RU2367267C1 - Production method for "gherkins" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry. Pre-processed cucumbers are packed in jars; the jars are put in microwave oven for 95-100 sec. After that the jars are filled with brine at least 95°C hot, is additionally UHF-treated. After that they are taken into hot air chambers and cooled.

EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving canned food "Canned Cucumbers" in cans SKO 1-82-650.

Sources, which were searched by this method, showed that its prototype is the method [1], the essence of which is that the prepared cans with the product after packaging, filling and seaming are subjected to heat sterilization in an autoclave according to the mode (for containers SKO 1-82-650):

Where: 25 - the duration of heating the water in the autoclave to 100 ° C, min;

8 - 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.

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.

This goal is achieved due to the fact that, according to the proposed method, cans with prepacked cucumbers are placed in the microwave chamber at a frequency of 2400 ÷ 50 MHz for pouring for 95-100 s, after which they are poured with brine, whose temperature is 95 ° C, rolled up and re-placed in A microwave camera with a frequency of 2400 ÷ 50 MHz for 85-90 s is kept in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and subjected to stepwise cooling with air and water for 20 minutes.

An example implementation of the method:

Prepared fruits are packed in jars and placed for 95-100 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 brine with a temperature of 95 ° C is poured into the cans, rolled up and re-placed in the microwave chamber for 85-90 s and the contents of the can are heated to 95-96 ° C.

Then the cans are placed in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes, followed by stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

Salient features of the proposed method are pre-heating of fruits in a microwave field with a frequency of 2400 ± 50 MHz for 95-100 s, followed by pouring with a brine temperature of 95 ° C, sealing and re-placement in a microwave camera with a frequency of 2400 ± 50 MHz at 85-90 s, holding in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

This mode of thermal sterilization provides industrial sterility of canned food, for which the mortality rate is 14-24 conv. min [2].

The proposed method reduces the duration of the process of heat sterilization of canned food, reduces the unevenness of the heat treatment of the product, improves the quality of the finished product and saves heat energy.

Literature:

1. A collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1977.

2. L. Flaumenbaum. Basics of food preservation. M: Light and food. prom 1982.

Claims (1)

A method of preserving cucumbers, characterized in that the cucumbers, after preliminary preparation and packaging in cans, are placed in a microwave camera with a frequency of 2400 ± 50 MHz for 95-100 s, then filled with brine at a temperature of 95 ° C, rolled up, re-placed in a microwave camera with a frequency of 2400 ± 50 MHz for 85-90 s, followed by exposure in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.