RU2380962C1 - Production method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after packaging the fruit into jars, the fruits are poured over with 60°C hot water for 2-3 min which is then replaced with 85°C hot syrup. Then the jars are sealed, put on the carrier ensuring mechanical airtightness of the jars and they are heated in 80°C hot water for 8 min followed by taking them over into 100°C hot water for 12-15 min. After that tins are cooled down in the air flow during 15 minutes at speed 3-4 m/sec. In the course of heat treatment, the jars are turned upside down and rotated at a rate of 0.1 s^-1.

EFFECT: improved finished products quality, reduced processing time and saving of thermal energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry and can be used in the production of stewed cherries in cans 1-58-200.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of cherry" in an autoclave [1] according to the mode

where: 20 - the duration of the period of heating water to 100 ° C, min;

(8-10) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 - sterilization temperature ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that the fruits packaged in jars for 2-3 minutes are poured with hot water at a temperature of 60 ° C, then this water is replaced with syrup at a temperature of 85 ° C, rolled up, installed in a special carrier that provides mechanical tightness of the cans (preventing breakdown lids during heat treatment) and is heated in water at a temperature of 80 ° C for 8 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, after which it is cooled in a stream of atmospheric air at a speed of 3-4 m / s for 15 m n, while during the heat treatment with the bottom cans rotate on the lid at a frequency of 0.1 s ^-1.

An example implementation of the method.

Before pouring syrup for 2-3 minutes, pour hot water at a temperature of 60 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 85 ° C, roll the jars, install them in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat processing), and placed in a bath with hot water at a temperature of 80 ° C for 8 minutes After 8 minutes, the carrier with the jars is transferred to a bath with water at a temperature of 100 ° C for 12-15 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 3-4 m / s for 15 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

Significant distinguishing features of the proposed method are preheating fruits in jars before pouring syrup with hot water at a temperature of 60 ° C, which allows pouring syrup into a jar at a temperature of 85 ° C (according to the current technological instructions, the temperature of the syrup when pouring 60 ° C) [1], two-stage heating stewed fruit in water with temperatures of 80 ° C and 100 ° C, respectively, 8 and 12-15 minutes, followed by cooling in a stream of atmospheric air for 15 minutes at a speed of 3-4 m / s.

Pouring syrup at a temperature of 85 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, it is cooled to a temperature of 85 ° C and not to 60 ° C before pouring into cans, as provided in the technological instruction.

The total duration of the sterilization process according to the proposed method is 35-38 minutes, which is 14-15 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water, as well as the continuity of the process.

Literature

1. A collection of technological instructions for the production of canned food. V.2, M .: Food industry. 1977.

Claims (1)

A method of preserving cherry compote, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C with replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and subjected to heating in water at a temperature of 80 ° C for 8 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, after which it is cooled in a stream of air at a speed of 3-4 m / s for 15 minutes , while in the process of heat treatment cans rotate They flutter from the bottom to the cover with a frequency of 0.1 s ^-1 .