RU2491869C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to pear and quince compote production method. The cherry compote production method characterisation is as follows: after preliminarily preparation and packaging of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 6, 6 and 15-20 minutes respectively and cooling of other jars in the same bath filled with 95 and 75°C water during 6 and 6 minutes with continuation of 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 0.16 s^-1.

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

1 ex

Description

The invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-1000.

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

$$\frac{25-\left(35-45\right)-25}{\mathrm{one\; hundred}°C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of the period of heating water to 100 ° C, min;

(35-45) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - 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; simplification of the process and the 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 jars are poured for 85 minutes into hot water for 2-3 minutes, then this water is replaced with syrup with a temperature of 95 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and subjected to preliminary heating in the first bath with water at a temperature of 75 ° C for 6 min, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 6 min and 100 ° C for 15-20 min, respectively followed by by cooling in the second and first baths with water at temperatures of 95 and 75 ° C for 6 and 6 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, and during heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example implementation of the method.

Jars with pre-packaged fruits are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 95 ° 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 6 minutes After 6 minutes, the carrier with the jars is transferred to a bath of water with a temperature of 95 ° C for 6 minutes, then to a bath of water with a temperature of 100 ° C for 15-20 minutes. After this time, the banks are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 6 minutes and in the first bath for 6 minutes at a water temperature of 75 ° C, in which the next batch of cans is simultaneously heated, and 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, and in this process, the can is rotated from the bottom to the lid with a frequency of 0.16 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, 95 and 100 ° C, respectively, 6, 6 and 15-20 minutes, followed by three-stage cooling for 6, 6, and 8 minutes, and the processes of heating and cooling cans except for the last stages of heating and cooling, they are carried out simultaneously in the same bathtubs and at the same time during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

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 for the production of compote from pears and quinces, 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 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the banks are rolled up, set into the carrier, providing mechanical tightness of the cans, and simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C for 6, 6 and 15-20 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75ºС in those ix 6 and 6 minutes with continued cooling in an ambient air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes and wherein during heat treatment jar is rotated with the bottom cover at a frequency of 0.16 s ^{- 1} .