RU2403821C1 - Preserved tomato pureed soup production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes treatment of pureed soup packed in jars in a UHF- chamber at frequency 2400±50 MHz for 35 - 40 seconds up to a 83-85°C temperature. Then hermetisation and sterilisation are performed in an autoclave.

EFFECT: method allows to decrease sterilisation duration and enhance jar treatment uniformity.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing canned "Tomato Soup" in cans 1-58-200.

Sources from which the search was carried out for this method showed that its prototype is the method [1], the essence of which is that the cans with the product are sterilized in an autoclave according to the mode:

where 25 is the duration of heating the water in the autoclave to 120 ° C, min;

40 - the duration of their own sterilization, min;

25 - cooling time, min;

176-196 - 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.

The aim of the proposed method is to reduce the duration of the heat treatment process, ensuring the uniformity of heat treatment and thereby improving the quality of the finished product.

This goal is achieved due to the fact that, according to the proposed method, the cans after packaging the tomato soup puree are placed in the microwave chamber and heated to 83-85 ° C for microwave energy at a frequency of 2400 ± 50 MHz for 35-40 s, followed by sealing and sterilization in autoclave mode

An example of the method

Tomato soup puree is packaged in jars at a temperature of 60-70 ° C, covered with lids, and placed for 35-40 s in a microwave chamber with a microwave energy frequency of 2400 ± 50 MHz, and heated to 83-85 ° C. Next, the banks are sealed and placed in an autoclave for sterilization. New autoclave sterilization mode:

where 15 is the duration of heating the water in the autoclave to 120 ° C, min;

40 - the duration of their own sterilization, min;

25 - cooling time, min;

176-196 - back pressure in the autoclave, kPa.

Significant distinguishing features of the proposed method are the preheating of tomato soup puree in a microwave chamber with a microwave energy of 2400 ± 50 MHz for 35-40 seconds, followed by sealing and autoclaving according to the regime

The study of the heating curves and the actual lethality of this sterilization mode shows that the mode provides the required sterilizing effect, ensuring the industrial sterility of canned food, and also reduces the unevenness of the heat treatment, since the product temperature at the beginning of sterilization in the autoclave during sterilization according to the new regime is about 83-85 ° C and with further heating, the temperature difference is slightly lower than with sterilization according to the regime of the current technological instructions.

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 and thereby improves the quality of the finished product, and also provides an increase in the performance of sterilization equipment.

Literature

1. Collection of technological instructions for the production of canned food, t.2. - M.: Food Industry, 1977.

Claims (1)

A method of obtaining canned tomato soup, characterized in that the soup in cans after packaging for 35-40 s is heated to a temperature of 83-85 ° C in a microwave chamber with a frequency of 2400 ± 50 MHz, followed by sealing and sterilization in autoclave mode