RU2517913C2 - Method for production of peach compote (without kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for production of peach compote (without kernels) is as follows: after preliminarily preparation and packing 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 of the jars. One performs simultaneous staged heating of some preserves in baths filled with 75, 95 and 100°C water during 5, 5 and 10-15 minutes respectively and cooling of other preserves in the same baths filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 8 minutes.

EFFECT: invention usage allows to manufacture a quality ready product.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of stewed peaches without stones in cans SKO 1-82-500.

Sources that were searched for by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of peaches without stones" in an autoclave [1] according to the mode

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

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

(15-20) - 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: reducing the duration of the process; preservation of biologically active components of the raw materials used; reduce the number of boiled fruits; 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 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 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, respectively, and 100 ° C for 10-15 min followed by cooling the first and second baths with water temperatures of 95 and 75 ° C for 5 and 5 minutes, and continued cooling in ambient air stream temperature of 20-25 ° C and a speed of 5-6 m / s for 8 min.

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 5 minutes After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 95 ° C for 5 minutes, then to a bath of water at a temperature of 100 ° C for 10-15 minutes. After this time, the cans 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 8 minutes

The use of stepwise cooling of compote in the same bathtubs where heating is 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 of heat treatment, canned food is used 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 85 ° C for 2-3 minutes, which allows pouring syrup at a temperature of 95 ° C into the jar (according to the current technological instructions, the temperature of the syrup when filling 85 ° C ); three-stage heating of compote in water at temperatures of 75, 95 and 100 ° C for 5, 5 and 10-15 minutes, respectively, followed by two-stage cooling for 5 and 5 minutes in water and 8 minutes in the flow of atmospheric air and the processes of heating and cooling at temperatures 75, 95 ° С 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 for the production of stewed peaches without seeds, 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 cans are rolled up, set in the carrier, providing mechanical tightness of the cans, and is subjected to simultaneous stepwise heating of canned food in baths with water at temperatures of 75, 95 and 100 ° C, for 5, 5 and 10-15 minutes, respectively, and cooling others in the same baths with water temperatures 95, and 75 ° C for 5 and 5 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes.