Tangerine compote sterilisation method. RU patent 2508012.

IPC classes for russian patent Tangerine compote sterilisation method. RU patent 2508012. (RU 2508012):

A23L3/02 - by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L0003005000 takes precedence);;

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

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Method for preparation of preserves "round rissoles with sour cream sauce and bulb onions" / 2508005
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Method for production of preserves "round rissoles with sour cream sauce and bulb onions" / 2508004
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Method for production of preserves "round rissoles with sour cream sauce and bulb onions" / 2508003
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Method for production of preserves "round rissoles with red sauce with onions and cucumbers" / 2508002
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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 tangerine 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 4, 4, 4 and 3 minutes respectively and cooling of other jars in the same baths filled with 100, 80 and 60°C water during 4, 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.

EFFECT: invention implementation ensures the process duration reduction, preservation of biologically active components of the raw material used, boiled and cracked fruits quantity decrease, allows to simultaneously perform heating and cooling of jars filled with preserves in the same baths and thus promotes simplification of the heat treatment process and the apparatus design and ensures heat energy and water saving.

The invention relates to the dairy products industry, namely to a method of sterilization compote of mandarins in banks SKO 1-58-200.

Sources who were searched for in this method, showed that the prototype of the proposed method is a method of sterilization of canned food of Compote from mandarins» in the autoclave [1] on the mode

20 - ( 12 - 18 ) - 20 100 ∘ C Buna 118 to P and

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

12-18 - duration own 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.

The main disadvantages of this method are

- long duration of the process of thermal treatment of the product;

- irregularity of thermal treatment of the product in banks;

- high consumption of heat and water.

The technical result of the invention is directed on creation of the method of production of compote, which would help to reduce the duration of the process; the preservation of biologically active components of raw materials used; reduction of the number of boiled fruit and fruit with cracked skin; provide simultaneous heating and cooling cans of canned goods in the same baths and the most conducive to simplify the process of implementation of thermal treatment and the design of the device for heat sterilization through reduced overall dimensions and metal consumption and significant saving of thermal energy and water.

This technical result is achieved by the fact that banks after seaming are installed in a special carrier, ensuring mechanical tightness cans, and are pre-heating of the first bath with water temperature of 60 C for 4 min, with the subsequent transfer during the second and third baths with the water temperature accordingly 80 C for 4 min, 100 C for 4 minutes and fourth bath with a solution of calcium chloride temperature of 120 C for 3 min, with the subsequent cooling in the third, second and first baths with water temperatures of 100, 80 and 60 C for 4, 4, and 4 mines and a continuation of cooling in the fifth tub with a water temperature of 40 C for 4 minutes, and during the heat treatment process the Bank rotate the bottom of the cover with a frequency of 0.1 s -1 .

Example of the method.

Banks with compote after sealing is installed in the carrier, ensuring mechanical integrity (preventing the breakdown of covers during heat treatment) and placed in a tub of hot water with the temperature 60 C to 4 minutes After the expiry of the 4 min media with banks transferred into the bath with water temperature of 80 C for 4 minutes, next to the bath with water temperature of 100 C 4 min and with the solution of calcium chloride temperature of 120 C for 3 minutes after this time, the banks are cooled in the same baths: in the third when the water temperature of 100 C for 4 minutes, the second tub with a water temperature of 80 C for 4 min and in the first bath for 4 minutes at a water temperature of 60 C, in which simultaneously heats the next batch of cans with a further continuation of the cooling in the fifth tub with a water temperature of 40 C for 4 minutes, and during the heat treatment process the Bank rotate the bottom of the cover with a frequency of 0.1 s -1 .

The use of gradual cooling juice in the same baths, where and heating, promotes the simplification of the process of thermal treatment and the design of the device for sterilization, provides significant saving of thermal energy and water, as in this the performance of heat treatment for heating the food in the first and second baths heat is used for cooling in these baths banks, already pre-cooked. And cooling water is consumed only in the last tub.

The essential distinctive features of the proposed method are four-stage heating of the juice in water temperatures of 60, 80, 100 and solution of chloride calcium temperature of 120 C, correspondingly 4, 4, 4, and 3 min, followed by a four-step cooling for 4, 4, 4 and 4 min, and the processes of heating and cooling cans, but the last steps of heating and cooling, carried out simultaneously in the same baths.

This mode provides significant saving of heat energy, water, reduction in the duration of the process and thereby improving the quality of finished products.

Literature

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

Sterilization method compote of Mandarin, which is characterized by the fact that after the closing of banks established in the media, ensuring mechanical tightness cans, and carried out simultaneously stepped heating in bath tubs with water temperatures of 60, 80, 100 OC and in the bath with a solution of calcium chloride temperature of 120 C for 4, 4, 4, and 3 min some cans and cooling others in the same baths with water temperatures of 100, 80 and 60 C for 4, 4 and 4 min from the continuation of the cooling in another tub when the water temperature of 40 C for 4 minutes and in process of heat treatment Bank rotate the bottom of the cover with a frequency of 0.1 s -1 .