RU2452286C1 - Method for production of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method is as follows: after packing fruits in jars one performs pouring with hot 60°C water for 2-3 minutes, proceeds with repeated pouring with 85°C water for 2-3 minutes, replacing water with a 98°C syrup. The jar is sealed, put into the carrier ensuring mechanical air-tightness and undergoes heating in 90°C water during 20 minutes with subsequent cooling first in 80°C water during 5 minutes, then - in baths with 60°C water during 5 minutes and in baths with 40°C during 6 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: method ensures reduction of heat treatment process duration, heat energy saving, preservation of the used raw materials natural components, air removal from the fruits and jar before the container sealing, decrease of quantity of boiled fruits, enhancement of the ready product food value, prime cost reduction and the ready product competitiveness increase.

1 ex

Description

The proposed method for inventions relates to the canning industry and can be used in the production of stewed cherries in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a pasteurization method of canned fruit "Compote of Cherry" in an autoclave [1] according to the mode

where 10 is the duration of the period of heating water to 90 ° C, min;

20 - the length of the period of its own sterilization at 90 ° C, min;

20 - the duration of the cooling period, min;

90 - pasteurization temperature, ° C;

98 - 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.

This goal is achieved due to the fact that the fruits packaged in jars are filled with water at a temperature of 60 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 85 ° C for 2-3 minutes, after which the water is replaced with syrup with a temperature of 98 ° С, then the cans are rolled up, installed in a special carrier that provides mechanical tightness of the cans (preventing caps from breaking off during heat treatment) and is heated in water at a temperature of 90 ° С for 20, followed by cooling in water at a temperature of 80 ° С for 5 min, then in bathtubs with a water temperature of 60 ° C for 5 min and 40 ° C for 6 min, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

An example implementation of the method.

Before canning with syrup for 3 minutes, pour in water at 60 ° С into cans with laid fruits, followed by replacing this water with water at 85 ° С for 3 minutes, then replace water with syrup at 98 ° С, then roll up cans, set in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment) and is placed in a hot water bath at a temperature of 90 ° C for 20 minutes. After this time, the cans are cooled in a bath with water at a temperature of 80 ° C for 5 minutes, followed by continued cooling in baths with water at a temperature of 60 ° C for 5 minutes and 40 ° C for 6 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .

The salient features of the proposed method are: two-stage preliminary heating of the fruits in jars with water at temperatures of 60 and 85 ° C for 2-3 minutes, respectively, followed by pasteurization in water at 90 ° C for 40 minutes, followed by three-stage cooling in water with temperatures of 80 , 60 and 40 ° C, respectively, 5, 5 and 6 minutes.

Pouring syrup at a temperature of 98 ° C allows you to provide significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and during canning according to the proposed method, the syrup is practically not cooled before pouring into cans.

This mode provides a reduction in the duration of the process, 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.2, M. Food industry. 1977.

Claims (1)

Method for the production of cherry compote, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, re-fill for 2-3 minutes with water at a temperature of 85 ° C, then replace the water with syrup with a temperature 98 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to heating in water with a temperature of 90 ° C for 20 min, followed by cooling in water with a temperature of 80 ° C for 5 min, then in bathtubs with a temperature water 60 ° C for 5 min and 40 ° C for e 6 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.166 s ^-1.