RU2508020C1 - Method for sterilisation of preserves "pureed meat-and-vegetable soup with green peas" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of pureed meat-and-vegetable soup with green peas envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 80, 100°C water and 120°C calcium chloride solution during 5, 5 and 55 minutes and cooling of other jars in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C 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 invention relates to the canning industry, and in particular to methods for sterilizing canned food "Meat-vegetable soup with green peas" in banks 1-58-200.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that the cans of the product are sterilized in an autoclave according to the mode:

$$\frac{25-\mathrm{fifty}-\mathrm{thirty}}{120}\cdot 176÷196\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 120 ° C, min;

50 - the duration of their own sterilization, min;

30 - cooling time, min

176-196 - 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.

The technical result of the proposed method is aimed at reducing the duration of the heat treatment process, creating a sterilization method that provides simultaneous heating and cooling of cans with canned food in the same bathtubs, which simplifies 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 in thermal energy 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 80 ° C for 5 minutes, followed by transfer to the second, respectively 100 ° C, for 5 minutes, and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 55 minutes, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, respectively, and longer iem fourth cooling water bath at a temperature of 60-40 ° C for 12 min.

An example of the method

After sealing, the cans with canned goods are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 80 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 100 ° C for 5 minutes, then to a bath with a solution of calcium chloride at a temperature of 120 ° C for 55 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 100 ° C for 5 minutes and in the first bath for 5 min at a water temperature of 80 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 60-40 ° C for 12 minutes

The use of stepwise cooling of canned food in the same baths where heating is also carried out, simplifies the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design of heat treatment, canned food is heated 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.

The salient features of the proposed method are: three-stage heating of the cans with the product in water at temperatures of 80, 100 ° C and a solution of calcium chloride at a temperature of 120 ° C, respectively, 5, 5 and 55 minutes, followed by three-stage cooling for 5, 5, and 12 minutes, This process of heating and cooling 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. Collection of technological instructions for the production of canned food, t.2. - M.: Food Industry, 1977.

Claims (1)

A method of sterilizing meat-vegetable soup with green peas, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 80, 100 ° C and a solution of calcium chloride 120 ° C for 5, 5 and 55 min, respectively, of some cans and cooling of others in the same bathtubs with water at temperatures of 100 and 80 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 60-40 ° C for 12 min .