RU2449612C1 - Pickled vegetable marrows production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method after preliminary preparation and packing of vegetable marrows in jars one performs pouring with 85°C water for 2-3 minutes, proceeds with repetitive pouring with 95°C water for 2-3 minutes, replacing water with a 98°C pickle filler. The jar is sealed, put into a carrier, undergoes sterilisation with 85 and 100°C water for 8 and 10 minutes respectively and cooling in an air flow at a rate of 5-6 m/s during 20 minutes. During the whole process the jar is turned upside down.

EFFECT: method ensures the ready products quality enhancement, the process duration reduction, saving of heat energy and water as well as enhancement of food value of the ready product.

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Description

The proposed method for the invention relates to the canning industry and can be used in the production of slightly acidic marinades from zucchini in cans 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned marinated squash in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 100 ° C, min;

7 - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 - sterilization temperature ° C;

118-147 - back pressure in the autoclave, kPa.

 The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

The specified technical result is achieved due to the fact that according to the proposed method, zucchini after preliminary preparation is packaged in cans and filled with water at a temperature of 85 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 95 ° C for 2-3 minutes, after which they replace the water with a marinade filling with a temperature of 98 ° C, then the cans are rolled up, installed in a special carrier that provides mechanical tightness of the cans (preventing the caps from breaking off during heat treatment), and they are sterilized in a bath with water at a temperature of 85 ° C for 8 minutes and 100 ° C for 10 minutes, followed by cooling in a stream of atmospheric air at a speed of 5-6 m / s for 20 minutes and during heat treatment, the cans rotate from the bottom to the lid with a frequency 0.133 s ^-1 .

An example implementation of the method.

Before filling the brine with hot zucchini, pour hot water at 85 ° C for 3 minutes, then replace this water with water at 95 ° C for 3 minutes, after which the water will be replaced with marinade filling at 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a 85 ° C hot water bath for 8 minutes. After 8 minutes, the carrier with the cans is transferred to a water bath at a temperature of 100 ° C for 10 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 5-6 m / s for 20 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

Preheating the zucchini in stages with water at temperatures of 85 and 95 ° C provides an increase in the initial temperature of canned food and allows you to fill the cans with marinade filling at a temperature of 98 ° C, which significantly reduces the ineffective heat loss for cooling it from 100 ° C (cooking temperature of the marinade fill) to the pouring temperature in cans, since according to the current technological instructions, the temperature of the brine during pouring should be 85 ° С.

Salient features of the proposed method are: two-stage preliminary heating of zucchini in cans with water at temperatures of 85 and 95 ° C for 2-3 minutes, respectively, followed by sterilization in water at temperatures of 85 and 100 ° C, respectively, 8 and 10 minutes, followed by cooling in an atmospheric stream air at its speed of 5-6 m / s for 20 minutes

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water, as well as the continuity of the process.

Literature

1. Collection of technological instructions for the production of canned food, T.1, M. Food industry. 1977.

Claims (1)

Method for the production of pickled zucchini, characterized in that the zucchini after filling in cans is filled with water at a temperature of 85 ° C for 2-3 minutes, re-poured for 2-3 minutes with water at a temperature of 95 ° C, after which water is replaced with a marinade filling at a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness and sterilized in water with a temperature of 85 ° C for 8 minutes, followed by transfer to water with a temperature of 100 ° C for 10 minutes, and then cooled in an air stream at its speed and 5-6 m / s for 20 minutes, while during the heat treatment the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .