RU2490987C1 - Wild strawberry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The wild strawberry compote sterilisation method envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with staged heating in baths filled with 60, 80 and 85°C water during 6, 6 and 20 minutes respectively with subsequent cooling in the same baths filled with 80 and 60°C water during 6 and 6 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 6 minutes.

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

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing compote from strawberries in banks SKO 1-82-350.

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

$$\frac{\mathrm{twenty}-\mathrm{fifteen}-\mathrm{twenty}}{{85}^{\circ }\mathrm{FROM}}\cdot 88\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 85 ° C, min;

15 - the length of the period of its own sterilization at 85 ° C, min;

20 - the duration of the cooling period, min;

85 ° C - sterilization temperature, ° C;

88 - 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;

- high consumption of thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked skin; providing simultaneous heating and cooling of cans with canned goods in the same bathtubs and thereby contributing to the simplification of the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption and significantly saving heat 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 60 ° C for 6 minutes, followed by transfer to the second and third baths with water with a temperature of 80 ° C, respectively, for 6 minutes, and 85 ° C for 20 minutes, followed by cooling in the second and first water baths with temperatures of 80 and 60 ° C for 6 and 6 minutes, respectively, and continued cooling in the fourth nne at a water temperature of 40 ° C for 6 min.

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the heat treatment), and placed in a 60 ° C hot water bath for 6 minutes. After 6 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 80 ° C for 6 minutes, then to a bath of water at a temperature of 85 ° C for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 6 minutes and in the first bath for 6 minutes at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 40 ° C for 6 minutes

The use of stepwise cooling of compote in the same bathtubs where heating is 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 of heat treatment, canned food is used 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: three-stage heating of compote in water at temperatures of 60, 80 and 85 ° C, respectively, 6, 6 and 20 minutes, followed by three-stage cooling for 6, 6, and 6 minutes, while the processes of heating and cooling the cans, except The last stages of heating and cooling are carried out simultaneously in the same bathtubs.

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

Literature

1. Collection of technological instructions for the production of canned food, t-2, M., 1977

Claims (1)

A method of sterilizing compote from strawberries, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and subjected to stepwise heating in baths with water at temperatures of 60, 80 and 85 ° C for 6, 6 and 20 minutes, respectively, followed by cooling in the same water baths with temperatures of 80 and 60 ° C for 6 and 6 minutes and continuing cooling in another bath at a water temperature of 40 ° C for 6 minutes.