RU2458596C1 - Pickled cucumbers sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves three-stage heating of the preserves by way of staged showering with 65, 85 and 100°C water for 5, 8 and 12 minutes respectively with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 10 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.23 s^-1.

EFFECT: method ensures the finished products quality improvement, reduced process duration of and saving of thermal energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry and can be used for sterilization of slightly acid pickles from cucumbers in banks 1-82-2000.

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

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

10 - 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;

147-167 - 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 technical result of the proposed method is to save thermal energy, water, reducing the duration of the process, ensuring the continuity of the technological cycle and improving the quality of products.

The specified technical result is achieved due to the fact that the cans after seaming are installed in a carrier that provides mechanical tightness of the cans (preventing the caps from tearing off during heat treatment), and they are heated sequentially by step-by-step showering with water at a temperature of 65 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a water shower at a temperature of 85 ° C for 8 min and 100 ° C for 12 min. Further, the banks are cooled sequentially by step irrigation with water at a temperature of 80 ° C for 6 minutes, followed by continued cooling by irrigation with water at a temperature of 60 ° C for 6 min and 40 ° C for 10 min. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.23 s ^-1 .

An example implementation of the method.

After seaming, the cans are installed in a carrier that provides mechanical tightness (prevention of tearing is installed in a carrier that provides mechanical tightness of the cans (prevention of tearing of the lids during heat treatment), and they are subjected to hot showering at 65 ° C for 5 minutes. After 5 minutes, the carrier has the cans are transferred to a water shower at a temperature of 85 ° C for 8 minutes and 100 ° C for 12 minutes. Then the banks are cooled sequentially by step irrigation with water at a temperature of 80 ° C for 6 minutes osleduyuschim reflux continued cooling water temperature of 60 ° C for 6 min and 40 ° C for 10 min. In the process of the heat treatment with the bottom cans rotate on the lid at a frequency of 0.23 sec ^-1.

Significant distinguishing features of the proposed method are three-stage heating of canned food by sweeping with water at temperatures of 65, 85 and 100 ° C for 5, 8 and 12 minutes, respectively, followed by three-stage cooling by irrigation with water at temperatures of 80, 60 and 40 ° C, respectively, 6, 6 and 10 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. 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 are installed in a carrier that provides tightness, then the cans are heated successively by stepwise staining with water at a temperature of 65 ° C for 5 min, 85 ° C for 8 min and 100 ° C for 12 min, followed by cooling with irrigation with water at a temperature of 80 ° C for 6 min, 60 ° C for 6 min and 40 ° C for 10 min, while the bank rotates from the bottom to the lid during the entire heat treatment process with a frequency of 0, 23 s ^-1 .