RU2492766C1 - Tkemali, cherry plum, mirabelle and cornel compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of preserves in baths filled with 60, 80 and 100°C water during 5, 5 and 5-8 minutes respectively and cooling of other in the same baths filled with 80 and 60°C water during 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.15 s^-1.

EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.

1 ex

Description

The invention relates to the canning industry, and in particular to methods of sterilizing compote from tkemali, cherry plum, mirabelle and dogwood in cans SKO 11-82-650.

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

$$\frac{\mathrm{twenty}-(5-10)-\mathrm{twenty}}{\mathrm{one\; hundred}°C}\cdot 98\text{kPa}$$

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

5-10 - the length of the period of its own sterilization at 100 ⁰ C, min;

20 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

98 - 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 peels; ensuring 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 significant savings of heat 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 5 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 5 min and 100 ° C for 5-8 min, followed by cooling in the second and first baths with water at 80 and 60 ° C for 5 and 5 min, respectively, and continued cooling for a fourth the first bath at a water temperature of 40 ° C for 6 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.15 ^-1 .

An example 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 hot water bath at 60 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 5 minutes, then to a bath of water at a temperature of 100 ° C for 5-8 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 5 min and in the first bath for 5 min 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 and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.33 ^-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. And water for cooling is consumed only in the last bath.

Significant distinguishing features of the proposed method are: three-stage heating of compote in water at temperatures of 60, 80 and 100 ° C, respectively, 5, 5 and 5-8 minutes, followed by three-stage cooling for 5, 5 and 6 minutes, and the processes of heating and cooling cans, in addition to the last stages of heating and cooling, they 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. Collection of technological instructions for the production of canned food, t.2, M., 1977

Claims (1)

A method of sterilizing stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and canned food is simultaneously heated in baths with water at temperatures of 60, 80 and 100 ° C for 5 respectively , 5 and 5-8 min and cooling others in the same bathtubs with water at temperatures of 80 and 60 ° C for 5 and 5 min, with continued cooling in another bath at a water temperature of 40 ° C for 6 min, while in the process heat treatment jar rotate with the bottom of the lid with a frequency of 0.15 s ^-1 .