RU2367306C1 - Pickled scallops preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in production of preserved scallops. Preservation method provides for putting pre-processed scallops in jars; the jars are treated in microwave field with frequency 95-100 s. After that the jars are filled with filler 97°C hot, sealed and sterilised in autoclave according to the new formula.

EFFECT: invention allows to decrease sterilisation duration time and save thermal energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving squash in banks 11-82-800.

Sources that 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 cans 11 -82-800):

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

8 - 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 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 prepackaged squash are placed in the microwave chamber for 95-100 s before pouring, after which the fill is poured, whose temperature is 97 ° C, 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 of the method

Prepared squash is packaged 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, fill the cans with a temperature of 97 ° C and roll up into cans. After exposure for 30 minutes (the permissible exposure time to sterilization), the temperature of the product in the center of the can is 64 ° C (and according to the current technological instructions - 44 ° C). Thus, the initial temperature of the product in the bank before sterilization starts is 20 ° C higher than the canning method according to the current technological instructions.

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

Since it is boiled at 100 ° С, and the temperature during pouring is 85 ° С, there are inefficient losses of thermal energy for cooling the pouring from 100 ° С to 85 ° С; in addition, according to the current technological instructions, it is possible to cool canned foods 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 20 ° 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 during sealing is much lower than during sterilization according to the regime of the current technological instruction.

In connection with the above, it is proposed 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 and aging is carried out, 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 backpressure 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 be heated not 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 of cooling water.

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

Where:

10 - the duration of heating the water in an autoclave from 80 ° to 100 ° C, min;

8 - 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 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;

98 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating squash fruits in banks before pouring in a microwave chamber with a frequency of 2400 ± 50 MHz for 95-100 s; pouring with a temperature of 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 cooling 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 95-100 s, then filled by pouring heated to a temperature of 97 ° C, rolled and sterilized in a two-stage autoclave cooling mode