Method of preserving plums compote

FIELD: food industry.

SUBSTANCE: method of preserving the compote from the plum is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 80 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. In this case, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to temperature of 110–120 °C. After that, a syrup with a temperature of 95–97 °C is poured into the cans, subjected to their preliminary rounding-up lids and heating in a stream of air with a temperature of 150 °C and a speed of 6.5–7 m/s for 3 minutes. Then finish rounding-up lids and continue heating in hot water with a temperature of 100 °C for 6 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 4, 4 and 4 minutes. In the processes of hot water heating and cooling, the banks rotate from the bottom to the cover at a frequency of 0.12 s-1.

EFFECT: invention makes it possible to reduce the duration of sterilization, to reduce the unevenness of heat treatment, and also to prevent the thermal battle of the cans and to improve the quality of the finished product.

1 cl

 



 

Same patents:

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

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: water quality improvement compound imparts antioxidant properties to water and is represented by a mixture of dihydroquercitin and glucose, taken at a ratio of 1:1 at a concentration of 1 mg/ml.

EFFECT: obtainment of water with enhanced antioxidant effect on the human organism.

1 tbl, 2 dwg

FIELD: food industry.

SUBSTANCE: protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate.

EFFECT: invention ensures production of a beverage with high protein concentration and stable during long-term storage outside a refrigerator for at least one year after packing.

10 cl, 42 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of strawberry and syrup, sealing and thermal processing. Prepared girasol; is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour, frying and mincing. Prepared rye grains are fried, girasol and rye grains are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 66-70,5%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol and pomegranate rind is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C during at least an hour. Girasol is fried and minced, pomegranate rind are dried by convective method till residual humidity about 5% and milled. Girasol and pomegranate rind are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol; is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour. After that girasol is fried, milled and extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method includes preparation of the recipe components, cutting, drying in microwave field till residual humidity about 20% at microwave field power providing warming girasol till the temperature of 80-90°C inside of the bits during at least an hour, frying, mincing and extracting with drinking water at the ratio of phases 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, obtained extract filtering, preparation of syrup based on it containing 27-34% of dry substances, packing black cherry and syrup, sealing and steriling.

EFFECT: method allows for producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for recipe components preparation, girasol cutting, drying in microwave field at preset process parametres, frying and milling, barley grain frying, mixing of girasol and barley grain in mass ratio 7:3, obtained mixture extraction by drinking water at the ratio of phases 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, obtained extract filtering, preparation of syrup based on it containing 27-34% of dry substances, packing of black cherry and syrup, sealing and sterilisation.

EFFECT: method allows for producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of recipe components, its cutting, drying in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C during at least an hour. Girasol is fried and milled, barley grains are fried, girasol and barley grains are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered, syrup is prepared with dry substances content 28-49%. After that plums and syrup are packed, sealing and thermal treatment till industrial sterility are performed.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food products.

SUBSTANCE: composition that is enriched with vitamins chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures contains vitamin stabilisers which are C6-C3 phenylpropene carbonyl-containing compounds for preventing vitamin degradation. Method of preventing vitamin degradation in the compositions enriched with vitamins implies introduction of at least one vitamin stabilising compound into them. The compound includes C6-C3 phenylpropene carbonyl-containing structure. Stable vitamin-containing beverage contains vitamin chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures and at least one stabilizer which is C6-C3 phenylpropene carbonyl-containing compounds.

EFFECT: preventing vitamins from destruction under exposure to light.

21 cl, 8 tbl, 4 ex

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing and heating tomatoes and separating juice therefrom; preparing, cutting, blanching and pulping squash; preparing, grinding, blanching and pulping celery; mixing pulped squash and celery with tomato juice, sugar and salt; additionally introducing beet pectin in an amount of about 1 wt%; providing homogenization of product while mixing mentioned components; packing, pressurizing and sterilizing product obtained after mixing thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing, heating cucumbers and separating juice therefrom; preparing, blanching and pulping red sweet pepper; mixing pulped red sweet pepper with cucumber juice, sugar, and salt and additionally introducing beet pectin in an amount of about 1.1 wt%; homogenizing resultant mixture; providing packaging, pressurization and sterilization thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

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