RU2450577C2 - "pickled cucumbers" preserves sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for production of pickled cucumbers in jars SKO 1-82-3000. The method involves three-stage heating of the jars filled with pickled cucumbers by way of staged sprinkling with 70, 85 and 100°C water during 7, 7 and 18 minutes respectively. Then one performs staged cooling in 80, 60 and 40°C water during 8, 8 and 8 minutes respectively. During the heat treatment process the jars are turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures saving of heat energy and cooling water as well as allows to enhance the ready products quality due to thermal treatment duration reduction by 9 minutes.

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Description

The proposed method relates to the canning industry and it can be used in the production of pickled cucumbers in cans SKO 1-82-3000.

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

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; 15 - the duration of their own sterilization of canned food at a temperature of 100 ° C, min;

25 - the duration of the process of cooling water in an autoclave to 40 ° C, min;

118 - 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, ensuring the continuity of the process of thermal sterilization and improving the quality of products.

This goal is achieved due to the fact that the cans after seaming are installed in the carrier, providing mechanical tightness of the cans (preventing the caps from breaking off during heat treatment), and are heated by step irrigation with water at a temperature of 70 ° C for 7 min, 85 ° C for 7 minutes and 100 ° C for 18 minutes, followed by cooling by step irrigation with water at a temperature of 80 ° C for 8 min, 60 ° C for 8 min and 40 ° C for 8 min. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example of the method

After seaming, the cans are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and subjected to heat treatment by step irrigation with hot water at a temperature of 70 ° C for 7 min, then at a temperature of 85 ° C for 7 min and 100 ° C within 18 minutes After this time, the banks are cooled by stepwise irrigation with water at a temperature of 80 ° C for 8 minutes, followed by continued cooling with water at a temperature of 60 ° C for 8 minutes and 40 ° C for 8 minutes, and during the heat treatment, the banks rotate with bottom on the cover with a frequency of 0.33 s ^-1 .

The salient features of the proposed method are three-stage heating of pickled cucumbers by step irrigation with water at temperatures of 70, 85 and 100 ° C, respectively, 7, 7 and 18 minutes, followed by three-stage cooling by irrigation with water at temperatures of 80, 60 and 40 ° C, respectively, 8, 8 and 8 min, and while in the process of heat treatment the banks rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

The mode provides industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the standard value.

The total duration of the sterilization process according to the proposed method is 56 minutes, which is 9 minutes less compared to the prototype.

In addition, the proposed method saves heat energy and cooling water and improves the quality of the finished product by reducing the duration of the heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.1. - M .: Food industry. 1977.

Claims (1)

The method of sterilization of pickled cucumbers, characterized in that the cans after seaming are installed in a carrier that provides mechanical tightness of the cans and are heated by step irrigation with water at temperatures of 70, 85 and 100 ° C, respectively, 7, 7 and 18 minutes, followed by step cooling by irrigation with water at temperatures 80, 60 and 40 ° C for 8, 8 and 8 minutes, respectively, and at the same time, during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .