RU2520688C2 - Pickled cucumbers sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The pickled cucumbers sterilisation method is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. Then one performs preliminary heating in the first bath filled with 60°C water during 10 minutes with subsequent transfer into the second and the third baths filled with 80°C water and with 100°C water, respectively, for 10 minutes and 12 minutes, accordingly, with subsequent cooling in the second and the first baths filled with 80°C water and with 60°C water, respectively, during 10 minutes and during 10 minutes, accordingly, with continuation of cooling in the fourth bath at water temperature equal to 40°C during 5 minutes.

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

1 ex

Description

The proposed method relates to the canning industry and can be used for sterilization of slightly acid pickles from cucumbers in banks 1-82-2000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilization of canned food "Pickled cucumbers" in an autoclave [1] according to the mode:

, $$\frac{25-10-25}{\mathrm{one\; hundred}°\mathrm{FROM}}\cdot 147-167\mathrm{to}P\mathrm{but}$$

,

where: 25 - the duration of the period of heating water to 100 ° C, min;

10 - the length of the period of own sterilization

at 100 ° C, min;

25 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

147-167 - 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; simplification of the process and the design of the apparatus 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 10 min, followed by transfer to the second and third baths with water with a temperature of 80 ° C for 10 minutes, respectively, and 100 ° C for 12 minutes, followed by cooling in the second and first water baths with temperatures of 80 and 60 ° C for 10 and 10 minutes, respectively, and continued cooling in the fourth bath at a water temperature of 40 ° C for 5 minutes

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 60 ° C hot water bath for 10 minutes. After 10 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 80 ° C for 10 minutes, then to a bath with water at a temperature of 100 ° C for 12 minutes. After this time, the banks are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 10 min and in the first bath for 10 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.

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, 10, 10 and 12 minutes, followed by three-stage cooling for 10, 10, 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. Collection of technological instructions for the production of canned goods t-2, M., 1977

Claims (1)

A method of sterilizing pickled cucumbers, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and preheated in a first bath with water at a temperature of 60 ° C for 10 minutes, followed by transfer to a second and third bath with water at a temperature of 80 ° C for 10 min and 100 ° C for 12 min followed by cooling in the second and first water baths with a temperature of 80 ° C, respectively, for 10 min and 60 ° C for 10 min, and continued cooling in the fourth bath at a temperature water 40 ° C for 5 minutes