Sweet cherry compote production method

FIELD: food industry.

SUBSTANCE: method characterisation is as follows: after preliminary preparation and packaging of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 6, 6 and 10 minutes respectively and cooling of other jars in the same baths filled with 95 and 75°C water during 6 and 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 10 minutes.

EFFECT: heat energy and water saving due to the fact that for preserves heating in the first and in the second baths one uses heat given up by the jars being cooled in the same baths and having passed thermal treatment.

 

The proposed method the invention relates to the canning industry, and in particular to methods of production compote of cherries in banks SKO 11-82-650.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of canned food Compote of cherries in the autoclave [1] mode

20(1525)20100C98KPa

where 20 - duration of heating water to 100°C, min;

(15-25) - the duration of the period of self-sterilization at 100°C, min;

20 - duration of cooling, min;

100°C - temperature sterilization, °C.

98 - pressure 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 the banks;

- high consumption of thermal energy and water

The technical result of the invention is directed to a method of production of juice, reducing the duration of the process; the preservation of biologically active componentimplementation raw materials; reducing the amount of boiled fruits and fruit with cracked skin; facilitation of the implementation process of the method and construction of apparatus for its implementation, conserve heat and water, as well as to reduce costs and increase the competitiveness of finished products.

Said technical result is achieved due to the fact that the proposed method is Packed in cans fruit for 2-3 minutes pour hot water temperature 60°C, then replace the water in the syrup with a temperature of 85°C, banks roll, set in the media, ensuring the mechanical integrity of cans and subjected to preliminary heating in the first water bath temperature of 75°C for 6 min, followed by transfer to the second and third baths with water temperature, respectively, 95°C for 6 min, and 100°C for 10 min with subsequent cooling in the second and first baths with water temperatures of 95 and 75°C for 6 and 6 min and continued cooling in the stream of atmospheric air temperature of 20-25°C and a speed of 5-6 m/s for 10 minutes.

An example implementation of the method.

Banks packaged fruits for 2-3 minutes pour hot water temperature 60°C, then replace the water in the syrup with a temperature of 85°C, forth banks roll, set in the media, providing mechanical integrity� cans, and placed in a hot water bath temperature of 75°C for 6 min After 6 min media with banks is transferred to the water bath temperature of 95°C for 6 min, then bath with a water temperature of 100°C for 10 min. after this time banks are cooled in the same baths: in the second bath at a water temperature of 95°C for 6 min in the first bath for 6 min at a water temperature of 75°C, which occurs simultaneously heat the next batch of cans, with further continued cooling in the stream of atmospheric air temperature of 20-25°C and a speed of 5-6 m/s for 10 minutes.

Using stepwise cooling of the compote in the same baths, where and heat, helps to simplify the process of heat treatment and design of the device for sterilization, provides significant savings of thermal energy and water, as with the high performance of heat treatment for heating canned in the first and second baths uses the heat given cooled in the same baths banks already cooked.

The essential features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature 60°C for 2-3 min, which allows you to pour in a jar of syrup temperature 85°C (operating technological ince�instruction the temperature of the syrup when you fill 60°C); three-stage heating of compote in water temperatures of 75, 95 and 100°C respectively 6, 6 and 10 min with subsequent two-stage cooling during 6 and 6 minutes in the water and 10 minutes in a stream of atmospheric air and thus the processes of heating and cooling at temperatures of 75, 95°C are carried out simultaneously in the same bath.

This mode provides substantial savings of thermal energy, water, reducing the length of the process and thereby improving the quality of the finished product.

Literature

1. The collection of technological instructions for the production of canned food, t-2 M. 1977.

Method of production of compote of cherries, characterized in that the fruits after preparation and packaging in cans pour 2-3 min hot water with a temperature of 60°C, after which the water replace the syrup with a temperature of 85°C, forth banks roll, set in the media, ensuring the mechanical integrity of cans, and subjected to simultaneous stepwise heating of canned food in the baths with water temperatures of 75, 95 and 100°C for respectively 6, 6 and 10 min and cooling other in the same bath with water temperatures of 95 and 75°C for 6 and 6 min with continued cooling in the stream of atmospheric air temperature of 20-25°C and a speed of 5-6 m/s for 10 min.



 

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