RU2519871C2 - Method for sterilisation of preserves "puree of pumpkin with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of preserves in baths with 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 25 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 10 minutes. During the whole process of the heat treatment the jars are turned upside down with a frequency equal to 0.1 s^-1. Heating and cooling are performed at a water temperature equal to 100 and 80°C in the same baths.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

Description

The invention relates to the canning industry, and in particular to methods for sterilizing canned food "Pumpkin puree with rice" in banks 1-58-200.

Sources from which the search was carried out for this method showed that its prototype is the method [1], the essence of which is that the cans with the product are sterilized in an autoclave according to the mode:

$$\frac{25-40-25}{120}\cdot 176÷196\mathrm{to}P\mathrm{but}$$

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

40 - the duration of their own sterilization, min;

25 - 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 of 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 25 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 continued cooling in the fourth bath at a water temperature of 60-40 ° C for 10 minutes, and at the same time, during the entire process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

An example implementation of the method.

Jars of mashed pumpkin and rice after sealing are installed in a carrier that provides mechanical tightness (preventing the 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 25 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 10 minutes, and during this process, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

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. And water for cooling is consumed only in the last bath.

The salient features of the proposed method are: a 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 for 5, 5 and 25 minutes, respectively, followed by three-stage cooling for 5, 5, and 10 minutes, and while the processes 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 of thermal energy, water, reducing the duration of the process 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 pumpkin puree with rice, 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 of 120 ° C for 5 respectively , 5 and 25 min 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 10 min, and throughout the heat process During the processing, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .