RU2380990C1 - Method for manufacturing canned side order carrots - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: according to the method, after a preliminary treatment and canning, carrots are poured with 95°C hot water and left for 3-4 minutes. After that the water is replaced with 97-98°C hot filling, the jars are sealed and sterilised in autoclave according to a new mode.

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 garnished" with nisin in a can No. 14.

Sources from which the search for this method was shown 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

where: 20 - the duration of heating the water in the autoclave to 120 ° C, min;

30 - the duration of their own sterilization, min;

30- (20) - cooling duration, min;

157 - 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 at a temperature of 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 a new regime providing two-stage cooling.

An example implementation of the method.

Sliced carrots prepared in accordance with the technological instructions inclusively prior to the packaging process are put in jars. Further, according to the current technological instructions, the banks are poured by pouring with a temperature not lower than 90 ° C, rolled up and the banks go for sterilization.

We suggest packaged chopped carrots in jars for 3-4 minutes, pour hot water at a temperature of 95 ° C, followed by replacing it with pouring at a temperature of 97-98 ° C, then the cans are rolled up and sent 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 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 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 during sealing is much lower than during sterilization according to the regime of the current technological instructions.

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, to cool the canned food to an autoclave water temperature of 45 ° С, i.e. 5 ° C more than the regime of the current technological instructions, followed by continued cooling in another autoclave (tank) without back pressure and a water temperature of 25 ° 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 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 10 is the duration of heating the water in the autoclave from 90 ° to 116 ° C, min;

30 - the length of the period of its own sterilization at 116 ° C of water, min;

25- (20) - the duration of the period of cooling water in an autoclave from 116 ° C to 45 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 25 ° C min

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

116 - sterilization temperature, ° C;

45 - final water temperature in the first autoclave, ° С .;

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

157 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are pre-heating carrots in jars with hot water at a temperature of 95 ° C for 3-4 minutes, followed by replacing it with pouring at a temperature of 97-98 ° 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 with nisin, 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 97-98 ° C, rolled up and sterilized according to regime

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

.