Cherry plum compote production method

FIELD: food industry.

SUBSTANCE: after packing into jars fruits are poured with 60°C hot water for 2-3 minutes, repeatedly poured with 95°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps, placed into a vessel filled with 90°C hot water and thermally treated without creation of counter-pressure in open-type apparatus according to the mode: 10 ( 5 10 ) 20 90 100 40 ° C .

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

1 ex

 

The invention relates to the canning industry and it can be used in the production of plum compote in banks 1-82-1000.

The sources that were searched 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-(5-10)-25100°C118 kPa

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

5-10 - period own 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 disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional energy consumption.

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under pressure.

The technical result of the invention is directed to a method of manufacturing compote contribute to: reducing the length% of the SSA; conservation of biologically active components of raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; thermal energy saving, and cost reduction and increased competitiveness of finished products.

This technical result is achieved due to the fact that, in the proposed method the fruit after pre packaged in cans and on for 2-3 minutes filled with water temperature 60°C, re-fill for 2-3 min with water at 95°C, followed by the replacement of this water to the syrup to a temperature of 98°C, then banks roll someexception lids and subjected to heat treatment regime

10-(5-10)-2090-100-40°C

where 10 is the length of the period of heating water from 90 to 100°C, min;

5-10 - the duration of sterilization at 100°C, min;

20 - the duration of cooling water from 100 to 40°C, min;

An example of the method.

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature 60°C, then replace this water for 2-3 min with water at 95°C followed what her replacement of this water to the syrup at a temperature of 98°C. Next banks roll someexception lids, placed in an autoclave (capacity) hot water temperature of 90 C and is subjected to heat for 10 minutes, increasing the temperature of the water in the autoclave (capacity) to 100 C. during the Next 5-10 min sterilized jars achieved when the water temperature is 100°C and then cooled with cold water for 20 minutes, reducing the temperature of the water in the autoclave (capacity) during this time to 40°C.

Pouring the syrup at a temperature of 98°C allows for significant savings in thermal energy due to the fact that the syrup is cooked at a temperature of 100°C and for the conservation of the proposed method syrup before pouring into the jars cooled to a temperature of 98°C, instead of up to 80°C, as provided in instruction manual.

Preheating fruit twice with hot water ensures uniformity of heat processing of canned vegetables and reduces the duration of the heat treatment process that contributes to the quality of the finished product. Use someexception caps removes air from the cans in the process of heating that provides the possibility of sterilization process without creating back pressure in the apparatus and by removing air from cans results in a better preservation of biologically active substances, sod is rashisa in the product.

Salient features of the proposed method are: a preliminary double heat the fruit in jars before pouring the syrup hot water temperature of 60 and 95°C, which allows you to pour in a jar of syrup temperature 98°C; banks sealed someexception caps, and heat treatment is carried out without creating a back pressure in the device.

This mode conserves heat and electricity and improving the quality of the finished product by reducing the duration of heat treatment.

Literature

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

Framenum B.L., Ibragimova LR, Fleas GA Someexception glass packaging by closure type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, p.29-32.

Method of production of plum compote, characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature 60°C, re-pour 2-3 min hot water with a temperature of 95°C, followed by the replacement of water in the syrup at a temperature of 98°C, then banks roll someexception caps, placed in a container of hot water temperature of 90°C and subjected to heat treatment without creating a back pressure in open devices to poreia



 

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