RU2379991C1 - Marrows preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for packing the marrows into cans. The packed marrows are treated with microwave frequency field of 2400±50 MHz for 95-100 sec. The jars are filled with pickle heated to 95°C after which they are again treated with microwave frequency field of 2400±50 MHz for 85-90 sec and the marrows in the jars are heated to 95-96°C. The jars are sealed and kept in the 105-110°C hot air flow for 8-10 min and then they are cooled gradually in the atmospheric air flow and by rinsing with water for 20 min.

EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of canned canned zucchini in cans SKO 1-82-500.

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 1-82-500):

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

5 - duration of own sterilization, min;

25 - cooling time, min;

147-177 - back pressure in the autoclave, kPa.

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.

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 zucchini are placed in a microwave chamber with a frequency of 2400 ÷ 50 MHz before filling for 95-100 s, after which they are poured with brine, 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 85-90 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 of the method

Prepared zucchini is packed 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 at a temperature of at least 95 ° C, re-placed in the microwave chamber for 85-90 s and the contents of the can are heated to 95-96 ° C and sealed.

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.

Salient features of the proposed method are the preheating of zucchini in a microwave field with a frequency of 2400 ± 50 MHz for 95-100 s, followed by pouring with brine at a temperature of at least 95 ° C, re-placement in a microwave chamber with a frequency of 2400 ± 50 MHz for 85-90 s, sealing, 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 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 energy.

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 zucchini, characterized in that the zucchini 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 95-100 s, then poured with brine heated to a temperature of 95 ° C, and then re-processed Microwave field with a frequency of 2400 ± 50 MHz for 85-90 s and heat the contents of the cans to 95-96 ° C, followed by sealing, then incubated in a stream of air heated to 105-110 ° C for 8-10 minutes and cool stepwise in a stream of atmospheric air and irrigation in doy for 20 minutes