RU2380003C1 - Method for manufacturing canned side order carrots - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food-canning industry. According to the method, chopped pre-processed and packed into jars carrots are treated in microwave field with frequency 2400±50 MHz during 150-160 s. After that beet roots are poured over with 97-98°C filling and again treated in microwave field with frequency 2400±50 MHz during 120-130 sec. The jars are sealed and sterilised in autoclave followed by continuing to cool in another autoclave or tank.

EFFECT: invention enables to decrease sterilisation duration 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 "carrot garnish" in cans SKO 1-82-1000.

Sources used to search for 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 containers 1-82-1000):

where 25 is the duration of heating the water in the autoclave to 116 ° C, min;

30 - the duration of their own sterilization, min;

25 - cooling time, min;

235 - 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 pre-packaged carrots are placed in the microwave chamber at a frequency of 2400 ± 50 MHz before pouring for 150-160 s, after which the filling is poured with a temperature of 97-98 ° С, re-placed in the microwave - a camera with a frequency of 2400 ± 50 MHz for 120-130 s, roll up and sterilize in an autoclave according to the new sterilization mode.

An example of the method

Prepared carrots are laid in jars and placed for 150-160 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 filled with a temperature of 97-98 ° C and re-placed in the microwave chamber for 120-130 s, then rolled up and sent for sterilization in an autoclave according to the new sterilization mode.

The temperature of the product in the bank after two-stage processing in the microwave chamber, sealing and holding for 25 minutes (the permissible gap between closure and sterilization) is 79 ° C, and according to the current technological instructions - 43 ° C.

Thus, when canning according to the proposed method, the product at the initial stage of sterilization has a temperature of 79 ° C, i.e. 36 ° C more compared to canning according to the current technological instructions.

Since the pouring is boiled at 100 ° C, and its temperature when filling the cans is about 90 ° C, there is an ineffective loss 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 food 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 36 ° 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 the cooling of canned foods 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 high minutes the product temperature at the seal is much lower than in the operating mode for sterilizing process specification.

In connection with the above, it is proposed 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 the extract is cooled to canned food to a water temperature in the autoclave equal to 50 ° С, i.e. 10 ° C more than the regime of the current technological instruction, followed by continued cooling in another autoclave (tank) without backpressure and a water temperature of 35-30 ° 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 not be heated from 40 ° C, as is accepted according to the regime of the current technological instruction, but from 50 ° 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 12 is the duration of heating the water in the autoclave from 90 ° C to 120 ° C, min;

25 - the length of the period of its own sterilization at 120 ° C of water, min;

20 - the duration of the period of cooling water in an autoclave from 120 ° C to 50 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 35-30 ° C, min;

90 - the initial temperature of the water in the autoclave before loading canned food, ° C;

120 - sterilization temperature, ° C;

50 - final water temperature in the first autoclave, ° C;

35-30 - water temperature in the second autoclave (capacity), ° C;

235 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating carrots in cans before pouring into the microwave field with a frequency of 2400 ± 50 MHz for 150-160 s; pouring brine at a temperature of 97-98 ° C; reheating in a microwave chamber with a frequency of 2400 ± 50 MHz for 120-130 s, sterilization according to the new sterilization mode, which provides 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 carrots, characterized in that the chopped carrots after preliminary preparation and packaging are treated with a microwave field with a frequency of 2400 ± 50 MHz for 150-160 s, then poured by pouring, heated to a temperature of 97-98 ° C, re-treated with a microwave field frequency 2400 ± 50 MHz for 120-130 s, roll up and sterilize in an autoclave according to the mode

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