RU2459426C2 - Pickled vegetable marrows production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for vegetable marrows preservation. After preliminary preparation and packing of vegetable marrows in jars one performs pouring with 85°C water for 2-3 minutes, proceeds with repetitive pouring with 95°C water for 2-3 minutes, replacing water with a 98°C pickle filler. The jar is sealed, put into the carrier. Then one proceeds with sterilisation with 85 and 100°C water for 8 and 15 minutes respectively and cooling in an atmospheric air flow at a rate of 7-8 m/s during 25 minutes. During the whole process the jar is turned upside down with a frequency equal to 0.25 s^-1.

EFFECT: method ensures enhancement of nutritive value of the ready product and prevention of jars breakage, additionally the method allows to reduce the process duration and save thermal energy and water.

1 ex

Description

The invention relates to the canning industry and can be used for sterilization of weakly acid marinades from zucchini in cans 1-82-2000.

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

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

15 - 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 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.

The specified technical result is achieved due to the fact that according to the proposed method, zucchini after preliminary preparation is packaged in cans and filled with water at a temperature of 85 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 95 ° C for 2-3 minutes, then they replace the water with a marinade filling 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 sterilized in a water bath at a temperature of 85 ° C for 8 min and 100 ° C for 15 min, followed by cooling in a stream of atmospheric air at its speed of 7-8 m / s for 25 min and during heat treatment, the cans rotate from the bottom to the lid with a frequency of 0 , 25 s ^-1 .

An example of the method

Before filling with brine, pour hot water at a temperature of 85 ° C for 3 minutes into a jar with zucchini, then replace this water with water at a temperature of 95 ° C for 3 minutes, after which the water will be replaced with a marinade fill at a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the heat treatment) and placed in a 85 ° C hot water bath for 8 minutes. After 8 minutes, the carrier with the jars is transferred to a water bath at a temperature of 100 ° C for 15 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 25 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.25 s ^-1 .

Preheating the zucchini in steps of water with temperatures of 85 and 95 ° C provides an increase in the initial temperature of canned food and allows you to fill the cans with marinade filling at a temperature of 98 ° C, which significantly reduces the ineffective heat loss for cooling it from 100 ° C (cooking temperature of the marinade fill) up to the pouring temperature in cans, since according to the current technological instructions, the temperature of the brine during pouring should be 85 ° C.

Salient features of the proposed method are: two-stage preliminary heating of zucchini in cans with water at temperatures of 85 and 95 ° C for 2-3 minutes, respectively, followed by sterilization in water at temperatures of 85 and 100 ° C, respectively, 8 and 15 minutes, followed by cooling in an atmospheric stream air at its speed of 7-8 m / s for 25 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)

Method for the production of pickled zucchini, characterized in that the zucchini after filling in cans is filled with water at a temperature of 85 ° C for 2-3 minutes, re-poured for 2-3 minutes with water at a temperature of 95 ° C, after which water is replaced with a marinade filling at a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness, and sterilized in water with a temperature of 85 ° C for 8 minutes, followed by transfer to water with a temperature of 100 ° C for 15 minutes, and then cooled in a stream air at its speed and 7-8 m / s for 25 min, and during heat treatment with the bottom cans rotate on the lid at a frequency of 0.25 sec ^-1.