Sweet cherry compote production method. RU patent 2508009.
 Plum compote sterilisation method / 2507984Invention relates to preservation industry, in particular, to plum compote sterilisation method. One performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water and 120°C calcium chloride solution during 5, 5, 5 and 3 minutes respectively and cooling of other jars in the same baths filled with 100, 80 and 60°C water during 5, 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 6 minutes. |
 Sweet cherry compote sterilisation method / 2492738Invention relates to preservation industry, in particular, to methods for sterilisation of sweet cherry compote in jars SKO 1-82-350. The method involves three-stage heating of sweet cherry compote in 60, 80 and 100°C water for 4, 4 and 15 minutes respectively with subsequent three-stage cooling in 80, 60 and 40°C water during 4, 4 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. while cooling at water temperature equal to 40°C is performed in another bath. |
 Cherry compote sterilisation method / 2492737Method involves three-stage heating of jars filled with cherry compote in 60, 80 and 85°C water for 4, 4 and 25 minutes respectively with subsequent three-stage cooling of the jars in 80,60 and 40°C water respectively during 4, 4 and 8 minutes. Heating and cooling of the jars at water temperature equal to 80 and 60°C are performed in the same baths while cooling of the jars at water temperature equal to 40°C is performed in another bath. |
 Sweet cherry compote preservation method / 2491864Invention is related to preservation industry. After packaging the fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars. Duration of vapour delivery cycles and vapour maintenance are equal to 10 sec and 10 sec respectively. During the whole vapour delivery process, the external surface of the jar is blown over with air heated up to 140°C. Then the jars are poured with a 85°C syrup, sealed and sterilised in an autoclave according to the preset mode with continuation of cooling in another autoclave or vessel. |
 Tangerine compote sterilisation method / 2491863Invention relates to preservation industry, in particular, to tangerine compote sterilisation method. The compote sterilisation method characterisation is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with simultaneous staged heating of preserves in baths filled with 60, 80 and 100°C water during 4, 4 and 8-10 minutes respectively and cooling of other preserves in the same baths filled with 80 and 60°C water during 4 and 4 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 4 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.1 s-1. |
 Method for sterilisation of peach compote (without kernels) / 2491862Invention relates to preservation industry, in particular, to a method for sterilisation of peach compote (without kernels). The compote sterilisation method characterisation is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with staged heating in baths filled with 60, 80 and 100°C water during 5, 5 and 15 minutes respectively with subsequent cooling in the same baths filled with 80 and 60°C water during 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.13 s-1. |
 Apple compote sterilisation method / 2482765Method for sterilisation of apple compote in jars SKO 1-82-1000 involves the process of heating in a 140°C air flow at a rate of 6-7 m/s during 14 minutes, subsequent maintenance during 15-25 minutes in bath with 92°C water and sequential cooling in baths with 70°C water during 4 minutes, with 50°C water during 4 minutes and with 30°C water during 4 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1. |
 Packaging system and method / 2472398Invention relates to a device and a method for packaging food products or other substances containing a liquid into a rigid vessel sealed with a flexible cover. A desirable quantity of the material subject to packaging and containing water or another liquid is placed into the vessel; the flexible cover is mounted on the vessel body so that to leave at least one unclosed hole; the flexible cover mounting onto the vessel involves the flexible cover attachment to the more rigid cover rim and the rim attachment to the vessel body; at least one unclosed hole is formed by means of at least one section whereat the cover is not attached to the rim. Then the vessel is heated and/or placed under reduced pressure conditions for the liquid conditioning to a temperature higher than its boiling point to force or allow steam produced by way of the liquid boiling to displace other gases from the vessel through the unclosed hole, the vessel sealed when gas or steam still continues to be discharged from the vessel through the unclosed hole. The vessel sealing envisages the flexible cover attachment to the whole of the rim. |
 Method for sterilisation of preserves "sprats in tomato sauce" in metal container / 2462958Invention relates to food industry. The method envisages heating and cooling cans with the product. The heat carrier is represented by 40% calcium chloride solution. |
| Grape compote sterilisation method / 2462101 Method involves four-stage heating of grape compote in 55, 70, 85 and 100°C water for 8, 8, 8 and 30 minutes respectively with subsequent four-stage cooling during 8, 8, 8 and 8 minutes. Heating and cooling at water temperature equal to 55, 70 and 85°C are performed in the same baths while cooling at a temperature of 40°C is performed in a separate bath. |
| Method for production of preserves "round rissoles with sour cream sauce with tomato paste" / 2508008 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes green peas, greens and pumpkin seeds extraction cake with sour cream, tomato paste and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for preparation of preserved product "round rissoles with red sauce with bulb onions and cucumbers" / 2508007 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Brined cucumbers are cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with sour cream sauce and bulb onions" / 2508006 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Green beans and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes green beans, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for preparation of preserves "round rissoles with sour cream sauce and bulb onions" / 2508005 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes French beans, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with sour cream sauce and bulb onions" / 2508004 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce round rissoles. Sugar peas and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes sugar peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with sour cream sauce and bulb onions" / 2508003 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded. Then the mince is mealed in wheat crumbs and fried in melted butter to produce round rissoles. Asparagus and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes asparagus, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with red sauce with onions and cucumbers" / 2508002 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. The pickled cucumbers are cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green peas, pickled cucumbers, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions" / 2508001 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Bulb onions are cut and sauteed in melted fat. Bulb onions are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one performs bulb onions and pumpkin seeds extraction cake mixing with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" / 2508000 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" / 2507999 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper, allspice, cinnamon, nutmeg and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation. |
| Film-forming food composition / 2252563 Film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6. |
FIELD: food industry.
SUBSTANCE: invention relates to preservation industry, in particular, to sweet cherry compote sterilisation method. After preliminarily preparation and packaging of fruits into jars one performs pouring with 60°C water for 2-3 minutes and repeated pouring with 85°C water for 2-3 minutes. Then water is replaced with 95-97°C syrup; the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the specified mode, then the jars are cooled in other autoclaves or vessels.
EFFECT: invention implementation ensures preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, the ready product prime cost decrease and competitiveness enhancement.
The proposed method on the invention relates to the canning industry and used in the production of compote of cherries in banks SKO 1-58-200.
The sources were searched in this method, showed that the prototype of the proposed method is a method of sterilization of canned stewed cherries» in the autoclave [1] on the mode
20 - 18 - 20 100 o C Buna 118 to P andwhere: 20 - duration of heating water up to 100 C, min;
18 - the duration of the period of self-sterilization at 100 C, min;
20 - the duration of the period of cooling, min;
100 C - temperature sterilization, AC;
118 - back pressure in the autoclave, kPa.
Disadvantages of this method are:
- the need to create pressure in the apparatus of the during the heat treatment process that requires additional power consumption;
- the complexity of the technological equipment for the implementation of heat sterilization, due to the fact that it runs under positive pressure;
- length and uneven heat treatment of various layers of the product in the Bank (temperature difference between the Central and peripheral layers reaches 4-5 degrees) and accordingly peripheral layers of the product receive excessive exposure to heat, which significantly reduces the nutritional value of finished products by splitting biologically active components contained in the initial raw material;
- violation of the integrity of fruits due to the receipt of excessive heat exposure and digestion of certain fruits, located in peripheral parts of the banks;
- high consumption of heat and water, as after each completion of the process of heating, water in the autoclave is cooled to 40 C, while the initial temperature of the water before the beginning of the sterilization process must be equal to 60-65°With (10-15-t more than the temperature of the product in banks before sterilization).
The technical result of the invention is directed on creation of the method of production of compote would promote: the conservation of biologically active components of raw materials used; reduction of the number of boiled fruit and fruit with cracked skin, as well as the cost and competitiveness of finished products.
This technical result is achieved by the fact that the proposed method of fruits after pre Packed in banks and at 2-3 min pour water temperature of 60 C, re-pour 2-3 min water with a temperature of 85 C, with subsequent the replacement of this water to the syrup with temperature 95-97°With, then banks are covered caps [2] and subjected to sterilization in open devices without back-pressure on the regime:
7 - 15 - 7 80 - 100 - 80with the future extension of cooling in other autoclaves or containers on the mode respectively
7 60 and 6 40where: 7 - duration of heating water in the autoclave from 80 to 100 C, min;
15 - duration own sterilization at 100 C, min;
7 - the duration of the cooling water in the autoclave from 100 to 80 C, min;
80 - start and end of temperature of water in autoclave;
7 and 6 - duration of cooling respectively in the second and third autoclaves (vessels) at 60 and 40 degrees, minutes
Example of the method
The banks Packed prepared in accordance with the technological instruction fruits. Forth fruit in banks pour 2-3 min water with a temperature of 60 C, re-pour 2-3 min water with a temperature of 85 C with subsequent replacement of the water syrup temperature 95-97°N Banks are covered and send in an autoclave for sterilization at the initial temperature of water in the autoclave equal to 80 degrees, and within 7 min temperature of the water in the autoclave increase to 100 C with subsequent holding at that temperature for 15 min and cooling water in an autoclave for 7 min to 80 C with the following continuation cooling in other autoclaves or containers during respectively 7 and 6 minutes at a water temperature of 60 and 40 degrees C.
The essential distinctive features of the proposed method are preheating fruits in banks consistently hot water temperature 60 C and 85 C for 2-3 minutes with subsequent replacement of water to the syrup temperature 95-97 OC and sterilized in an autoclave for the new regime
7 - 15 - 7 80 - 100 - 80with the future extension of cooling in other autoclaves or containers on the mode respectively
7 60 and 6 40 .Preheating fruits in banks hot water promotes the reduction of the duration of the process and ensure uniformity of heat treatment, which contributes to better conservation of natural components, raw material and reduce the number of cracked and boiled fruits, and the use of covers enables a process of heat sterilization without creating pressure in the open devices.
Cooling compote in the first autoclave to the temperature of water equal to 80 C, provides the possibility of saving of thermal energy for heating the overall quantity of water in an autoclave (about 0.6-0.7 m 3 ) at 40 C, which is about 100000 kJ and a water consumption reduction of cooling up to 1.0 m 3 for one cycle of the autoclave.
The proposed method provides a more complete preservation of biologically active components of raw materials used, as well as cut production costs and increase the competitiveness of finished products.
Literature
1. Collection of technological instructions for the production of canned food, v.2, M, 1977
2. B.L., Ibragimova .., Fleas, GA. glass containers with capping type 1 «breathing» covers. - Canning and vegetable siccative industry, 1983, №1, P.29-32.
Method of production of compote of cherries, characterized in that in the fruit packing in cans pour 2-3 min water with a temperature of 60 C, re-pour 2-3 min water with a temperature of 85 C, and then replace the water with syrup with temperature 95-97°With roll their lids and subjected to heat treatment without creating pressure in the open devices mode
7 - 15 - 7 80 - 100 - 80with the future extension of cooling in other autoclaves or containers on the mode respectively
7 60 and 6 40 .