RU2490993C1 - Cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The cherry compote production method envisages that after preliminarily preparation and packing of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some preserves in baths filled with 75 and 85°C water during 4 and 25 minutes respectively and cooling of other preserves in the same bath filled with 75°C water during 4 minutes. Further cooling is performed in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 12 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 relates to the canning industry, and in particular to methods for the production of stewed cherries in cans 1-58-200.

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

$$\frac{\mathrm{twenty}-(\mathrm{twenty}-25)-\mathrm{twenty}}{{85}^{\circ }C}\cdot 88\mathrm{to}P\mathrm{but}$$

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

(20-25) - the duration of the period of 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; simplifying the process of implementing the method and design of the apparatus for its implementation, saving heat energy and water, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, the fruits packaged in cans are filled with hot water at a temperature of 60 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 85 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to preliminary heating in the first bath with water at a temperature of 75 ° C for 4 min, followed by transfer to a second bath with water at a temperature of 85 ° C for 25 min, followed by cooling in the first bath with water tempera rounds of 75 ° C for 4 min and continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 12 min.

An example implementation of the method.

Cans with pre-packaged fruits are poured with hot water at a temperature of 60 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and placed in a hot water bath with a temperature 75 ° C for 4 minutes After 4 minutes, the carrier with the jars is transferred to a water bath at a temperature of 85 ° C for 25 minutes. After this time, the cans are cooled in the same first bath at a water temperature of 75 ° C for 4 minutes, in which the next batch of cans is simultaneously heated, with further cooling in the stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 12 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.

The salient features of the proposed method are: pre-heating the fruits in jars before pouring the syrup with hot water at a temperature of 60 ° C for 2-3 minutes, which allows pouring syrup into the jar at a temperature of 85 ° C (according to the current technological instructions, the temperature of the syrup when pouring 60 ° C ); two-stage heating of compote in water at temperatures of 75 and 85 ° C for 4 and 25 minutes, respectively, followed by two-stage cooling for 4 minutes in water and 12 minutes in a stream of atmospheric air, and the processes of heating and cooling at a temperature of 75 ° C are carried out simultaneously in one and the same bath.

This mode provides significant savings in thermal energy, water, reducing the process time 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 producing compote from cherries, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2-3 minutes with hot water at a temperature of 60 ° C, after which the water is replaced with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to simultaneous stepwise heating of canned food in baths with water with temperatures of 75 and 85 ° C for 4 and 25 min, respectively, of some cans and cooling of others in the same bath with water at a temperature of 75 ° C for 4 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 12 minutes