RU2492740C1 - Cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The compote production method envisages that after preliminary 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 jars in baths filled with 75, 95 and 100°C water during 5, 5 and 10-20 minutes respectively and cooling of other jars in the same baths filled with 95 and 75°C water during 5 and 5 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 10 minutes.

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 stewed cherries in cans SKO 1-82-500.

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

$$\frac{\mathrm{twenty}-(10-\mathrm{twenty})-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 100 ° C, min;

(10-20) - the length of the period of its own sterilization at 100 ° C, min;

20 - 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 a reduction in 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 peels; 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 poured for 60 minutes at hot water at a temperature of 60 ° C, then this water is replaced with syrup at 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 5 minutes, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 5 min and 100 ° C for 10-20 min, respectively followed by cooling in the second and first baths with water at temperatures of 95 and 75 ° C for 5 and 5 minutes, respectively, and continued cooling in a stream of atmospheric air at a temperature of 20-25 ° C and a speed of 5-6 m / s for 10 minutes

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, installed in a carrier that provides mechanical tightness of the cans, and placed in a hot water bath with a temperature 75 ° C for 5 minutes After 5 minutes, the carrier with the cans is transferred to a bath of water with a temperature of 95 ° C for 5 minutes, then to a bath of water with a temperature of 100 ° C for 10-20 minutes. After this time, the banks are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 5 min and in the first bath for 5 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 5-6 m / s for 10 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 at a temperature of 85 ° C into the jar (according to the current technological instructions, the temperature of the syrup when pouring 60 ° C ); three-stage heating of compote in water at temperatures of 75, 95 and 100 ° C for 5, 5 and 10-20 minutes, respectively, followed by two-stage cooling for 5 and 5 minutes in water and 10 minutes in a stream of atmospheric air, and the processes of heating and cooling at temperatures of 75, 95 ° C 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, are poured into jars 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 jars are rolled up, installed in a carrier providing mechanical tightness of the cans and is subjected to simultaneous stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C for 5, 5 and 10-20 minutes, respectively, some cans and cooling others in the same baths with water at 95 and 75 ° C in progress 5 and 5 min with continued cooling in an ambient air stream temperature of 20-25 ° C and a speed of 5-6 m / s for 10 min.