RU2367307C1 - Preserved 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. According to the preservation method scallops are put in jars, jars are put in microwave oven for 120-130 seconds before filler at 97°C is added into jars, then jars are repeatedly processed in microwave oven, sealed and sterilised in autoclave according to the new mode.

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 1-82-1000.

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 1-821000):

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

15 - the duration of 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 120-130 s are placed in a microwave chamber with a frequency of 2400 ÷ 50 MHz, after which they are poured with brine, whose temperature is 97 ° C, re-placed in a microwave - a camera with a frequency of 2400 ÷ 50 MHz for 90-100 s, is sealed and sterilized in an autoclave according to the new sterilization mode.

An example of the method

Prepared squash is packed in jars and placed for 100-110 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 97 ° C is poured into the cans and re-placed in the microwave chamber for 90-100 s, sealed and autoclaved in the new sterilization mode. After exposure for 30 minutes (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can was 85 ° C, and when canning according to the method of the current technological instruction, the temperature is 45 ° C.

Thus, the initial temperature of the product according to the proposed method before sterilization is 85 ° C, i.e. 38 ° C more than the canning method according to the current technological instructions.

In the center of the can, the temperature at 85 ° C during sterilization according to the regime of the current technological instruction reaches only 15-20 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 15 minutes from the moment of sterilization is already 9 ÷ 10 ° C, which further increases, reaching up to 11-12 ° C, and accordingly, the magnitudes 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 85 °, and with further heating, the temperature difference between the center and the periphery is reached up to 8 ÷ 9 ° С.

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

Where

5 - the duration of the heating of the water in the autoclave to 100 ° C, min;

15 - the length of the period of own sterilization, min;

20 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

117.7 - back pressure, kPa.

Salient features of the proposed method are the preheating of squash in a microwave field with a frequency of 2400 ± 50 MHz for 120-130 s, followed by pouring with a brine at a temperature of 97 ° C, re-placement in a microwave chamber with a frequency of 2400 ± 50 MHz for 90 ÷ 100 s with subsequent sealing and sterilization in an autoclave according to the new regime.

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 preliminary preparation and packaging in cans before filling the brine is treated with a microwave field with a frequency of 2400 ± 50 MHz for 120-130 s, then filled with brine heated to a temperature of 97 ° C, and then re-processed Microwave field with a frequency of 2400 ± 50 MHz for 90-100 s followed by sealing and sterilization in an autoclave according to the regime

.