RU2490981C1 - Method for sterilisation of preserves "pureed chicken soup with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for sterilisation of pureed chicken soup with vegetables. The method involves three-stage heating of preserves in 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 60 minutes respectively. Cooling is performed in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C during 20 minutes.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

Description

The proposed method relates to the canning industry, and in particular to methods of sterilizing canned "Soup chicken puree with vegetables" in banks 1-82-1000.

Sources, which were used to search for this method, showed that its prototype is the method [1], the essence of which is that the cans of the product are sterilized in an autoclave according to the mode:

$$\frac{10-60-40}{120}\cdot 245÷274\mathrm{to}P\mathrm{but}$$

where: 10 - the duration of heating the water in the autoclave to 120 ° C, min;

60 - the duration of their own sterilization, min;

40 - cooling time, min.

245-274 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks.

The technical result of the proposed method is aimed at reducing the duration of the heat treatment process, creating a sterilization method that provides simultaneous heating and cooling of cans with canned food in the same bathtubs, which simplifies the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption and significant savings in thermal energy and water.

The specified technical result is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 80 ° C for 5 minutes, followed by transfer to the second, respectively 100 ° C for 5 minutes and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 60 minutes, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, respectively, and continued cooling in the fourth bath at a water temperature of 60-40 ° C for 20 minutes

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment), and placed in a hot water bath at 80 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a bath with water at a temperature of 100 ° C for 5 minutes, then to a bath with a solution of calcium chloride at a temperature of 120 ° C for 60 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 100 ° C for 5 minutes and in the first bath for 5 minutes at a water temperature of 80 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 60-40 ° C for 20 minutes

The use of stepwise cooling of compote in the same bathtubs where heating is also carried out, helps to simplify the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design heat treatment is used to heat canned food in the first and second baths the heat given off by banks cooled in the same baths that have already undergone heat treatment. And water for cooling is consumed only in the last bath.

The salient features of the proposed method are: a three-stage heating of the cans with the product in water at temperatures of 80, 100 ° C and a solution of calcium chloride at a temperature of 120 ° C for 5, 5 and 60 minutes, respectively, followed by three-stage cooling for 5, 5, and 20 minutes, and while the processes of heating and cooling cans, in addition to the last stages of heating and cooling, are carried out simultaneously in the same bathtubs.

This mode provides significant savings in thermal energy, water, reducing the process time and thereby improving the quality of the finished product.

Literature

1. A collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1977.

Claims (1)

A method of sterilizing chicken soup with vegetables, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 80, 100 ° C and a solution of calcium chloride of 120 ° C for 5, 5 and 60 minutes, respectively, of some cans and cooling of others in the same bathtubs with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, with continued cooling in another bath at a water temperature of 60-40 ° C for 20 minutes .