Sweet cherry compote production method

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 60°C hot water during 2-3 min, subsequent pouring of 85°C syrup. Then the jars with fruits and syrup are put into the carrier ensuring air-tightness. Treatment thermal processes are performed by heating and cooling. During heating of jars with fruits, heating of some jars with fruits is performed simultaneously in baths with 75, 95 and 100°C water during 8, 8 and 25 minutes, respectively; cooling of already heated jars is performed in the same baths with 95 and 75°C water during 8 and 8 min with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. During each heat treatment process the jars with fruits are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.33 sec-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready product quality enhancement along with simultaneous decrease of the production process duration.

 

The proposed method the invention relates to the canning industry, and in particular to methods of production of compote of cherries 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 of cherries in the autoclave [1] mode

30-50-30100C118KPand

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

50 - 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 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 raw materials; reducing the number of rasva the military fetuses and fetuses with tresnuvshij skin; to simplify the implementation of the method and construction of apparatus for its implementation, conserve heat and water, as well as to reduce costs and increase the competitiveness of finished products.

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 60°C, then replace the water in the syrup with a temperature of 85°C, banks roll, set in the media, ensuring the mechanical integrity of cups, and are pre-heated in the first water bath temperature of 75°C for 8 min, followed by transfer to the second and third baths with water temperature, respectively, 95°C for 8 min and 100°C for 25 min and then cooled in the first and second tubs with water temperatures of 95 and 75°C for respectively 8 and 8 min and continued cooling in the flow of the atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 10 minutes, with each heat treatment process, banks are subjected to intermittent 2-3 min rotation with the bottom on the cover of a frequency of 0.33 s-1with an interval of 2-3 minutes

An example of the method.

Banks packaged fruits for 2-3 minutes pour hot water temperature 60°C, then replace the water in the syrup with a temperature of 85°C, forth banks for anywayt, set in the media, providing mechanical integrity jars, and placed in a tub of hot water temperature of 75°C for 5 min while the Bank is subjected to intermittent 2-3 min rotation with the bottom on the cover of a frequency of 0.33 s-1at intervals of 2-3 minutes After the expiration of 8 min media with banks is transferred to the water bath temperature of 95°C for 8 min, followed by a water bath temperature of 100°C for 25 min, while the Bank also subjected to intermittent 2-3 min rotation with the bottom on the cover of a frequency of 0.33 s-1at intervals of 2-3 minutes after this time, the banks are cooled in the same baths: in the second bath at a water temperature of 95°C for 8 minutes in the first bath for 8 min at a water temperature of 75°C, which occurs simultaneously heat the next batch of cans with continued cooling in the flow of the atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 10 min with simultaneous intermittent 2-3 min rotation with the bottom on the cover" a frequency of 0.33 s-1with an interval of 2-3 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, and the intermittent rotation of the cans during heat treatment method which meets the intensification of the process of internal heat transfer in the Bank and significantly reduces the mechanical wiping of the fruit in the Bank, what contributes to the preservation of their integrity, as well as save energy spent on the rotation of the cans.

Salient features of the proposed method are: the three-step heating of the juice in water temperatures of 75, 95 and 100°C respectively 8, 8, and 25 min, followed by a three-stage cooling for 8, 8 in water and 10 min in a stream of atmospheric air, 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 and throughout the curing process, banks are subjected to intermittent 2-3 min rotation with the bottom on the cover of a frequency of 0.33 s-1with an interval of 2-3 minutes

This mode provides substantial savings of thermal energy, water, reducing process time and improving the quality of finished products.

Literature

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

Method for the production of cherries, including preheating fruits in cans of hot water with a temperature of 60°C for 2-3 min, pouring syrup at a temperature of 85°C, sealing the cans, the installation of the device ensuring the integrity, and the processes by heating and cooling, characterized in that the heating takes place simultaneously in the bath water is erature 75, 95 and 100°C for respectively 8, 8, and 25 min some cans with the product and cooling the already heated cans in the same bath with water temperatures of 95 and 75°C for 8 and 8 minutes with continued cooling in the flow of the atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 10 minutes, with each heat treatment process, banks are subjected to intermittent 2-3 min rotation with the bottom on the cover of a frequency of 0.33 s-1with an interval of 2-3 minutes



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used during production of sweet cherry compote in jars SKO 1-82-350. The method is as follows: fruits packed into jars are poured with 60°C hot water for 2 minutes with subsequent water replacement with 85°C syrup and jars sealing. Then the sealed jars are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 130°C air flow at a rate of 3 - 4 m/s during 15 minutes with subsequent maintenance at a temperature of 100°C during 12 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 12 minutes; during each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures more complete preservation of natural components of the used raw materials, decrease of boiled and cracked fruits quantity, enhancement of nutritive and biological value of the product, reduction of duration of the process of mechanical friction of fruits in jars, improvement of structural-and-mechanical characteristics of the ready product and prevention of syrup feculence.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for sterilisation of tangerine compote in jars SKO 1-82-1000. The method is as follows: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 140°C air flow at a rate of 1.5 - 2 m/s during 20 minutes with subsequent maintenance at a temperature of 95°C during 15 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 12 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minute interval.

EFFECT: invention ensures more complete preservation of natural components of the used raw materials, decrease of boiled and cracked fruits quantity, enhancement of nutritive and biological value of the product, reduction of duration of the process of mechanical friction of fruits in jars, improvement of structural-and-mechanical characteristics of the ready product and prevention of syrup feculence.

FIELD: food industry.

SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 120°C air flow at a rate of 8.5 m/s during 13 minutes. Then one proceeds with heating the jars by way of showering with 100°C hot water during 15 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

EFFECT: invention promotes prevention of thermal breakage of jars, 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.

SUBSTANCE: sweet cherry compote sterilisation method is proposed. Jars are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 100°C air flow at a rate of 1.5 m/s during 20 minutes. Then one performs showering with 100°C hot water during 8 minutes while the jars are in a static state. Then one performs cooling of the jars with compote in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

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SUBSTANCE: invention relates to pear and quince compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110°C water steam into jars, the jars outer surface blowing with air heated up to 130-140°C, at a rate of 5-6 m/sec during the whole process of steam supply, 95-97°C syrup pouring into the jars, sealing, putting into the carrier ensuring air-tightness, the jars heating by way of sequential staged showering with 85°C water during 8 minutes and with 100°C water during 30 minutes with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 8 minutes.

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

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110°C water steam into jars, the jars outer surface blowing with 130-140°C air at a rate of 5-6 m/sec during the whole process of steam supply, 95-97°C syrup pouring into the jars, sealing, putting into the carrier, the jars heating by way of sequential staged showering with 85°C water during 8 minutes and with 100°C water during 25 minutes with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 8 minutes.

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

1 ex

FIELD: food industry.

SUBSTANCE: method involves prepared fruits packing into jars. Then jars with fruits are poured with 85°C hot water for 2-3 minutes. Then water in jars with packed fruits is replaced with 97-98°C syrup; then jars with fruits poured with syrup are sealed and put into the carrier ensuring mechanical air-tightness to prevent caps stripping in the process of heating. Then sealed jars filled with fruits poured with syrup are sequentially heated in a 150°C air flow at a rate of 5-6 m/s during 3 minutes, showered with a 100°C water during 15 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During processes of heating in air flow and cooling, jars with fruits are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: enhancement of the ready product quality due to preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction with simultaneous decrease of the technological process duration.

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: 103012759075, 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 85540.

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

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-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

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