RU2530166C1 - Pickled vegetable marrows production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves vegetable marrows placing into jars, subsequent pouring of jars with vegetable marrows with 90°C hot water for 2 minutes. Then water in jars with vegetable marrows is replaced with 95°C solution. Then jars with vegetable marrows and solution are sealed with self-exhaustible caps and subjected to heat treatment without creation of counter-pressure in the autoclave according to the mode: $$\frac{10-30-12}{75-90-75},$$

envisaging water cooling in the autoclave till the temperature is equal to 75°C during 12 minutes and continuation of cooling in another vessel according to the mode $$\frac{8}{55-40}$$

.

EFFECT: invention allows to ensure the ready product quality enhancement along with simultaneous simplification of the sterilisation process and technological cycle duration reduction.

Description

The proposed method of the invention relates to the canning industry, and in particular to methods for the production of slightly acidic zucchini marinated in cans SKO 1-82-3000.

Sources, which were searched by this method, showed that its prototype is method / 1 /, the essence of which is that prepared cans with the product after packaging, filling and seaming are sterilized in an autoclave according to the regime:

- продолжительность нагрева воды в автоклаве до 90°C, мин;Where:

- the duration of heating the water in the autoclave to 90 ° C, min;

- продолжительность собственной стерилизации, мин;

- duration of own sterilization, min;

- продолжительность охлаждения, мин.

- duration of cooling, min.

- противодавление в автоклаве, кПа

- back pressure in the autoclave, kPa

The main disadvantages of this method are:

- long duration of the technological cycle of heat treatment of the product;

- a large consumption of thermal energy, due to the fact that for each batch of canned food, after pasteurization, the water in the autoclave is cooled to 35-40 ° C, then for a new batch it is again heated to 90 ° C;

- a large consumption of water for cooling canned food, since each time it is necessary to cool not only canned food, but also water in an autoclave;

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption.

The technical result of the proposed method is aimed at creating a method for the production of slightly acid pickled zucchini, which increases the productivity of sterilization equipment, reduces the duration of the technological cycle, simplifies the process of thermal sterilization and improves the quality and competitiveness of finished products.

обеспечивающему равенство конечной температуры охлаждения воды в автоклаве ее начальной температуре, требуемой при загрузке очередной партии консервов, с продолжением охлаждения в другой емкости по режиму:

,The specified technical result is achieved due to the fact that after laying in cans, zucchini is poured for 90 minutes with hot water at a temperature of 90 ° C, followed by replacement of water with a solution at 95 ° C, then the cans are sealed with self-ejecting lids [2] and sterilized in open devices type without backpressure by mode

ensuring equality of the final temperature of cooling water in the autoclave to its initial temperature, required when loading another batch of canned food, with continued cooling in another tank according to the regime:

,

- продолжительность периода нагрева воды от 75 до 90°C, мин;Where

- the duration of the water heating period from 75 to 90 ° C, min;

- продолжительность периода собственной стерилизации при 90°C, мин;

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

- продолжительность периода охлаждения воды в автоклаве от 90 до 75°C, мин;

- the duration of the period of cooling water in the autoclave from 90 to 75 ° C, min;

- начальная температура воды в автоклаве перед загрузкой очередной партии консервов;

- the initial temperature of the water in the autoclave before loading the next batch of canned food;

90 ° C - sterilization temperature, ° C;

- конечная температура воды в автоклаве в конце процесса охлаждения;

- the final temperature of the water in the autoclave at the end of the cooling process;

- продолжительность периода охлаждения консервов в другой емкости при температуре воды 55-40°C, мин;

- the duration of the cooling period of canned food in another container at a water temperature of 55-40 ° C, min;

An example implementation of the method.

After laying zucchini for 2 min, pour hot water at a temperature of 90 ° C for 2 min, then replace this water with a solution with a temperature of 95 ° C, roll the cans with self-extinguishing lids, place in an autoclave with hot water at a temperature of 75 ° C and heat for 10 min, increasing the temperature of the autoclave to 90 ° C. Then, for 30 minutes, the cans are sterilized at a reached water temperature of 90 ° C, followed by cooling the water in an autoclave for 12 minutes to 75 ° C (the initial temperature of the water when loading another batch of canned food for sterilization) and continue cooling in another container at a water temperature of 55 -40 ° C for 8 minutes

The use of self-extinguishing lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Cooling canned food in an autoclave to the initial water temperature required when loading another batch of canned food (75 ° C) provides the possibility of reducing the duration of the canned food production cycle and thereby increasing the performance of sterilization equipment, since time is excluded from the technological cycle (8-10 min) required for heating water from 35-40 ° C (final canned cooling temperature according to the existing method) to 75 ° C (initial temperature of the autoclave water before loading the next steam ii canned). And, in addition, the method saves heat energy (eliminates heat consumption for heating water from 35-40 ° C to 75 ° C and cooling water (excludes water consumption for cooling water in an autoclave from 75 ° C to 35-40 ° C.

The salient features of the proposed method are: the cans are sealed with self-exhausting lids and the heat treatment is carried out without creating back pressure in the apparatus; the canned food in the autoclave is cooled to a water temperature equal to the initial water temperature when loading another batch of canned food for sterilization.

This mode provides an increase in the productivity of sterilization equipment, energy savings due to the unnecessary creation of back pressure in the apparatus, no complicated technological equipment is required for the implementation of thermal sterilization of canned food, saving heat energy and improving the quality of finished products by removing air from cans.

Claims (1)

A method of manufacturing marinated zucchini, characterized in that after laying in cans, zucchini is poured for 2 min with hot water at a temperature of 90 ° C, followed by water replacement with a solution at 95 ° C, then the cans are rolled with self-extinguishing lids and subjected to heat treatment without creating back pressure in the autoclave by mode:

providing for the cooling of water in an autoclave to a temperature of 75 ° C for 12 minutes, and continued cooling in another tank according to the regime

.