Plum compote production method

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, two-stage heating in 80 and 100°C water for 6 and 12-15 minutes respectively and subsequent two-stage cooling in 80°C water during 6 minutes in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 12 minutes. Heating and cooling are performed at temperature of 80°C in the same bath; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s-1.

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

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of production compote of plums in banks SKO 1-82-1000.

The sources to which it was carried out the search in this way showed that the prototype of the proposed method is a method of sterilization of canned food "Compote of plums in the autoclave [1] mode

25-(20-25)-25100C118KPand

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

(20-25) - the duration of the period of self-sterilization at 100°C, min;

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

100°C - temperature sterilization °C;

118 - the pressure in the autoclave, kPa.

The main disadvantages of this method are:

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

- uneven thermal processing of the product in banks;

- high consumption of heat energy and water.

The technical result of the invention is directed to a method of production of juice that contribute to: reducing the duration of the process; the preservation of biologically active components of PR is changing raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; providing simultaneous heating and cooling of cans of canned goods in the same baths, and thereby contributing to simplification of the process of heat treatment and design of the apparatus for heat sterilization, by reducing its dimensions and metal consumption and significant savings in heat energy and water.

This technical result is achieved due to the fact that the proposed method is Packed in cans fruit for 2-3 minutes pour hot water temperature of 85°C, then replace the water in the syrup temperature of 95°C, banks roll, set in the media, ensuring the mechanical integrity of cups, and are pre podogram in the first water bath temperature set to 80°C for 6 min, followed by transfer into a second water bath temperature of 100°C for 12-15 min with subsequent cooling in the first water bath temperature of 80°C for 6 min and continued cooling in the flow of the atmospheric air temperature of 20-25°C and a speed of 7-8 m/C for 12 min and in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with-1.

An example of the method.

Banks packaged fruits for 2-3 minutes pour hot water Tempe what atural 85°C, next, replace the water in the syrup temperature of 95°C, then banks roll, set in the media, providing mechanical integrity jars, and placed in a tub of hot water temperature of 80°C for 6 min After 6 min, the media, the banks transferred to the water bath temperature 100°C for 12-15 minutes after this time, the banks are cooled in the first bath for 6 min at a water temperature of 80°C, which occurs simultaneously heat the next batch of cans with a further continuation of the cooling flow of the atmospheric air temperature of 20-25°C and speed 7-8 m/C for 12 min, and in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with-1.

Using stepwise cooling of the compote in the same tub where and heat, helps to simplify the process of heat treatment and the design of the device for sterilization, provides significant savings in heat 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: dubstep Naty heating of the juice in water temperatures of 80 and 100°C respectively, 6 and 12-15 min with subsequent two-stage cooling for 6 and 12 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 increase the quality of the finished produktsii.

Literature

1. A collection of technological instructions for canning, Vol.2, M., 1977

The production method of the compote of plums, characterized in that the fruits after preparation and packaging in cans pour 2-3 min hot water with a temperature of 85°C, after which the water replace the syrup with a temperature of 95°C, then banks roll, set in the media, ensuring the mechanical integrity of cans, and subjected to preliminary heating in the first water bath temperature of 80°C for 6 min, followed by transfer into a second water bath temperature of 100°C for 12-15 min, and then cooled in the first water bath temperature of 80°C in for 6 min, which simultaneously heats up another batch of cans, and a continuation of the cooling flow of the atmospheric air temperature of 20-25°C and a speed of 7-8 m/C for 12 min, in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with-1.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry during bilberries sterilisation in bilberry juice. The method involves three-stage heating of jars in baths filled with 60, 80 and 100°C water during 5, 5 and 15 minutes respectively and 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 10 minutes.

EFFECT: sterilisation process simplification, technological cycle duration reduction, electric energy and heat energy saving and the ready product quality enhancement.

1 ex

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.

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials defrosting, deboning, trimming, milling, salting, spices, garlic and casings preparation, mince preparation, small sausages moulding, settling, slight drying, frying, cooking, smoking, drying and packaging under vacuum. The small sausages are moulded into gas- and moisture-permeable casings with a diameter equal to 18-24 mm. After thermal treatment and packaging under vacuum one performs pasteurisation in water at a temperature of 74-80°C till the temperature in the small sausage centre is equal to 70°C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80°C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20°C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80°C.

EFFECT: product storage life increase up to 30 days during storage at a temperature no higher than 20°C with preservation of quality characteristics and safety indices.

2 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, namely - to a method for production of black currants compote in SKO 1-82-350 jars. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, two-stage heating in 75 and 90°C water for 5 and 12 minutes respectively and subsequent three-stage cooling in 75°C water during 5 minutes and in a 20-25°C atmospheric air flow at a rate of 5-8 m/s during 10 minutes. Heating and cooling are performed in the same bath at a temperature of 75°C.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment performance process simplification.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of dietary fruit preserves "Apple compote with xylitol" in jars SKO 1-82-1000. The method involves three-stage heating of the preserves in 60, 80 and 100°C water for 6, 6 and 12-20 minutes respectively with subsequent three-stage cooling during 6, 6 and 7 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the whole heat treatment process the jars are 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 used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, namely - to preserved compotes production. After preliminarily preparation and packing of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring the jars mechanical air-tightness. Then the jars are subjected to staged heating in baths filled with 80 and 100°C water during 6 and 12 minutes respectively with subsequent cooling in the same bath filled with 80°C water during 6 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 12 minutes.

EFFECT: method improvement.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, namely - to preserved compotes production. After preliminary preparation and packing of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring the jars air-tightness and subjected to staged heating in baths filled with 80 and 100°C water during 6 and 4-8 minutes respectively. Then follows two-stage cooling in 80°C water during 6 min and in a 20-25° atmospheric air flow at a rate of 7-8 m/s during 12 minutes. Heating and cooling are performed in the same bath at a temperature of 80°C. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s-1.

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

1 ex

FIELD: food industry.

SUBSTANCE: method is intended for usage in food industry, in particular, for apple-and-fruit mixture sterilisation. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water during 6, 6 and 12 minutes respectively and cooling of other jars in the same baths filled with 80 and 60°C water during 6 and 6 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.

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

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of varenye in jars SKO 1-82-1000. The method involves three-stage heating of the preserves in 60, 80 and 100°C water for 5, 5 and 15 minutes respectively with subsequent three-stage cooling during 5, 5 and 7 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the whole heat treatment process the jars are 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 used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, namely - to a method for production of plum compote in SKO 1-82-500 jars. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, two-stage heating in 80 and 85°C water for 5 and 12-15 minutes respectively and subsequent two-stage cooling in 80°C water during 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. Heating and cooling are performed in the same bath at a temperature of 80°C. During the heat treatment process the jar is turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment performance process simplification.

FIELD: packing.

SUBSTANCE: invention relates to method of treatment of packages with thickness smaller than length and width, and with two longer and two shorter side edges. Film packages are orientated so that main passing plane of film packages containing side edges at handling and/or heat treatment forms angle with vertical not less than 60o, and longer edges are directed horizontally. Device for implementing the method contains great number of parallel separating walls arranged one after the other to form receiving pockets for each film package. Between two adjacent receiving pockets two separating walls are arranged in turn at a distance from each other. Width of carrying device corresponds to longest size of film packages to be arranged, and height of carrying device is less than their width.

EFFECT: provision of possibility of manual handling and improved heat treatment of packages.

11 cl, 1 dwg

FIELD: food-processing industry, in particular, thermal processing of food products.

SUBSTANCE: apparatus has upright casing with corrugated bottom, dividing and circulation partitions located within casing so as to define ascending and descending channels, inclined perforated guides fixed on upper ends of circulation partitions and above dividing partitions, charging and discharge devices. Heaters are positioned at corrugation sides defining bottom of ascending channels. Circulation partitions are made hollow and are connected with their upper ends to gas supercharger, which is positioned above liquid surface. Gate is positioned within discharge device for adjusting liquid flow rate.

EFFECT: reduced consumption of power for effective thermal processing of food products in metal hermetic cans.

1 dwg

FIELD: food industry.

SUBSTANCE: method includes processing of apples packaged in jars. Hot air at temperature 140-150°C is alternately supplied through one half area of jar neck section within 5-6 minutes every 15-20 seconds. Used air is exhausted through other half. Then the processed apples are filled in with syrup, sealed and sterilised in autoclave.

EFFECT: reduction of thermal sterilisation of conservations.

FIELD: food-processing industry.

SUBSTANCE: proposed method includes heating seamed cans with the packed product in airflow at 170°C and cooling it airflow with finely dispersed moisture at air flow rate of 4 to 6 m/s, the cans being revolved about a longitudinal axis.

EFFECT: reduced processing time, higher quality of finished product.

5 dwg, 3 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for preparing the ingredients, cutting and drying in a microwave field at preset process parametres, roasting and milling yacon, roasting barley malt, mixing the yacon and barley malt in the mass ratio 7:3, extracting the obtained mixture by drinking water at preset process parametres, filtering the obtained extract, preparing a syrup out of the extract, packing the cherry-plums and the syrup, sealing and sterilising.

EFFECT: production of compote with a coffee flavour and taste without actual coffee content in the recipe and simplified technology.

1 tbl

FIELD: foodstuffs preservation.

SUBSTANCE: in compliance with proposed method, foodstuffs kept inside container in humid state, said container being furnished with exhaust vent holes and said foodstuffs being microwave-heated for a limited time interval. Heating is performed unless live steam is formed inside the container, which is discharged via aforesaid exhaust vent hole. Then to partially compensate pressure drop inside the container, gas is injected therein after heating. Note here that gas is injected with the help of cannula that serves to puncture of the container walls.

EFFECT: long-term storage of foodstuffs in humid state.

28 cl, 13 dwg

FIELD: food industry.

SUBSTANCE: jars with compote, after lid sealing, are installed into carrier providing for mechanical tightness, and are heated in flow of hot air by temperature of 130°C for 25-26 minutes. Cooled at first in flow of atmospheric air by temperature of 20-25°C for 8 minutes, and then - in flow of atmospheric air with alternating application of water film onto jar surface at the temperature of 65-70°C for 7 minutes. At the same time jars in process of thermal treatment are rotated from bottom to lid with frequency of 0.166 s-1.

EFFECT: invention provides for reduction of process duration and improved quality of finished product.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to packaging and thermal treatment of a food product in a packaging container (30) made of paper or cardboard. The packaging container (30) is first filled (wholly or partially) with foam containing a non-oxidising gas such as nitrogen; then the packaging container (30), filled wholly or partially, is filled with the corresponding food product. Whenever necessary, after filling the packaging container (30) is additionally filled with foam to guarantee that the free space over the product in the packaging container (30) is wholly filled with foam when the packaging container (30) is closed and heat-sealed. Then the sealed packaging container (30) filled with the food product and foam undergoes thermal treatment at a temperature no less than 115°C.

EFFECT: according top the invention concept, the method allows both solid and semi-solid fruit products together with a liquid food product to be packaged into a packaging container made of paper or cardboard and to undergo thermal treatment for storage life extension without the risk of the gas-containing medium inside the package being preserved integral during the whole of the product storage life.

6 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for production of compote in a tin container. The method involves preliminary heating of sweet cherry fruits in tins with 60°C hot water with subsequent replacement of the water with 80-85°C syrup. Then the compote is heated in 90 and 100°C water for 5 and 20 minutes respectively. Then the tins are cooled down in an air flow at a rate of 5-6 m/sec for 15 minutes. One proceeds with continuation of cooling in an air flow with alternate application of a water film on the tin surface for 5 minutes. During the whole process of heat treatment the tin is turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method ensures the process duration reduction, saving heating energy and the end product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80°C hot water. Then the water is replaced with 95°C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100°C water for 3 and 12-18 minutes respectively. Then one performs cooling in an atmospheric air flow at a rate of 2-3 m/s during 6 minutes with continuation of cooling in an air flow at a rate of 5-6 m/s with application of a 65-70°C water film on the jar surface during 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

1 ex

Up!