RU2508022C1 - Pickled aubergines sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The pickled aubergines sterilisation method 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 60, 80 and 100°C water during 6, 6 and 8 minutes respectively and cooling of other jars in the same baths filled with 80 and 60°C water during 6 and 6 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 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 it can be used in the production of slightly acidic marinades from eggplant in banks 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned marinated eggplants in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-10-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }}\cdot 98-118\text{A.}\mathrm{to}P\mathrm{but}$$

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

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

20 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

98-118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The technical result of the invention is aimed at creating a method for the production of marinades, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; simplifying the process of implementing the method and apparatus design 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 the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans, and are pre-heated in the first bath with water at a temperature of 60 ° C for 6 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 6 minutes and 100 ° C for 8 minutes, followed by cooling in the second and first baths with water at 80 and 60 ° C for 6 and 6 minutes, respectively, and continued cooling in the fourth anne at a water temperature of 40 ° C for 5 min, while in the process of heat treatment the banks rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

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 the heat treatment) and placed in a 60 ° C hot water bath for 6 minutes. After 6 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 6 minutes, then to a bath of water at a temperature of 100 ° C for 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 6 min and in the first bath for 6 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 5 min, while in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

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 canned food in water at temperatures of 60, 80 and 100 ° C, respectively, 6, 6 and 8 minutes, followed by three-stage cooling for 6, 6, and 5 minutes, and the can heating and cooling processes, except 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 sterilizing pickled eggplants, 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 60, 80 and 100 ° C for 6, 6 and 8 minutes, respectively, of some cans and cooling of others in the same bathtubs with water at temperatures of 80 and 60 ° C for 6 and 6 minutes, with continued cooling in another bath at a water temperature of 40 ° C for 5 minutes, while during the heat treatment the cans rotate from bottom to cover with a frequency of 0.133 s ^-1.