RU2371038C1 - Production method for "pickled scallops" preserves - 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 method pre-processed scallops 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 97°C hot, sealed and sterilised in autoclave. Sterilisation mode provides for water warming in autoclave to 100°C during 5 minutes, sterilisation at 100°C during 10 minutes and cooling to 55°C during 10 minutes. After that cooling till 40°C is continued in the other autoclave or container during 5 minutes.

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 of preserving squash in banks SKO 1-82-650.

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 1-82-650):

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 and water.

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 and water

This goal is achieved due to the fact that according to the proposed method, cans with packaged squash before filling the brine for 95-100 s are placed in the microwave chamber, after which the brine is poured, the temperature of which is not lower than 97 ° C, rolled up and sent to the autoclave for sterilization under 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, the brine is poured into cans with a temperature not lower than 97 ° C and rolled up. After holding for 30 minutes (permissible holding time before sterilization), the temperature of the product in the center of the can is 66 ° C (and according to the current technological instructions - 45 ° C). Thus, the initial temperature of the product in the can before sterilization is 21 ° C higher than the canning method according to the current technological instructions.

In the production of canned "canned squash", the temperature of the brine should be 90 ° C.

Since it is boiled at 100 ° C, and the pouring temperature is 90 ° C, there are inefficient losses of thermal energy for cooling the brine from 100 ° C to 90 ° C. In addition, according to the current technological instructions, cooling of canned goods to an autoclave water temperature of 40 ° C is provided, 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 21 ° 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 when sealing is much lower than in the operating mode for sterilizing process specification.

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 of heating to the sterilization temperature and aging is carried out, to cool the 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 back pressure, 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 is the duration of heating the water in the autoclave from 80 ° to 100 ° C, min;

10 - 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;

177.7 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating squash in banks before pouring in a microwave camera with a frequency of 2400 ± 50 MHz for 95-100 s; pouring with brine at a temperature not lower than 97 ° C; sterilization according to the new sterilization regime providing for two-stage cooling of canned food.

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 cans with packaged squash in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 95-100 s before filling the brine, then pour the brine heated to a temperature of at least 97 ° C, roll up and sterilize in an autoclave by mode

followed by continued cooling in another autoclave or tank according to the mode

Where
10 - the duration of heating the water in an autoclave from 80 to 100 ° C, min;
10 - the duration of their own sterilization at 100 ° C of water, min;
15 - the duration of cooling water in an autoclave from 100 to 55 ° C, min;
5 - the duration of cooling in the second autoclave or tank 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 or tank, ° C,
117.7 - back pressure in the first autoclave, kPa.