Method for sterilisation of preserves "pureed meat-and-vegetable soup with vegetable marrows"

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of pureed soups in jars. The method envisages putting jars with pureed meat-and-vegetable soup with vegetable marrows (after sealing) into the carrier, preliminary heating in the first bath filled with 80°C water during 5 minutes, subsequent transfer into the second bath filled with 100°C water for 5 minutes and into the third bath filled with 120°C calcium chloride solution for 35 minutes with subsequent cooling in the second bath and in the first one filled with 100 and 80°C water during 5 and 5 minutes, respectively, and with continuation of cooling in the fourth bath at water temperature equal to 60-40°C during 10 minutes; the jars heating and cooling are simultaneously performed in the same baths. During the whole process of the heat treatment, the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: method ensures reduction of the heat treatment process duration, simplification of the heat treatment process implementation and the heat sterilisation apparatus design.

1 ex

 

The invention relates to the canning industry, and in particular to methods of sterilizing canned "Soup of meat and vegetables with zucchini banks 1-58-200.

The sources, which described the search in this way showed that the prototype is the method [1], the essence of which is that the banks with the product are subjected to autoclave sterilization mode

25-50-30120176÷196KPand

where 25 - duration of heating water in an autoclave to 120°C, min;

50 - duration self-sterilizing, min;

30 - duration cooling, minutes

176-196 - back 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.

The technical result of the proposed method aims at reducing the duration of the heat treatment process, the creation of a sterilization method that provides simultaneous heating and cooling of the cans of canned goods in the same baths, with a view to facilitating the implementation of heat treatment and design of the devices is the 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 banks after the seaming are installed in a special carrier that provides mechanical integrity of cans, and subjected to preliminary heating in the first water bath temperature set to 80°C for 5 min with subsequent transfer to the second respectively 100°C for 5 min and the third bath with a solution of calcium chloride with the temperature of 120°C for 35 min and then cooled in the first and second tubs with water temperatures of 100 and 80°C for 5 and 5 min and continued cooling in the fourth tub when the water temperature 60-40°C for 10 min, and during the whole process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

An example of the method.

Cans of soup and meat with vegetable marrows after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment) and placed in a tub with hot water temperature 80°C for 5 min After 5 min, the media, the banks transferred to the water bath temperature 100°C for 5 min, then in a bath with a solution of calcium chloride the temperature of 120°C for 35 minutes On IP is icenii this time banks are cooled in the same baths: in the second bath at a water temperature of 100°C for 5 minutes in the first bath for 5 min at a water temperature of 80°C, in which there is a simultaneous heat the next batch of cans, with a further continuation of the cooling in the fourth tub when the water temperature 60-40°C for 10 minutes

Using stepwise cooling soup meat and vegetables with zucchini 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: the three-step heating of the cans with the product in water temperatures of 80, 100°C and a solution of calcium chloride the temperature of 120°C, respectively 5, 5 and 35 min, followed by a three-stage cooling for 5, 5 and 10 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 about the products.

Literature

1. A collection of technological instructions for the production of canned food, volume 2, - M: Food industry, 1977.

The sterilization method of the soup of meat and vegetables with zucchini, characterized in that after the seaming banks set in the media, preventing the collapse of the caps in the heating process, and carry out preheating in the first water bath temperature of 80°C for 5 min, followed by transfer into a second water bath temperature of 100°C for 5 min and the third bath with a solution of calcium chloride the temperature of 120°C for 35 min and then cooled in the first and second tubs with water temperatures of 100 and 80°C for 5 and 5 min and continue cooling in the fourth tub when the water temperature 60-40°C for 10 min, while heating and cooling of the cans carried out simultaneously in the same bath, and throughout the curing process, banks rotate with the bottom on the cover with a frequency of 0.1 s-1.



 

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