RU2455880C2 - Tkemali, cherry plum, mirabelle and cornel compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The tkemali, cherry plums, mirabelle and cornels are preliminary prepared and packed in jars, then they are poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, then the jars are poured with 98°C syrup. Then the jar is sealed, put into the carrier and undergoes pasteurisation with 85°C water during 35 minutes with subsequent three-stage cooling in 80°C, 60°C and 40°C water during 8, 8 and 12 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.

Description

The proposed method for inventions relates to the canning industry and can be used in the production of compote from tkemali, cherry plum, mirabelle and dogwood in cans SKO 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for pasteurization of compote in an autoclave [1] according to the mode

where 30 is the duration of the period of heating water to 85 ° C, min;

45 -) - the length of the period of its own sterilization at 85 ° C, min;

30 - the duration of the cooling period, min;

85 - pasteurization temperature ° C;

88 - 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 packaged fruits in jars for 2-3 minutes are poured with water at a temperature of 60 ° C, 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 at 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 heated in water at a temperature of 85 ° C for 35 minutes, followed by cooling in water at a temperature of 80 ° C for 8 min further in wa at a water temperature of 60 ° C for 8 min and 40 ° C for 12 min, while in the process of heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example implementation of the method.

Before pouring syrup into the jars with the fruits for 3 min, they are filled with water at a temperature of 60 ° С followed by replacing this water with water at a temperature of 85 ° С for 3 min, after which the water is replaced with syrup at a temperature of 98 ° С, then the jars are rolled up, installed in a carrier, providing mechanical tightness (preventing caps from tearing off during heat treatment), and placed in a hot water bath with a temperature of 85 ° C for 35 minutes. After this time, the cans are cooled in a bath with water at a temperature of 80 ° C for 8 minutes, followed by continued cooling in baths with water at a temperature of 60 ° C for 8 minutes and 40 ° C for 12 minutes. Moreover, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

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 85 ° C for 35 minutes, followed by three-stage cooling in water with temperatures of 80, 60 and 40 ° C, respectively, 8.8 and 12 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. A collection of technological instructions for the production of canned food. T.2, M., Food industry, 1977.

Claims (1)

Method for the production of stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after packaging in jars, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, re-filled with water at a temperature of 85 ° C for 2-3 minutes, after which replace the water with syrup with a temperature of 98 ° C, roll up the cans, install in a carrier that provides mechanical tightness of the cans, and heat it in water at a temperature of 85 ° C for 35 minutes, followed by cooling in water at 80 ° C for 8 minutes, then in bathtubs with a water temperature of 60 ° C for 8 min and 40 ° C for 12 min, while in the process of heat treatment the banks are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .