RU2526487C2 - Tkemali, cherry plum, mirabelle and cornel compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method for sterilisation of tkemali, cherry plum, mirabelle and cornel compote in jars. The method envisages putting jars with compote (after sealing) into the carrier, preliminary heating in the first bath filled with 80°C water during 10 minutes subsequent transfer into the second bath filled with 60°C water for 10 minutes and into the third bath filled with 100°C water for 10 minutes and into the fourth bath filled with 120°C calcium chloride solution for 10 minutes with subsequent cooling in the third, the second bath and in the first baths filled with 100, 80 and 60°C water during 10, 10 and 5 minutes, respectively, and with continuation of cooling in the fifth bath at water temperature equal to 40°C during 10 minutes; heating and cooling are simultaneously performed in the same baths.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from tkemali, cherry plum, mirabelle and dogwood in cans SKO 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Compote from tkemali, cherry plum, mirabelle and dogwood" in an autoclave [1] according to the mode:

$$\frac{\text{thirty}-\text{35}-\text{thirty}}{\text{one hundred}°\text{C}}\cdot \text{118 kPa}$$

where 30 is the duration of the period of heating the water to 100 ° C, min;

35 - the length of the period of own sterilization at 100 ° C, min;

30 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

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 a reduction in the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked skin; providing simultaneous heating and cooling of cans with canned goods in the same bathtubs and thereby contributing to the simplification of 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 heat 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 60 ° C for 10 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 10 min, 100 ° C for 10 min and a fourth bath with a solution of calcium chloride with a temperature of 120 ° C for 10 min, followed by cooling in the third, second and first temperature baths at 100, 80, and 60 ° C for 10, 10, and 10 minutes, respectively, and continued cooling in the fifth bath at a water temperature of 40 ° C for 10 minutes.

An example implementation of the method.

After sealing, the cans with compote 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 at 60 ° C for 10 minutes. After 10 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 10 minutes, then to a bath of water at a temperature of 100 ° C for 10 minutes and with a solution of calcium chloride at a temperature of 120 ° C for 10 minutes. After this time, the cans are cooled in the same baths: in the third bath at a water temperature of 100 ° C for 10 min, 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 cooling continued in the fifth bath at a water temperature of 40 ° C for 10 min.

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.

Salient features of the proposed method are: four-stage heating of compote in water at temperatures of 60, 80, 100 and a solution of calcium chloride at a temperature of 120 ° C for 10, 10, 10 and 10 minutes, respectively, followed by four-stage cooling for 10, 10, 10 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 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 of sterilizing stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after seaming, the jars are installed in a carrier to prevent tearing of the lids during heating, and they are preheated in a first bath with water at a temperature of 60 ° C for 10 min followed by transferring to a second bath with water at a temperature of 80 ° C for 10 min, a third bath with water at a temperature of 100 ° C for 10 min and a fourth bath with a solution of calcium chloride at a temperature of 120 ° C for 10 min, followed by cooling in the third, second and ne ditch baths with water at temperatures of 100, 80 and 60 ° C for 10, 10 and 10 minutes, respectively, and continued cooling in the fifth bath at a water temperature of 40 ° C for 10 minutes, while the cans are heated and cooled simultaneously in the same same bathtubs.