RU2545072C1 - Preserved green peas puree production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after packing, puree in jars is heated to 93-95°C in the UHF chamber with frequency equal to 2400±50 mHz during 50-55 sec, sealed, put into the carrier ensuring mechanical air-tightness of the jars; one performs preliminary heating of the jars filled with the product by way of showering with 110°C calcium chloride solution during 3 minutes, sterilisation in 130°C calcium chloride solution during 30 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/sec during 20 minutes with continuation of cooling during 5 minutes by way of spraying with water with a variable temperature equal to 65-25°C; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: method ensures sterilisation equipment performance enhancement, technological cycle duration reduction, thermal sterilisation process simplification and the ready product quality enhancement.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of canned "puree from green peas" in banks 1-58-200.

Sources from which the search was carried out for this method showed that its prototype is the method [1], the essence of which is that the cans with the product are sterilized in an autoclave according to the mode:

where: 25 - the duration of heating the water in the autoclave to 120 ° C, min;

45 - the duration of their own sterilization, min;

25 - cooling time, min;

176-196 - 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 creating a method for the production of canned food, providing increased productivity of sterilization equipment, reducing the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality of finished products, which is very important for canned baby food.

The specified technical result is achieved due to the fact that according to the proposed method, the jars after packaging the mashed potatoes are placed in a microwave chamber and heated to 93-95 ° C with microwave energy at a frequency of 2400 ± 50 MHz for 50-55 s of mashed potatoes, followed by sealing, installation of the cans into a carrier providing mechanical tightness, and then subjected to preheating by showering with a solution of calcium chloride at a temperature of 110 ° C for 3 min, sterilization in a solution of calcium chloride at a temperature of 130 ° C for 30 min, followed by cooling to a stream atmospheric air at a speed of 7-8 m / s for 20 minutes and further cooling for 5 minutes by irrigation with water with a variable temperature of 65-25 ° C, while during the heat treatment the banks rotate from the bottom to the lid with a frequency of 0, 1 s ^-1 .

An example implementation of the method:

Mashed potatoes are packed in jars at a temperature of 65 ° C [1], covered with lids and placed in a microwave chamber with a microwave frequency of 2400 ± 50 MHz for 50-55 s and heated to 93-95 ° C. Next, the jars are sealed, installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and they are subjected to inoculation with a solution of calcium chloride at a temperature of 110 ° C for 3 min, followed by placement in a bath with a solution of calcium chloride at a temperature of 130 ° C for 30 min After 30 minutes, the carrier with the cans is removed from this bath and the cans are cooled in a stream of atmospheric air at a temperature of 20-22 ° C at a speed of 7-8 m / s for 20 minutes, followed by continued cooling for 5 minutes by irrigation with variable water temperature 65-25 ° C.

Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

Salient features of the proposed method are heating the mashed potatoes in a microwave chamber with microwave energy at a frequency of 2400 ± 50 MHz for 50-55 s, staining cans with a solution of calcium chloride at a temperature of 110 ° C for 3 minutes, sterilization in a bath with a solution of calcium chloride at a temperature 130 ° C for 30 min, followed by cooling in a stream of atmospheric air with a temperature of 20-22 ° C at a speed of 7-8 m / s for 20 min and continued cooling for 5 min by irrigation with water with a variable temperature of 65-25 ° C , and at the same time the bank rotates The bottom of the lid with a frequency of 0.1 s ^-1.

The mode provides industrial sterility of canned food, saving heat energy and cooling water, and also reduces the duration of the process of thermal sterilization of canned food. In addition, the puree obtained by the proposed method is a more valuable food product, since the reduction in the duration of the heat treatment contributes to a more complete, 15-20% more, preservation of biologically active components of the raw material in comparison with the prototype.

Literature

1. Collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1977

Claims (1)

Method for the production of canned green pea puree, characterized in that the mashed potatoes in cans after packaging for 50-55 s are heated to 93-95 ° C in a microwave camera with a frequency of 2400 ± 50 MHz, rolled up, installed in a carrier providing mechanical tightness of the cans Then, the cans with the product are preheated by inoculation with a solution of calcium chloride at a temperature of 110 ° C for 3 min, sterilization in a solution of calcium chloride at a temperature of 130 ° C for 30 min, followed by cooling in an atmospheric air stream ha at a speed of 7-8 m / s for 20 min and further cooling for 5 min by irrigation with water with a variable temperature of 65-25 ° C, while in the process of heat treatment the banks rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .