RU2403822C1 - Preserved vegetable 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.

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Description

The present invention relates to the canning industry, and in particular to methods of sterilizing canned food “Vegetable soup-puree” in banks 1-58-200.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that the cans of 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 and ensure the uniformity of heat treatment, and thereby improve the quality of the finished product.

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

An example of the method

Soup puree is packaged in cans at a temperature of 60-70 ° C, covered with lids and placed in a microwave chamber for a frequency of 35-40 s with a frequency of microwave energy 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 mashed soup in a microwave chamber with microwave energy at a frequency of 2400 ± 50 MHz for 35-40 seconds, followed by sealing and sterilization in an autoclave 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 temperature of the product 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 instruction.

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 producing canned vegetable soup puree, characterized in that the soup puree in jars 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 an autoclave by mode