RU2520684C2 - Method for production of "gogosari moldavian-style" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of "Gogosari Moldavian-style" preserves is as follows: after sealing jars are put into the carrier ensuring mechanical air-tightness of the jars and heated. Jars are put into a bath filled with 60°C hot water for 8 minutes, then - into a bath filled with 80°C for 8 minutes, then - into a bath filled with 90°C water for 28 minutes with subsequent cooling of the jars in the second bath at water temperature equal to 80°C during 8 minutes and in the first bath at water temperature equal to 60°C during 8 minutes. At the same time, the next jars batch is simultaneously heated. One continues the jars cooling in the fourth bath at water temperature equal to 40°C during 5 minutes.

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

1 ex

Description

The invention relates to the canning industry and can be used for sterilization of canned food "Gogoshary in Moldavian" in banks 1-82-2000.

Sources that were searched for according to this invention showed that the prototype of the proposed method is a method of sterilizing canned food "Gogoshary Moldavian" in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-25-\mathrm{twenty}}{90°C}\cdot 118-147\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 90 ° C, min;

25 - the length of the period of its own sterilization at 90 ° C, min;

20 - the duration of the cooling period, min;

90 - sterilization temperature, ° C;

118-147 - 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 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 8 minutes, followed by transfer to the second and third baths with water, respectively, 80 ° C for 8 min and 90 ° C for 28 min, followed by cooling in the second and first baths with water at 80 and 60 ° C for 8 and 8 min, respectively, and continued cooling in the fourth nne at a water temperature of 40 ° C for 5 min.

An example implementation 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 hot water bath with a temperature of 60 ° C for 8 min. After 8 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 8 minutes, then to a bath of water at a temperature of 90 ° C for 28 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 8 min and in the first bath for 8 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 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.

Salient features of the proposed method are: three-stage heating of canned food in water at temperatures of 60, 80 and 90 ° C, respectively, 8, 8 and 28 minutes, followed by three-stage cooling for 8, 8, and 5 minutes, while the processes of heating and cooling the cans, 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. Collection of technological instructions for the production of canned food, t.2, M., 1977

Claims (1)

The method of sterilization of canned food "Gogoshary in Moldavian", characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and the cans are heated, while the cans are placed in a hot water bath at a temperature of 60 ° C for 8 min, then in bath with water at a temperature of 80 ° C for 8 min, then into a bath with water at a temperature of 90 ° C for 28 min, followed by cooling them in a second bath at a water temperature of 80 ° C for 8 min and in the first bath for 8 min at water temperature 60 ° C, in which at the same time the next batch of cans is heated, and continued cooling in the fourth bath at a water temperature of 40 ° C for 5 minutes.