RU2399276C2 - Beef preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canning industry and can be used for manufacturing "Stewed Beef" food product. According to the preservation method beef and other ingredients, before sealing, are put in a microwave oven at a 2400±50 MHz frequency for 90-105 sec till the temperature of the product in the jar is 58°C, then the jars are sealed and sterilised according to a new mode.

EFFECT: invention allows to decrease sterilisation duration, enhance thermal treatment uniformity, improve quality of the finished product.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving beef in cans SKO 1-82-500

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 of the product after packaging meat and other components are rolled up, subjected to heat sterilization in an autoclave according to the regime ( for cans SKO 1-82-500):

where 25 is the duration of heating the water in the autoclave to 115 ° C, min;

115 - the duration of their own sterilization, min;

30 - cooling time, min;

115 - sterilization temperature, ° C;

2 ÷ 2.5 - back pressure in the autoclave, atm.

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.

в автоклавеThis goal is achieved due to the fact that according to the proposed method, cans after packaging pre-prepared according to the current technological instructions, beef is placed in a microwave camera with a frequency of 2400 ± 50 MHz for 90-105 s until the product temperature in the bank reaches 58 ° C, then the cans are rolled and sterilized according to the regime

in an autoclave

An example of the method

Prepared beef and other components are packed in jars in accordance with the current technological instructions, and they are placed in a microwave chamber for 90-105 s, where an electromagnetic field with a frequency of 2400 ± 50 MHz and a power of 1 kW is excited with a magnetron. After microwave processing, the cans are rolled up. After holding for 20-25 minutes the time required to fill the autoclave baskets, the temperature of the product in the center of the can is 58 ° C (and according to the current technological instructions 33-38 ° C). Thus, the initial temperature of the product in the bank before sterilization starts is 20–25 ° C higher than the canning method according to the current technological instructions.

In the center of the can, the temperature of 58 ° C during sterilization according to the regime of the current technological instruction reaches only 20-25 minutes after the start of the thermal sterilization process.

In addition, when sterilizing according to the regime of the current technological instruction, the temperature difference between the central and peripheral points of the product in the bank after 20 minutes from the moment of sterilization is already 7-8 ° C, which further increases, reaching up to 14-15 ° C, and accordingly, the magnitudes of the sterilizing effects for these points are different.

When sterilizing according to the proposed method, the heating of the product in an autoclave begins with a temperature almost equal in the center and periphery, equal to 58 ° C, and with further heating, the temperature difference between the center and the periphery is reached up to 10-12 ° C.

Salient features of the proposed method are pre-heating the product in banks in a microwave field with a frequency of 2400 ± 50 MHz for 90-105 s, followed by sealing and sterilization according to the new regime in an autoclave.

Sterilization of beef during canning by the proposed method is carried out according to the regime:

The mode provides industrial sterility of canned food, for which the mortality rate is 16 ÷ 18 srvc. min

The proposed method reduces the duration of the process of heat sterilization of canned food, reduces the unevenness of the heat treatment of the product, improves the quality of the finished product and saves heat energy.

Literature

1. Reference on the production of canned food, t.3. - M.: Food Industry, 1971.

Claims (1)

A method of preserving beef, characterized in that the beef after preliminary preparation and packaging in cans is placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 90-105 s until the product temperature in the can reaches 58 ° C, then the cans are rolled and sterilized according to the regime

in the autoclave.