RU2520694C2 - Method for sterilisation of preserves "pureed meat-and-vegetable soup with green peas" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of pureed meat-and-vegetable soup with green peas envisages 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 80°C water during 5 minutes with transfer into the second bath filled with 100°C water for 5 minutes and into the third bath filled with 120°C calcium chloride solution for 40 minutes, cooling in the second and in the first baths filled with 100°C and 80°C water, respectively, during 5 and 5 minutes, accordingly, and continuation of cooling in the fourth bath filled with 40-60°C water during 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.16 s^-1.

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

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing canned food "Soup-puree meat and vegetables with green peas" in banks 1-82-1000.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that the cans of the product are sterilized in an autoclave according to the mode:

$$\frac{10-60-40}{120}\cdot 245÷274\text{A.}\mathrm{to}P\mathrm{but}$$

Where

10 - the duration of heating the water in an autoclave to 120 ° C, min;

60 - the duration of their own sterilization, min;

40 - cooling time, min;

245-274 - 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 in 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 40 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 15 minutes, and at the same time, during the entire heat treatment process, the cans rotate from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the 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 40 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 15 minutes, and during this process, the cans rotate from the bottom to the lid with a frequency of 0.16 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: 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, respectively, 5, 5 and 40 minutes, followed by three-stage cooling for 5, 5 and 15 minutes, and This process 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 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.: Food Industry, 1977.

Claims (1)

A method of sterilizing meat-vegetable soup with green peas, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and they are preheated in a first bath with water at a temperature of 80 ° C for 5 minutes with transfer to a second bath with water with a temperature of 100 ° C, respectively, for 5 min and in a third bath with a solution of calcium chloride with a temperature of 120 ° C for 40 min, cooling in the second and first baths with water at a temperature of 100 ° C and 80 ° C for 5 min and 5 min, respectively and longitudinal HAND refrigeration in a fourth temperature water bath at 40-60 ° C for 15 minutes, and wherein during heat treatment jars is rotated with the bottom cover at a frequency of 0.16 sec ^-1.