Pickled vegetable marrows production method

FIELD: food industry.

SUBSTANCE: method involves vegetable marrows placing into jars, subsequent pouring of jars with vegetable marrows with 90°C hot water for 2 minutes. Then water in jars with vegetable marrows is replaced with 95°C solution. Then jars with vegetable marrows and solution are sealed with self-exhaustible caps and subjected to heat treatment without creation of counter-pressure in the autoclave according to the mode: 10 30 12 75 90 75 , envisaging water cooling in the autoclave till the temperature is equal to 75°C during 12 minutes and continuation of cooling in another vessel according to the mode 8 55 40 .

EFFECT: invention allows to ensure the ready product quality enhancement along with simultaneous simplification of the sterilisation process and technological cycle duration reduction.

 

The proposed method the invention relates to the canning industry, and in particular to methods of production slightly zucchini, marinated in banks SKO 1-82-3000.

The sources that were searched in this way showed that the prototype is the way /1/, the essence of which is that banks prepared with the product after packaging, filling and sealing is subjected to autoclave sterilization on mode:

where:- duration of heating water in the autoclave up to 90°C, min;

- the duration of self-sterilization, min;

- duration cooling, minutes

the pressure in the autoclave, kPa

The main disadvantages of this method are:

- long duration of the technological cycle of heat treatment of the product;

- high consumption of thermal energy, due to the fact that for each batch of canned food, after pasteurization, the water in the autoclave is cooled to 35-40°C, then for a new party again heated to 90°C;

- high consumption of water for cooling canned food, because every time you have to cool not only preserves, but also the water in the autoclave;

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

The technical result of the proposed method aims to create a production method slightly pickled zucchini, providing increased performance, sterilization equipment, shortening the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality and competitiveness of finished products.

This technical result is achieved due to the fact that after laying in banks zucchini pour in 2 min hot water temperature of 90°C, followed by the replacement of water in the solution temperature of 95°C, then banks roll someexception covers [2] and subjected to sterilization in open devices without back pressure on regimeproviding equality of the end temperature of the cooling water in the autoclave its initial temperature required when loading the next batch of canned food, with continued cooling in another capacity by mode:,

where- duration of heating water from 75 to 90°C, min;

- the duration of the period of self-sterilizing at 90°C, min;

- the duration of the period of OHL is born of water in the autoclave from 90 to 75°C, min;

- initial water temperature in the autoclave before loading the next batch of canned goods;

90°C - temperature sterilization °C;

- the final temperature of the water in the autoclave at the end of the cooling process;

- the duration of the period of cooling of canned goods in another tank when the water temperature 55-40°C, min;

An example of the method.

In banks after laying zucchini for 2 minutes and pour hot water temperature of 90°C, then replace the water in the solution with a temperature of 95°C, banks roll someexception lids, placed in an autoclave with hot water temperature of 75°C and subjected to heat for 10 minutes, increasing the temperature of the water in the autoclave up to 90°C. within 30 min jars to sterilize reached the water temperature 90°C with subsequent cooling water in an autoclave for 12 min to 75°C (initial temperature of the water when loading the next batch of canned goods to be sterilized and continue cooling in another tank when the water temperature 55-40°C for 8 minutes

Use someexception caps removes air from the cans in the process of heating that, firstly, provides the possibility of sterilization process without creating back pressure in the apparatus and, secondly, removal the air from cans results in a better preservation of biologically active substances, contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

Cooling of canned food in the autoclave until the initial water temperature required when loading the next batch of canned (75°C), provides the possibility of reducing the duration of the technological cycle of production of canned and thereby improving the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes)required to heat water from 35-40°C (final temperature cooling canned over existing methods) to 75°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides heat energy savings (excludes consumption of heat for heating water from 35-40°C to 75°C and cooling water (not the water consumption for the cooling water in the autoclave from 75°C to 35 to 40°C.

Salient features of the proposed method are: banks sealed someexception lids and heat treatment is carried out without creating a back pressure in the apparatus; cooling of canned food in the autoclave is carried out until the temperature of the water is equal to the initial temperature of the water when loading the next batch of canned goods to be sterilized.

This mode provides the t productivity sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization of canned food, heat energy savings and improved product quality by removing air from the cans.

Method for the production of pickled zucchini, characterized in that after laying in banks zucchini pour in 2 min hot water temperature of 90°C, followed by the replacement of water in the solution temperature of 95°C, then banks roll someexception lids and subjected to heat treatment without creating a back pressure in the autoclave by mode:providing the cooling water in the autoclave to a temperature of 75 °C for 12 min, and continued cooling in another capacity mode.



 

Same patents:

FIELD: food industry.

SUBSTANCE: after packing the product, jars are sealed with self-exhaustible caps. Then one performs placing into the autoclave and heat treatment without creation of counter-pressure according to the mode 3055206010060 envisaging water cooling in the autoclave to a temperature equal to 60°C during 20 minutes with continuation of cooling in another vessel according to the mode 10/40.

EFFECT: invention allows to enhance the ready product quality along with simultaneous simplification of the sterilisation process and technological cycle duration reduction.

FIELD: food industry.

SUBSTANCE: method envisages jars sealing using self-exhausting caps and cooling at the second stage without creation of counter-pressure in the apparatus. The method envisages water cooling in an autoclave during sterilisation till the temperature is equal to the water initial temperature during the next preserves batch loading.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring with 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, subsequent water replacement with 95-97°C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel.

EFFECT: method ensures heat treatment process duration reduction, decrease of air quantity in jars, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, decrease of the value of excess pressure in the process of heat treatment and reduction of non-uniformity of the product heat treatment.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for pumpkin puree sterilisation. The method envisages putting jars with puree (after sealing) into the carrier and the jars heating in baths filled with 80 and 100°C water during 5 and 5 minutes, respectively, with subsequent transfer into the third bath filled with a 120°C calcium chloride solution for 25 minutes and subsequent cooling in the second and the first baths filled with 100 and 80°C water during 5 and 5 minutes, respectively, and 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 heat treatment process, the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: method ensures the heat treatment process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote production method. The method envisages fruits pouring with 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, water replacement with 95-97°C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel in an overturned condition of the jars.

EFFECT: method ensures heat treatment process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the ready product heat treatment non-uniformity reduction.

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with puree into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

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

1 ex

FIELD: food industry.

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

1 ex

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with compote into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first, the second and the third baths filled with 60°C, 80°C and 100°C water, respectively, each heating operation duration being 6 minutes. One performs continuation of heating during 8-10 minutes in the fourth bath filled with a 120°C calcium chloride solution. Then one performs sequential cooling in the third, the second and the first baths filled with 100°C, 80°C and 60°C water, respectively, each cooling operation duration being 6 minutes. One proceeds with cooling in the fifth bath at water temperature equal to 40°C during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: sterilisation improvement.

1 ex

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 35 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes.

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

1 ex

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with puree into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

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

1 ex

FIELD: food industry.

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1 ex

FIELD: food industry.

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1 ex

FIELD: food industry.

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FIELD: food industry.

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1 ex

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1 ex

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1 ex

FIELD: food industry.

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1 ex

FIELD: food industry.

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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

FIELD: food industry.

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

1 ex

FIELD: food industry.

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1 ex

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

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