RU2366342C1 - Production method for "pickled custard squash" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in preserving of custard squash. Preservation method of custard squash is characterised by the fact that after preliminary preparation and packing in containers custard squash is filled with water of temperature 90°C for 2-3 minutes, then water is substituted with salt water of temperature 95°C, closured and sterilised in autoclave according to the mode

that includes two-stage cooling down in the first autoclave with counterpressure and in the second autoclave without counterpressure.

EFFECT: invention allows to decrease sterilising duration, decrease inequality of thermal processing and provide saving of thermal energy.

Description

The invention relates to the canning industry, and in particular to methods for preserving canned squash in cans 1-82-500.

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 can 1 -82-500)

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

10 - the duration of their own sterilization, min;

20 - 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.

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

предусматривающему двухступенчатое охлаждение, в первом автоклаве с противодавлением и во втором автоклаве или емкости без противодавления.This goal is achieved due to the fact that according to the proposed method, squash after packing is packaged in cans and filled with hot water at a temperature of 90 ° C for 2-3 minutes, followed by replacing it with a brine of 95 ° C and sterilizing in an autoclave according to the new regime:

providing two-stage cooling, in the first autoclave with back pressure and in the second autoclave or tank without back pressure.

An example of the method

Squash prepared in accordance with the technological instructions is packaged in banks. Further, according to the current technological instructions, squash placed in cans is poured with a 90 ° C brine, rolled up and the cans are sent for sterilization.

We suggest filling the squash filled in cans for 2-3 minutes with water at a temperature of 90 ° C, followed by replacing it with a brine at 95 ° C, then the cans are rolled up and sent for sterilization according to the new sterilization regime, which provides for two-stage cooling of canned food.

After exposure for 30 minutes (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can was 58 ° C, and when canning according to the method of the current technological instruction, the temperature of the product in the center of the can is 46 ° C.

Thus, the initial temperature of the product according to the proposed method before sterilization is 58 ° C, i.e. 12 ° C more than the canning method according to the current technological instructions.

In the center of the can, the temperature during sterilization according to the regime of the current technological instruction reaches 58 ° C only 7-8 minutes after the start of the thermal sterilization process.

In addition, when sterilizing according to the regime of the current technological instruction, the temperature difference between the central and peripheral points of the product in the bank after 10 minutes from the moment of the start of sterilization is already 7-8 ° С, in the future it increases, reaching 10-11 ° С, and accordingly, the magnitude of the sterilizing effects for these points are different.

When sterilizing according to the proposed method, the heating of the product in an autoclave begins with a temperature almost equal in the center and periphery, equal to 58 °, and with further heating, the temperature difference between the center and the periphery is reached up to 8-9 ° С.

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 12 ° 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 to the high product temperature in the encapsulation is somewhat lower than the sterilization of the current mode the process instruction.

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 is heated to the sterilization temperature, and the extract is cooled to preserve the canned food to the water temperature in the autoclave, equal to 50 ° C, i.e. . 10 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave or container without backpressure at a water temperature of 40 ° C.

This cooling method allows, firstly, to significantly save 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 50 ° C, and in addition, there is a saving of 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 75 ° to 100 ° C, min;

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

15 - the duration of the period of cooling water in an autoclave from 100 ° C to 50 ° C with back pressure, min;

5 - the duration of cooling in the second autoclave or container at 40 ° C without backpressure, min;

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

100 - sterilization temperature, ° C;

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

40 - water temperature in the second autoclave or container, ° C;

117.7 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are the preheating of squash in banks before pouring brine with hot water at a temperature of 90 ° C for 2-3 minutes, replacing it with a brine at 95 ° C and cooling the canned food in two stages.

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 squash after pre-preparation and packaging in cans is filled with water at a temperature of 90 ° C for 2-3 minutes, after which the water is replaced with brine with a temperature of at least 95 ° C, rolled up and sterilized according to the regimen

providing two-stage cooling, in the first autoclave with back pressure and in the second without back pressure.