Pickled vegetable marrows sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to pickled vegetable marrows sterilisation. The 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 some jars in baths filled with 60, 80 and 100°C water during 8, 8 and 20 minutes respectively and cooling of other jars in the same baths filled with 80 and 60°C water during 8 and 8 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 8 minutes.

EFFECT: invention implementation allows to enhance the ready product quality.

 

The proposed method the invention relates to the canning industry and it can be used for sterilization slightly pickles zucchini in banks 1-82-2000.

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

25-15-25100°C147-167KPand

where 25 is the length of the period of heating the water to 100°C, min;

15 - duration of period own sterilization at 100°C, min;

25 - the duration of the cooling-off period, min;

100 - temperature sterilization °C;

147-167 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven thermal processing of the product;

- high consumption of thermal energy and water;

the periodicity of the technological cycle.

The technical result of the invention is directed to a method of production of pickles that contribute to: reducing the duration of the process; the preservation of biologically active components used cheese is I; to simplify the implementation 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.

This technical result is achieved due to the fact that banks after the seaming are installed in a special carrier that provides mechanical integrity of cups, and are pre-heated in the first water bath temperature of 60°C for 8 min, followed by transfer to the second and third baths with water temperature respectively 80°C for 8 min, and 100°C for 20 min and then cooled in the first and second tubs with water temperatures of 80 and 60°C for respectively 8 and 8 min and continued cooling in the fourth tub when the water temperature 40°C for 8 minutes

An example of the method.

Cans after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment), and placed in a tub of hot water temperature of 60°C for 8 min After the expiration of 8 min media with banks is transferred to the water bath temperature of 80°C for 8 min, followed by a water bath temperature of 100°C for 20 minutes after this time, the banks are cooled in the same baths: in the second bath at the temperature of the water 80°C for 8 minutes in the first bath for 8 min at a water temperature of 60°C, in which there is a simultaneous heat the next batch of cans, with a further continuation of the cooling in the fourth bath at a water temperature of 40°C for 8 minutes

Using stepwise cooling of canned food in the same baths, where and heat, helps to simplify the process of heat treatment and the design of the device for sterilization, provides significant savings in thermal energy and water, as with the high performance of heat treatment for heating canned in the first and second heat bath is given cooled in the same baths banks, already pre-cooked. And the water for cooling is consumed only in the last tub.

Salient features of the proposed method are: three-stage heating canned in water temperatures of 60, 80 and 100°C respectively 8, 8, and 20 min, followed by a three-stage cooling for 8, 8, and 8 min, and the processes of heating and cooling cans, except for the last stages of heating and cooling are carried out simultaneously in the same bath.

This mode provides substantial savings of thermal energy, water, shortening the duration of the process and thereby improving the quality of finished products.

Literature

1. A collection of technological instructions for manufacture of the size of canned food, Vol.2, M. 1977

Sterilization method marinated zucchini, characterized in that after the seaming banks set in the media, ensuring the mechanical integrity of cans, and takes place simultaneously stepped heating in baths with water temperatures of 60, 80 and 100°C, for respectively 8, 8, and 20 min of some cans and cooling other in the same bath with water temperatures of 80 and 60°C for 8 and 8 minutes with continued cooling in another tub when the water temperature is 40°C for 8 minutes



 

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