RU2367291C1 - Preserved scallops preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry. Pre-processed scallops are packed in jars and put in microwave oven for 80-90 seconds before filling up with brine at 97°C. After that they are repeatedly microwave treated, sealed, matured in warm air chamber and cooled down.

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 "canned squash" in cans SKO 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 SKO cans 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.

This goal is achieved due to the fact that, according to the proposed method, cans with packaged squash before filling for 80-90 s are placed in a microwave chamber with a frequency of 2400 ± 50 MHz, after which they are poured with brine, the temperature of which is not lower than 97 ° C, re-placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 70-80 s and heat the contents of the cans to 95-96 ° C, roll up, hold in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and subjected to step cooling air and water for 20 minutes.

An example of the method

Prepared squash is packaged in jars and placed for 80-90 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 is poured into cans at a temperature not lower than 97 ° C and re-placed in the microwave chamber for 70-80s and the contents of the can are heated to 95-96 ° C.

Then the cans are rolled up, 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.

The salient features of the proposed method are the preheating of squash in a microwave field with a frequency of 2400 ± 50 MHz for 80-90 s followed by pouring with a brine at a temperature of at least 97 ° C, re-placement in a microwave chamber with a frequency of 2400 ± 50 MHz for 70-80 s , sealing and holding in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes, stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

This mode of heat sterilization reduces the duration of the process of heat sterilization of canned food, reduces the unevenness of heat treatment, 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.1. - M .: Food industry, 1990.

Claims (1)

A method of preserving squash, characterized in that the squash after preliminary preparation and packaging in cans before pouring the brine is treated with a microwave field with a frequency of 2400 ± 50 MHz for 80-90 s, then is filled with brine heated to a temperature of 97 ° C, and then repeatedly treated with a microwave field with a frequency of 2400 ± 50 MHz for 70-80 s and heated the contents of the cans to 95-96 ° C followed by sealing, then kept in a stream of air heated to 105-110 ° C for 8-10 minutes and cooled in steps in a stream of atmospheric air and irrigation water for 20 minutes