RU2491006C1 - 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 proceeds with staged heating in baths filled with 75, 85 and 90°C water during 8, 8 and 20 minutes respectively with subsequent cooling in the same baths filled with 85 and 75°C water during 8 and 8 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 8 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.33 s^-1.

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 for the production of stewed cherries in cans SKO 1-82-3000.

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

$$\frac{\mathrm{thirty}-45-\mathrm{thirty}}{{90}^{\circ }\mathrm{FROM}}\cdot 88\mathrm{to}P\mathrm{but}$$

where 30 is the duration of the period of heating water to 90 ° C, min;

45 - the length of the period of its own sterilization at 90 ° C, min;

30 - the duration of the cooling period, min;

90 ° 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 that provides mechanical tightness of the cans, and subjected to preheating in the first bath with water at a temperature of 75 ° C for 8 min, followed by transfer to the second and third baths with water at a temperature of 85 ° C for 8 min and 90 ° C for 20 min, respectively, followed by ooh waiting in the second and first baths with water at temperatures of 85 and 75 ° C for 8 and 8 minutes, respectively, and continued cooling in a stream of atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, while during heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example of the method

Jars 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 in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and placed in a hot water bath with a temperature of 75 ° C for 8 minutes After 8 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 85 ° C for 8 minutes, then to a bath of water at a temperature of 90 ° C for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 85 ° C for 8 min and in the first bath for 8 min at a water temperature of 75 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .

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.

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 75, 85 and 90 ° C for 8, 8 and 20 minutes, respectively, followed by three-stage cooling in water and atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s for 8, 8, and 8 minutes, while the processes of heating and cooling the 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., 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 stepwise heating in baths with water at temperatures of 75, 85 and 90 ° C for 8, 8 and 20 minutes, respectively, followed by cooling in the same baths with water at temperatures of 85 and 75 ° C for 8 and 8 min and continued cooling air stream with a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, while in the process of heat treatment jar is rotated with the bottom cover at a frequency of 0.33 sec ^-1.