RU2376908C1 - Cucumbers preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: according to the method pre-processed cucumbers are packed in jars; the jars are put in microwave oven for 80-90 sec. After that, the jars are filled with brine at least 97°C hot, sealed and sterilised in autoclave.

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 cucumbers in banks SKO 1-82-500.

Sources from which the search was performed for 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 containers SKO 1-82-500):

where 25 is the duration of heating the water in the autoclave to 100 ° C, min;

5 - duration of own sterilization, min;

25 - cooling time, min.

The main disadvantages of this method are:

- long duration of the process of 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 pre-packed cucumbers are placed in a microwave chamber for 80-90 s before pouring, after which the brine is poured, the temperature of which is not lower than 97 ° C, rolled up and sent to an autoclave for sterilization under the new regime, which provides for the cooling of canned food in two stages.

An example implementation of the method.

Prepared cucumbers are packaged in jars and placed in a microwave chamber for 80-90 s, 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 exposure for 30 minutes (permissible exposure time to sterilization), the temperature of the product in the center of the can is 65 ° C (and according to the current technological instructions - 44 ° 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 food, canned pickles should have a temperature of not less than 85 ° C during pouring.

Since it is boiled at 100 ° С, and the temperature during pouring is not lower than 85 ° С, thus, there are inefficient losses of thermal energy for cooling the pouring from 100 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 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 during sealing is much 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, 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 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 15 is the duration of the heating of the water in the autoclave from 85 to 100 ° C, min;

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

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

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C, min;

85 - 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;

147-176 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating the fruits of cucumbers in banks before pouring into the microwave field with a frequency of 2400 ± 50 MHz for 80-90 s; pouring a solution with 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 cucumbers, characterized in that the cans with the cucumbers packaged in them are placed in a microwave field with a frequency of 2400 ± 50 MHz for 80-90 s before pouring, then filled with brine heated to a temperature of at least 97 ° C, rolled up and sterilized in autoclave mode

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

.