Plum compote production method

FIELD: food industry.

SUBSTANCE: method for production of plum compote in jar SKO 1-82-3000 involves fruits pouring with 60°C hot water during 2-3 minutes, with subsequent replacement of water with 85°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 8, 8 and 15 minutes, respectively. Then one performs cooling the jars filled with compote in the second and the first baths filled with 100°C and 80°C water during 8 and 8 minutes, respectively, and continuation of cooling in the fourth and the fifth baths filled with 60°C and 40°C water during 8 and 8 minutes, respectively. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.33 sec-1 with a 2-3 minutes' interval.

EFFECT: invention allows to reduce the compote production process duration as well as enhance the ready product quality and save heat energy.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of production compote of plums in jars, 1-82-3000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of production of canned food "Stewed plums with sterilization in autoclave [1] mode

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

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

30 - duration of cooling, min;

100°C - temperature sterilization, °C;

118 - pressure autoclave, kPa.

The 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 aims to provide a method of manufacturing compote contribute to: reducing the duration of the process; the preservation of natural components of these raw materials; reducing the number of cracked and tenderized fruits; increase food and biological value of the product; to improve the structural-mechanical characteristics of the finished product; saving thermal energy and water�, as well as enhancing the competitiveness of finished products.

Said technical result is achieved due to the fact that Packed in cans fruit for 2-3 minutes pour hot water temperature 60°C, then replace this water to the syrup temperature 85°C, banks roll, set in the media, ensuring the mechanical integrity of cans and subjected to preliminary heating in the first bath of water at temperature equal to 80°C for 8 min followed by transfer into a second water temperature of 100°C for 8 min and the third bath with a solution of calcium chloride temperature of 120°C for 15 min, with the subsequent cooling in the second and first baths with water temperatures of 100°C and 80°C for respectively 8 and 8 min and continued cooling in the fourth and fifth baths with water temperatures of 60°C and 40°C for respectively 8 and 8 min, while in the process of heat treatment the jar is subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency of 0.33-1with an interval of 2-3 min.

An example implementation of the method.

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature 60°C, and then replace this water to the syrup temperature 85°C, banks roll, set in the media, providing mechanical integrity (prevention of breakdown covers the process of teplogasavtomatika) and placed in a hot water bath temperature of 80°C for 8 min. After the expiration of 8 min media with banks is transferred to the water bath temperature 100°C for 8 min, then bath with a solution of calcium chloride temperature of 120°C for 15 min. after this time banks are cooled in the same baths: in the second at a water temperature of 100°C for 8 min in the first bath at a water temperature of 80°C for 8 min, which occurs simultaneously heat the next batch of cans, with further continued cooling in the fourth and fifth baths with water temperatures of 60°C and 40°C for respectively 8 and 8 min, while in the process of heat treatment the jar is subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency of 0.33-1with an interval of 2-3 min.

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. And the water for cooling is consumed only in the last two baths.

The use of intermittent rotation of the cans in the process of thermal treatment promotes intensify�tion of the process of internal heat transfer in the Bank and in conjunction with periodic exposure of cans in a static condition reduces the duration of mechanical wiping of the fruit between and on the wall in cans while providing uniformity of heat treatment, which helps to preserve their integrity that provides improved structural-mechanical characteristics of the finished products.

Preliminary heating of fruits in jars with hot water provides the initial temperature of the fruit prior to sterilization, the ability to fill in jars of syrup of higher temperature than the processing instructions, as well as the partial removal of air from the fruit, which also contributes to the quality of the finished product.

The essential features of the proposed method are: preheating the fruit in jars in hot water; three-stage heating of compote in water temperatures of 80°C, 100°C and a solution of calcium chloride temperature of 120°C for respectively 8, 8 and 15 min with subsequent four-stage cooling for 8, 8, 8 and 8 min and the processes of heating and cooling cans, except for the last stages of heating and two stages of cooling, are carried out simultaneously in the same bath and intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.33-1every 2-3 min during the heat treatment process.

This method provides significant savings of thermal energy, water, reducing the length of the process and thereby improving the quality�TWA finished products.

Literature

1. The collection of technological instructions for the production of canned food, Vol. 2, Wiley, 1977.

Method of production of plum compote, characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature 60°C, with subsequent replacement of the water in the syrup temperature 85°C, forth banks roll, set in the media, providing mechanical integrity, and perform a stepwise heating in baths with water temperatures of 80°C and 100°C and the bath solution of calcium chloride the temperature of 120°C for respectively 8, 8 and 15 min, with the subsequent cooling in the second and first baths with water temperatures of 100°C and 80°C for respectively 8 and 8 min and continued cooling in the fourth and fifth baths with water temperatures of 60°C and 40°C for respectively 8 and 8 min, while in the process of heat treatment the jar is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.33-1with an interval of 2-3 min.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for production of sweet cherry compote in jar SKO 182-350 involves fruits pouring with 60°C hot water during 2-3 minutes, with subsequent replacement of water with 85°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to simultaneous staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 5, 5 and 5-6 minutes, respectively with subsequent cooling in the second and the first baths filled with 100°C and 80°C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth and the fifth baths filled with 60°C and 40°C water during 5 and 5 minutes, respectively. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for production of apricot compote in jar SKO 1-82-1000 involves fruits pouring with 80°C hot water during 2-3 minutes, with subsequent replacement of water with 95°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to simultaneous staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 5, 5 and 8 minutes, respectively. Then one performs cooling in the second and the first baths filled with 100°C and 80°C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth and the fifth baths filled with 60°C and 40°C water during 5 and 5 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for production of cherry compote in jar SKO 1-82-350 involves fruits pouring with 80°C hot water during 2-3 minutes, with subsequent replacement of water with 85°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to simultaneous staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 4, 4 and 5-6 minutes, respectively. Then one performs cooling in the second and the first baths filled with 100°C and 80°C water during 4 and 4 minutes, respectively, and cooling in the fourth and the fifth baths filled with 60°C and 40°C water during 4 and 5 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for production of sweet cherry compote in jar SKO 182-350 involves fruits pouring with 80°C hot water during 2-3 minutes, with subsequent replacement of water with 85°C syrup. Then jars are sealed, put into the carrier ensuring mechanical air-tightness and subjected to simultaneous staged heating in baths with 80°C and 100°C water and in a bath with 120°C calcium chloride solution during 4, 4 and 5-6 minutes, respectively. Then one performs cooling in the second and the first baths filled with 100°C and 80°C water during 4 and 4 minutes, respectively, and continuation of cooling in the fourth and the fifth baths filled with 60°C and 40°C water during 4 and 4 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of apple compote in jars SKO 1-82-500 involves heating process in 140°C air flow at a rate of 1.5-2 and 8-8.5 m/s during 6 and 12 minutes, respectively, with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in an atmospheric air flow at a rate of 7-8 m/sec during 5 minutes.Then one continues cooling in an atmospheric air flow with alternate application of a 65-70°C water film on the jar surface during 7 minutes. In the process of heating and cooling the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s-1; maintenance is performed in a static state of the jars.

EFFECT: invention ensures significant saving of heat and electric energy, water and more complete preservation of biologically active components of the initial raw materials.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of sweet cherry compote in jars SKO 1-82-500 involves heating process in 140°C air flow at a rate of 1.5-2 and 8-8.5 m/s during 8 and 10 minutes, respectively, with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in an atmospheric air flow at a rate of 7-8 m/sec during 5 minutes. Then one continues cooling in an atmospheric air flow with alternate application of a 65-70°C water film on the jar surface during 7 minutes. During processes of heating in a heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: invention ensures saving of heat energy, reduces water usage and allows to enhance the ready product quality.

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; the duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively, during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 120°C at a rate of 4-5 m/s; then the jars are poured with 95-97°C syrup, sealed, put into the carrier ensuring caps stripping in the process of heat treatment and heated in 140°C air flow at a rate of 3 m/sec during 15 minutes with subsequent maintenance in the chamber at a temperature of 100°C during 5 minutes and further cooling in 20°C atmospheric air flow at a rate of 8-9 m/sec during 15 minutes, in the process of heating and cooling, the jars are subjected to interrupted 2-3 minutes' turning upside down with a frequency equal to 0.16 s-1 with a 2-3 minutes' interval.

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

FIELD: food industry.

SUBSTANCE: jars with fruits packed into them are treated in a UHF field with a frequency equal to 2400±50 MHz during 1.5-2.0 minutes, poured with 85°C syrup, repeatedly treated with the UHF field during 2.0 minutes; the jars contents are heated to 90°C; the jars are sealed, put into the carrier ensuring mechanical air-tightness, heated in 115°C dimethylsulfoxide solution during 10 minutes with subsequent cooling in a bath filled with 85°C water during 6 minutes, then - with 60°C water during 6 minutes and with 40°C water during 6 minutes; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction, simplification of the method and the design of the device for such method implementation.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of pickled tomatoes in jars SKO 1-82-1000. The method involves heating jars filled with pickled tomatoes after sealing in 150°C air flow at a rate of 6 - 7 m/s during 10 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and subsequent cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the heat treatment process the jar is subjected to interrupted turning upside down during 2-3-minutes with a frequency equal to 0.166 sec-1 with a 2-3 minute interval.

EFFECT: invention ensures heat treatment uniformity and intensification, boiled and cracked fruits quantity reduction, preservation of biologically active components of the raw materials used, the production process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 150°C air flow at a rate of 8 - 9 m/s during 8 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures prevention of mechanic straining of fruits against each other and preservation of their integrity as well as significant economy of heat energy and water.

FIELD: food-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

Up!