RU2455886C2 - Cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Cherries are preliminary prepared and packed into jars, then the fruits are poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jar is sealed, put into a carrier and undergoes sterilisation with 90°C water during 3 minutes and with 100°C water during 12-15 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 4. 4 and 5 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: proposed method ensures of process duration reduction and the finished product quality increase.

Description

The invention relates to the canning industry and it can be used in the production of stewed cherries in cans 11-68-350.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of cherry" in an autoclave [1] according to the mode

where: 20 - the duration of the period of heating water to 100 ° C, min;

(12-15) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 - sterilization 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 ° 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 90 ° C for 3 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, with the last cooling in water at a temperature of 80 ° C for 4 min, then in bathtubs with a water temperature of 60 ° C for 4 min and 40 ° C for 4 min, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0 , 1 s ^-1 .

An example of the method

Jars with laid fruits are poured with water at a temperature of 60 ° C for 3 minutes before pouring syrup, followed by replacing this water with water at a temperature of 85 ° C for 3 minutes, after which water is replaced with syrup at a temperature of 98 ° C, then the banks are rolled up, installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and is placed in a hot water bath at 90 ° C for 3 minutes. After 3 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 100 ° C for 12-15 minutes. After this time, the cans are cooled in a bath with water at a temperature of 80 ° C for 4 minutes, followed by continued cooling in baths with water at a temperature of 60 ° C for 4 minutes and 40 ° C for 4 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 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 sterilization in water at temperatures of 90 and 100 ° C for 3 and 12-15 minutes, followed by a three-stage cooling in water with temperatures of 80, 60 and 40 ° C for 4, 4 and 4 minutes, respectively.

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, during canning according to the proposed method, the syrup is cooled to 85 ° C before pouring into cans, and not to 60 ° C, as provided in the prototype.

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. V.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 of 98 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to heating in water at a temperature of 90 ° C for 3 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, followed by cooling in water with a temperature 80 ° C for 4 min, then in baths with a water temperature of 60 ° C for 4 min and 40 ° C for 4 min, while in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .