RU2371060C1 - 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 pickled scallops. Preserving method is characterised by the fact that custard squash packed in containers are put in microwave chamber for 100-110 sec. The filler of 95°C is added and jars are repeatedly microwave processed, 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 for preserving canned marinated squash in cans 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 is 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.

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 for 100-110 s are placed in a microwave camera with a frequency of 2400 ± 50 MHz, after which fill is filled, the temperature of which is not lower than 95 ° C, rolled up and reused placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 80-90 s, kept in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and subjected to stepwise cooling with air and water for 20 minutes.

An example implementation 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 cans are poured into cans with a temperature of at least 95 ° C and rolled up and re-placed in the microwave chamber for 80-90 s and the contents of the can are heated to 95-96 ° C.

Then the cans are 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.

Significant distinguishing features of the proposed method are the preheating of squash in a microwave field with a frequency of 2400 ± 50 MHz for 100-110 s, followed by filling with filling with a temperature of at least 95 ° C, sealing and re-placement in a microwave camera with a frequency of 2400 ± 50 MHz for 80 ÷ 90 s, holding in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

This mode of heat sterilization ensures the industrial sterility of canned food, reduces the duration of the heat sterilization process, reduces the unevenness of the heat treatment of the product, improves the quality of the finished product and saves heat and water.

Literature

1. A collection of technological instructions for the production of canned food. T. 1, M., 1990.

Claims (1)

A method of preserving squash, characterized in that the squash after preliminary preparation and packaging in cans is placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 100-110 s, then it is poured by pouring with a temperature of at least 95 ° C, rolled up, re-placed in a microwave chamber with a frequency 2400 ± 50 MHz for 80-90 s, followed by exposure in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.