RU2388344C1 - Method for manufacturing canned side order carrots - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to preserved food industry and may be used in production of carrot preserves. Under the method carrots after preliminary preparation are packed in jars and undergo microwave heating at 240050 MHz frequency during 150-160 sec. After that the jars are filled with 97-98C hot filler, sealed and sterilised in autoclave according to mode with following cooling in other autoclave or container. In accordance with mode ^ EFFECT: this enables sterilisation duration decreases combined with thermal energy and water saving.

Description

The invention relates to the canning industry, and in particular to methods for the production of canned "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 120 ° 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, carrots after preliminary preparation are packaged in cans and placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 150-160 s, then poured by pouring at a temperature of 97-98 ° С and sterilized in an autoclave according to a new a regime providing for two-stage cooling of canned food.

An example implementation of the method:

Carrots prepared in accordance with the technological instructions prior to the filling process are laid in the jars. Further, according to the current technological instructions, the cans are poured with hot pouring at a temperature of at least 90 ° C, rolled up and the cans are sent for sterilization.

It is proposed that the carrots packaged in cans be placed for 150-160 s in a microwave chamber with a frequency of 2400 ± 50 MHz, filled with pouring at a temperature of 97-98 ° С, then the cans are immediately corked on a seaming machine and transferred for sterilization according to the new regime.

After exposure for 25 min (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can was 69 ° 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 43 ° C.

Thus, the initial temperature of the product according to the proposed method, before sterilization is 69 ° C, i.e. 26 ° C more than the canning method according to the current technological instructions.

Since the pouring is boiled at 100 ° C, and the temperature when pouring it is about 90 ° C, there is an ineffective loss of thermal energy for cooling the pouring 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 26 ° 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 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 is carried out and exposure to cool canned food to an autoclave water temperature of 50 ° С, i.e. 10 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave (tank) without back pressure and a water temperature of 40 ° 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 55 ° 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 water heating in the autoclave from 85 ° to 120 ° C, min;

30 - 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 40 ° C min.

85 - 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;

235 - back pressure in the first autoclave, kPa.

The salient features of the proposed method are: preheating carrots in cans before pouring into a microwave - field with a frequency of 2400 ± 50 MHz for 150-160 s; pouring brine at a temperature of 97-98 ° C; sterilization according to the new sterilization regime providing 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 in jars are placed in a microwave field with a frequency of 2400 ± 50 MHz for 150-160 s, then they are poured with filling at a temperature of 97-98 ° С, rolled up and sterilized in an autoclave by mode

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

.