Tkemali, cherry plum, mirabelle and cornel compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to method for sterilisation of tkemali, cherry plum, mirabelle and cornel compote in jars. The method envisages putting jars with compote (after sealing) into the carrier, preliminary heating in the first bath filled with 80°C water during 10 minutes subsequent transfer into the second bath filled with 60°C water for 10 minutes and into the third bath filled with 100°C water for 10 minutes and into the fourth bath filled with 120°C calcium chloride solution for 10 minutes with subsequent cooling in the third, the second bath and in the first baths filled with 100, 80 and 60°C water during 10, 10 and 5 minutes, respectively, and with continuation of cooling in the fifth bath at water temperature equal to 40°C during 10 minutes; heating and cooling are simultaneously performed in the same baths.

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

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilizing compote tkemali, plum, mirabelle and dogwood in banks SKO 1-82-3000.

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 tkemali, plum, mirabelle and dogwood in the autoclave [1] mode:

30-35-30100°C118 kPa

where 30 is the length of the period of heating the water to 100°C, min;

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

30 - 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, reducing the duration of the process; the preservation of biologically active components used the first substrate; reducing the amount of boiled fruits and fruits with tresnuvshij skin; provide 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 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 of 60°C for 10 min with subsequent transfer to the second and third baths with water temperature respectively 80°C for 10 min, 100°C for 10 min and the fourth bath with a solution of calcium chloride the temperature of 120°C for 10 min followed by cooling in the third, second and first baths with water temperatures of 100, 80 and 60°C for 10, 10 and 10 min and continued cooling in the fifth bath at a water temperature of 40°C for 10 minutes

An example of the method.

Banks with compote after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment), and put the tub with hot water temperature of 60°C for 10 minutes After the expiration of 10 min media with banks is transferred to the water bath temperature of 80°C for 10 min, then the water bath temperature 100°C 10 min and a solution of calcium chloride the temperature of 120°C for 10 minutes, after this time, the banks are cooled in the same baths: in the third when the water temperature is 100°C for 10 min, in the second bath at a water temperature of 80°C for 10 minutes in the first bath for 10 min at a water temperature of 60°C, which is heated at the same time the next batch of cans, with a further continuation of the cooling in the fifth bath at a water temperature of 40°C for 10 minutes

Using stepwise cooling of the compote 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: a four-stage heating of the juice in water temperatures of 60, 80, 100, and the solution of calcium chloride the temperature of 120°C the meet is but 10, 10, 10 and 10 min, followed a four-stage cooling for 10, 10, 10 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 improving the quality of finished products.

Literature

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

Sterilization method compote tkemali, plum, mirabelle and dogwood, 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 60°C for 10 min, followed by transfer into a second water bath temperature of 80°C for 10 min, a third water bath temperature of 100°C for 10 min and the fourth bath with a solution of calcium chloride the temperature of 120°C for 10 min and then cooled in the third, second and first baths water temperatures of 100, 80 and 60°C for 10, 10 and 10 min and continued cooling in the fifth bath at a water temperature of 40°C for 10 min, while heating and cooling of the cans carried out simultaneously in the same bath.



 

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