RU2578323C2 - Method of producing compote from kinkan - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterised by that fruits put in jars filled in with hot water at temperature of 85 °C for 2-3 minutes, then water is replaced with syrup at 95 °C, then jars are sealed, put into carrier ensuring mechanical air-tightness, and subjected to simultaneous stepped heating in baths with water temperature of 75, 95 and 100 °C for 5, 5 and 20 minutes respectively and other jars cooled down in same baths with water temperature of 95 and 75 °C for 5 and 5 minutes with following cooling in atmospheric air with temperature of 20-25 °C and rate of 5-6 m/s for 8 minutes.

EFFECT: technical result is heat treatment duration reduction.

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from kinkana in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote from kinkana" in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-\mathrm{twenty}-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 100 ° C, min;

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

20 - 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: reducing 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 according to the proposed method, the fruits packaged in cans are poured for 85 minutes at hot temperatures for 2-3 minutes, then this water is replaced with syrup at a temperature of 95 ° C, cans are rolled up, installed in a carrier providing mechanical the cans are leakproof and are preheated in the first bath with water at a temperature of 75 ° C for 5 min, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 5 min, respectively, and 100 ° C for 20 min followed by about cool the first and second baths with water temperatures of 95 and 75 ° C for 5 and 5 min extension and cooling in ambient air stream temperature of 20-25 ° C and a speed of 5-6 m / s for 8 min.

An example of the method

Jars with pre-packaged fruits are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 95 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and placed in a hot water bath with a temperature 75 ° C for 5 minutes After 5 minutes, the carrier with the jars is transferred to a bath of water with a temperature of 95 ° C for 5 minutes, then to a bath of water with a temperature of 100 ° C for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 5 min and in the first bath for 5 min at a water temperature of 75 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes

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.

The salient features of the proposed method are: pre-heating the fruits in jars before pouring the syrup with hot water at a temperature of 85 ° C for 2-3 minutes, which allows pouring syrup at a temperature of 95 ° C into the jar (according to the current technological instructions, the temperature of the syrup when pouring 85 ° C ); three-stage heating of compote in water at temperatures of 75, 95 and 100 ° C for 5, 5 and 20 minutes, respectively, followed by two-stage cooling for 5 and 5 minutes in water and 8 minutes in the flow of atmospheric air, and the processes of heating and cooling at temperatures of 75, 95 ° C are carried out simultaneously in the same bathtubs.

This mode provides significant savings of thermal energy, water, reducing the duration of the process 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 producing kinkan compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2–3 min with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the cans are rolled up, installed in a carrier , providing mechanical tightness of the cans, and is subjected to simultaneous stepwise heating in baths with water at a temperature of 75, 95 and 100 ° C for 5, 5 and 20 minutes, respectively, and cool other cans in the same baths with water at a temperature of 95 and 75 ° C for 5 and 5 mins continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes