RU2396875C1 - 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 cut carrots after preliminary preparation are packed in jars and undergo UHF heating at a 2400±50 MHz frequency during 90-100 sec. After that the jars are filled with 97-98°C hot filler, undergo an additional treatment in a UHF-chamber at a 2400±50 MHz frequency, are sealed and sterilised in an autoclave in accordance with mode

followed by cooling in another autoclave or container in accordance with mode

EFFECT: decreasing sterilisation duration period combined with thermal energy and water saving.

Description

The invention relates to the canning industry, and in particular to methods of production "Garnish of carrots" in cans SKO 1-82-500.

Sources from which the search was performed for 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 1-82-500)

where 25 is the duration of heating the water in the autoclave to 116 ° C, min;

25 - the duration of their own sterilization, min;

20 - 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, cans with pre-packaged carrots are placed in the microwave chamber with a frequency of 2400 ± 50 MHz before filling for 90-100 s, after which the filling is poured with a temperature of 97-98 ° С, re-placed in the microwave - a camera with a frequency of 2400 ± 50 MHz for 60-70 s, roll up and sterilize in an autoclave according to the new sterilization mode.

An example implementation of the method.

Prepared carrots are laid in jars and placed for 90-100 s in a microwave chamber, where an electromagnetic field with a frequency of 2400 ÷ 50 MHz is excited with a magnetron.

After microwave processing, the cans are filled with a temperature of 97-98 ° C and re-placed in the microwave chamber for 60-70 s, then rolled up and sent for sterilization in an autoclave according to the new sterilization mode.

The temperature of the product in the bank after two-stage processing in the microwave chamber, sealing and holding for 25 minutes (the permissible gap between capping and sterilization) is 77 ° C, and according to the current technological instructions, 42 ° C.

Thus, when canning according to the proposed method, the product at the initial stage of sterilization has a temperature of 77 ° C, i.e. 35 ° C more than canning according to the current technological instructions.

Since the pouring is boiled at 100 ° C, and its temperature when filling cans 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, cooling of canned food is provided up to an autoclave water temperature of 40 ° C, which is also associated with large losses of both 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 35 ° 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 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, according to 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 is heated to the sterilization temperature and held, 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 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 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 is the duration of heating the water in the autoclave from 90 ° C to 120 ° C, min;

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

15 - 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 35-30 ° C, min;

90 - 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;

35-30 - water temperature in the second autoclave (capacity), ° C;

226 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: pre-heating carrots in cans before pouring into the microwave field with a frequency of 2400 ± 50 MHz for 90-100 s; pouring with a temperature of 97-98 ° C; reheating in a microwave chamber with a frequency of 2400 ± 50 MHz for 60-70 s, sterilization according to the new sterilization mode, which provides 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 are treated with a microwave field with a frequency of 2400 ± 50 MHz for 90-100 s, then poured by pouring, heated to a temperature of 97-98 ° C, re-treated with a microwave field frequency 2400 ± 50 MHz for 60-70 s, roll up and sterilize in an autoclave according to the mode

followed by continued cooling in another autoclave or container

.