RU2369285C1 - Production method for "pickled scallops" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for packing of scallops in jars 11-68-350. Jars are treated in microwave field with frequency 2400±50 MHz during 60-70 s. After that they are filled with brine warmed up to at least 97°C. After that jars are repeatedly treated in microwave field with frequency 2400±50 MHz during 65-70 s with following sealing and sterilisation in autoclave and following cooling in other autoclave or container.

EFFECT: invention allows to reduce thermal treatment duration and enhance treatment uniformity.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving canned "canned squash" in banks 11-68-350.

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 banks 11- 68-350):

Where: 20 - 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 60-70 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 camera with a frequency of 2400 ± 50 MHz for 65-70 s is sealed and sterilized in an autoclave, while preserves are cooled in two stages in the first autoclave with back pressure and in the second autoclave or container without back pressure.

An example implementation of the method:

Prepared squash is packaged in jars and placed in a microwave chamber for 60-70 s, 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 at least 97 ° C is poured into the cans, re-placed in the microwave chamber for 65-70 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 of the product in the center of the can is 45 ° C.

Thus, the initial temperature of the product according to the proposed method, before sterilization is 85 ° C, i.e. 40 ° C more than the canning method according to the current technological instructions.

In the center of the can, the temperature is 85 ° C during sterilization according to the regime of the current technological instruction, it reaches only 10-12 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 starts is already 5 ÷ 6 ° С, which further increases, reaching up to 8-9 ° С, 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 ° C, and with further heating, the temperature difference between the center and the periphery is reached up to 7-8 ° C.

In the production of canned food, squash, canned brine temperature should not be lower than 90 ° C.

Since the brine is boiled at 100 ° C, and the pouring temperature is 90 ° C, thus, there are inefficient losses of thermal energy for cooling the fill from 100 ° C to 90 ° C; 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 both thermal energy and water.

An increase in the initial temperature of the product in the cans before sterilization due to microwave heating before loading the cans for sterilization by up to 40 ° C, since the temperature of the cans arriving for sterilization is 40 ° C higher than 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 according to the proposed method, due to the relatively high temperature during sealing, the duct is lower than during sterilization according to the regime of the current technological 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 held, to cool the canned food to an autoclave water temperature of 55 ° C, i.e. 15 ° C more than the regime of the current technological instruction, followed by continued cooling in another autoclave or container without backpressure and a water temperature of 40 ° C.

This cooling method allows, firstly, significantly saving thermal energy for heating water in the autoclave before loading the next batch of canned food, since in this case the heating of water in the autoclave will be carried out 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:

5 - the duration of heating the water in the autoclave from 90 ° C to 100 ° C, min;

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

12 - the duration of the period of cooling water in an autoclave from 100 ° C to 55 ° C, min;

8 - the duration of cooling in a second autoclave or container at 40 ° C min;

90 - 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 or tank ° C;

98 - back pressure in the first autoclave, kPa.

Significant distinguishing features of the proposed method are pre-heating of fruits in a microwave field with a frequency of 2400 ± 50 MHz for 60-70 s, followed by pouring with brine at a temperature not lower than 97 ° C, re-placement in a microwave camera with a frequency of 2400 ± 50 MHz at 65- 70 s, followed by sealing and sterilization in an autoclave according to the new regime.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, and saves thermal energy and cooling water.

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 11-68-350 before filling the brine is treated with a microwave field with a frequency of 2400 ± 50 MHz for 60-70 s, then the brine is heated to a temperature of 97 ° C, after which it is re-treated with a microwave field with a frequency of 2400 ± 50 MHz for 65-70 s, followed by sealing and sterilization in an autoclave according to the regime

and continued cooling in another autoclave or tank mode

.