RU2469615C1 - Tangerine compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs pouring fruits packed into jars with 85°C hot water during 2-3 minutes, with subsequent replacement of the water with 97-98°C syrup. Then the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in a heated 120°C air flow at a rate of 8-9 m/s during 8 minutes with subsequent heating by way of showering with 100°C hot water during 12 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: heat treatment duration reduction, the ready product quality enhancement, prevention of thermal breakage of jars, simplification of the sterilisation process and the apparatus design.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from tangerines in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of preserving compote [1], including rolling cans, installing them in a carrier that provides mechanical tightness, heating cans in water at a temperature of 70 ° C for 5 min followed by transfer to water with a temperature of 85 ° C for 5 minutes, transfer of cans to water with a temperature of 100 ° C for 12-18 minutes, cooling in a stream of air at its speed of 3-4 m / s for 20 minutes, while during the heat treatment, the cans rotate from “bottom to Ryshkov "with a frequency of 0.1 s ^-1.

The disadvantages of this method are:

- long duration of the heat treatment process;

- the complexity of the technical implementation of heat treatment, requiring the presence of three baths for heat treatment.

The technical result of the invention is aimed at creating a method for the production of compote, providing a reduction in the duration of heat treatment, improving the quality of the finished product, preventing thermal battle of cans and simplifying the implementation process and the design of the apparatus.

The specified technical result is achieved due to the fact that the fruits packaged in jars for 2-3 minutes are poured with hot water at a temperature of 85 ° C, then this water is replaced with syrup at a temperature of 97-98 ° C, then the cans with compote are rolled up, installed in a carrier that provides mechanical tightness of the cans, they are heated in a stream of heated air with a temperature of 120 ° C and a speed of 8-9 m / s for 8 min with continued heating by hot water showering at a temperature of 100 ° C for 12 min followed by step cooling in bathtubs with water perature of 80 ° C for 4 min, 60 ° C for 4 minutes and 40 ° C for 4 minutes, and wherein during the entire heat treatment process to rotate banks "on the bedplate cover" at a frequency of 0.133 s ^-1.

An example implementation of the method.

Before filling the syrup for 2-3 minutes, pour hot water at a temperature of 85 ° C into cans with laid fruits, then replace this water with syrup at a temperature of 97-98 ° C, roll the cans with compote, place in a carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air with a temperature of 120 ° C and a speed of 8-9 m / s for 8 min with continued heating by hot water showering at a temperature of 100 ° C for 12 min, followed by step cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for e 4 min and 40 ° C for 5 minutes, and wherein during the entire heat treatment process to rotate banks "on the bedplate cover" at a frequency of 0.133 s ^-1.

The salient features of the proposed method are: in cans with fruits, before pouring syrup for 2-3 minutes, pour hot water at a temperature of 85 ° C, then replace this water with syrup at a temperature of 97-98 ° C, roll cans with compote, place in a carrier, providing mechanical tightness of the cans, and is subjected to heating in a stream of heated air with a temperature of 120 ° C and a speed of 8-9 m / s for 8 min with continued heating by hot water showering at a temperature of 100 ° C for 12 min followed by step cooling eat.

The use of pre-heating fruits in cans with hot water and cans with compote in a stream of heated air makes it possible, without causing thermal battle, to heat the compote with hot water at a temperature of 100 ° C, which helps to simplify the heat treatment process and the design of the apparatus for heat sterilization.

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conventional. min

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy and water in the process of heat sterilization and improves the quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Literature

1. The method of preserving mandarin compote. RF patent No. 2371050 from 10.27.2009

Claims (1)

Method for the production of compote from tangerines, characterized in that the fruits packaged in jars for 2-3 minutes are poured with hot water at a temperature of 85 ° C with subsequent replacement of water with syrup at a temperature of 97-98 ° C, then the cans with compote are rolled up, installed in a carrier that provides mechanical tightness of the cans, and is subjected to heating in a stream of heated air with a temperature of 120 ° C and a speed of 8-9 m / s for 8 min with continued heating by hot showering at a temperature of 100 ° C for 12 min followed by step cooling in the baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and during this process, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .