RU2380005C1 - 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 carrots are packed in jars; the jars are filled with water heated to 95°C and thus kept for 3-4 minutes. After that the water is replaced with filling heated to 97-95°C. The jars are sealed and autoclaved followed by cooling in another autoclave or tank.

EFFECT: invention enables to decrease sterilisation duration time and save thermal energy and water.

Description

The proposed method relates to the canning industry, and in particular to methods for the production of canned food "Carrot garnish" in cans SKO 1-82-3000.

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 1-82-3000):

where 20 is the duration of heating the water in the autoclave to 116 ° C, min;

50 - the duration of their own sterilization, min;

35- (40) - cooling duration, min.

255 - 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, the prepared chopped carrots are placed in jars and filled with hot water for at least 95 ° C for 3-4 minutes, followed by replacing it with pouring at a temperature of 97-98 ° C and sterilizing in an autoclave according to the new regime providing two-stage cooling.

An example of the method

Sliced carrots prepared in accordance with the technological instructions inclusively prior to the laying process are laid in jars. Further, according to the current technological instructions, the cans are poured with hot pouring at a temperature of at least 90 ° C, immediately sealed on a seaming machine and transferred to sterilization.

We suggest filling filled cans for 3-4 minutes with hot water at a temperature of at least 95 ° C, followed by replacing it with pouring at a temperature of 97-98 ° C, then the cans are sealed on a seaming machine and transferred for sterilization.

After exposure for 25 minutes (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can is 64 ° C, and when canning according to the method of the current technological instruction, the temperature of the product in the center of the can is 44 ° C.

Thus, the initial temperature of the product according to the proposed method before sterilization is 64 ° C, i.e. 20 ° C more than the canning method according to the current technological instructions.

Since the fill is boiled at 100 ° C, and the temperature when filling the cans is about 90 ° C, there are inefficient losses 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 20 ° 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 sterilization temperature and aging is carried out, to cool canned food to an autoclave water temperature of 45 ° С, i.e. 5 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave (tank) without back pressure and at a water temperature of 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 45 ° 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 80 ° to 120 ° C, min;

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

30- (40) - 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 40 ° C, min;

80 - 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;

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

255 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are pre-heating carrots in cans with hot water at a temperature of at least 95 ° C for 3-4 minutes, followed by replacing it with pouring at a temperature of 97-96 ° C and sterilization according to the new sterilization regime, which provides for two-stage cooling of canned food.

The mode provides industrial sterility of canned food, saving heat energy and cooling water, and also reduces the duration of the heat sterilization process.

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 in cans are poured for 3-4 minutes with hot water at a temperature of 95 ° C, after which it is replaced by pouring with a temperature of 97-95 ° C, rolled up and sterilized according to the regime

in an autoclave followed by continued cooling in another autoclave or container according to the regime

.