment) and placed in a hot water bath at 70 ° C for 5 minutes. Since glass containers can withstand a temperature difference of 27 ± 2 ° C [2], this will not cause thermal breakdown of containers when placed in a bath with hot water, given that the initial temperature of the can of pepper is 55 ÷ 56 ° C. After 5 minutes, the carrier with the cans is transferred to a 85 ° C water bath for 8 minutes, followed by transfer to a 100 ° C water bath for 15 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 6-7 m / s for 30 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

Salient features of the proposed method are: three-stage heating of natural sweet pepper in water at temperatures of 70, 85 and 100 ° C for 5, 8 and 15 minutes, respectively, followed by cooling in the stream of atmospheric air at its speed of 6 ÷ 7 m / s for 30 minutes.

The total duration of the sterilization process according to the proposed method is 58 minutes

This mode provides a reduction in the duration of the sterilization mode compared to the analogue by 14 minutes, saves heat energy and water, and also improves the quality of the finished product by reducing the duration of the heat treatment and its uniformity due to the rotation of the container during the heat treatment and ensures the continuity of the technological cycle .

Literature

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

2. Telny E.Ya. The study of heat resistance of glass containers. Izv. Universities of the USSR, Food Technology, 1977, No. 3.

Claims (1)

A method of sterilizing sweet natural pepper, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 5 minutes, followed by transfer to water at a temperature of 85 ° C for 8 minutes and then into water at a temperature of 100 ° C for 15 minutes, after which it is cooled in a stream of air at a speed of 6-7 m / s for 30 minutes, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.33 s ^{- 1} .