RU2388348C1 - Method for manufacturing canned side order beet roots - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in production of beet root preserves. Under the method cut beet roots after preliminary preparation are packed in jars and placed into a 2400±50 MHz frequency microwave field for 150-160 sec. After that the jars are filled with 97-98°C hot filler, sealed and sterilised in autoclave according to mode

with following cooling in other autoclave or container. In accordance with mode

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

Description

The invention relates to the canning industry, and in particular to methods for the production of canned "Beet garnish" in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that its prototype is the method [1], the essence of which is that the prepared cans with the product after packaging, filling and seaming are subjected to heat sterilization in an autoclave according to the mode (for containers SKO 1-82-1000):

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

40 - the duration of their own sterilization, min;

25 - cooling time, min;

226 - 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, beets after preliminary preparation are packaged in cans and placed in a microwave camera with a frequency of 2400 ± 50 MHz for 150-160 s, then fill is filled with a temperature of 97-98 ° C and sterilized in an autoclave according to a new mode.

An example of the method

Beets are laid in jars prepared in accordance with the technological instructions before the pouring process. Further, according to the current technological instructions, the cans are poured with hot pouring at a temperature of at least 90 ° C, corked on a seaming machine and the cans are sent for sterilization.

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

After exposure for 25 minutes (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can is 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 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 to 90 ° C; in addition, according to the regime of the current technological instruction, cooling of canned goods to an autoclave water temperature of 40 ° C is provided, 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 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 due to the high product temperature when sealing is considerably lower than the sterilization of the current mode the process instruction.

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 the sterilization temperature and aging is carried out, to cool the 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 backpressure at 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 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 - the duration of heating the water in the autoclave from 90 to 116 ° C, min;

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

20 - the duration of the period of cooling water in an autoclave from 116 to 50 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C min;

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

116 - sterilization temperature, ° C;

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

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

226 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating beets in cans before pouring in the microwave field with a frequency of 2400 ± 50 MHz for 150-160 s; pouring with 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 beets, characterized in that the chopped beets, after preliminary preparation and packaging in cans, are placed in a microwave field with a frequency of 2400 ± 50 MHz for 150-160 s, after which they are poured with filling at a temperature of 97-98 ° С, rolled up and sterilized according to regime

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

.