Preserved green peas puree production method

FIELD: food industry.

SUBSTANCE: method involves four-stage heating of preserves in 80, 100°C water and in 120-140°C calcium chloride solution during 5, 5, 5 and 30 minutes, respectively, with subsequent four-stage cooling in 120°C calcium chloride solution and in 100, 80 and 60-40°C water during 5, 7, 8, and 10 minutes, respectively, without counter-pressure.

EFFECT: reduced processing time, improved the ready products quality, saving of heat energy, electric energy and water.

 

The invention relates to the canning industry, and in particular to methods of production of canned "Puree of green peas in cans 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

25-45-25120176÷196KPand

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

45 - duration self-sterilizing, min;

25 - duration of cooling, min,

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;

- high consumption of thermal energy and water, due to the fact that for each batch of canned after sterilization, the water in the autoclave is cooled to 40°C, then for a new party again heated to 120°C;

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

The technical result of the proposed method aims at reducing the s the duration of the process, improving the quality of the finished product, saving thermal energy, electricity and water.

This technical result is achieved due to the fact that banks after closing set in a special carrier that provides mechanical integrity of cans, and subjected to a stepwise heat treatment in water and the solution of calcium chloride without backpressure on mode:

580oC5100oC5120oC30140oC5120oC7100oC880oC1060-40oC

where 5 is the duration of heating of canned food when the water temperature is 80°C, min;

5 - duration of heating of canned food when the water temperature is 100°C, min;

5 - duration of heating of canned food in a solution of calcium chloride at the temperature of the solution 120 is C, min;

30 - duration of heating of canned food in a solution of calcium chloride at the temperature of the solution 140°C, min;

5 - the duration of the period of cooling of canned food in a solution of calcium chloride at the temperature of the solution at 120°C, min;

7 - the duration of the period of cooling of canned food when the water temperature is 100°C,min;

8 - the length of the period of cooling of canned food when the water temperature is 80°C, min;

10 - the duration of the period of cooling of canned food when the water temperature 60-40°C, min.

An example of the method.

Cans after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment) and placed in an autoclave (tub) hot water temperature 80°C for 5 min After 5 min, the media, the banks transferred to another autoclave (bath) with water temperature of 100°C for 5 min with subsequent transfer into the autoclave (bath) solution of calcium chloride the temperature of 120°C for 5 min and 140°C for 30 minutes, after this time, the banks are cooled in the autoclave (bath) solution calcium chloride temperature of 120°C for 5 min, then continue cooling baths (autoclaves) with a water temperature of 100°C for 7 min, 80°C for 8 min with further transfer to the subsequent autoclave (tub) for okonite inogo cooling when the water temperature 60-40°C for 10 min, during this thermal processing of canned foods is carried out without pressure.

Salient features of the proposed method are: three-stage heating canned in water temperatures of 80, 100 and solution of calcium chloride the temperature of 120 and 140°C respectively 5, 5, 5, and 30 min, followed a four-stage cooling in a solution of calcium chloride the temperature of 120°C and water temperatures of 100, 80 and 60-40°C for respectively 5, 7, 8, and 10 min and heat treatment is carried out without pressure.

This mode provides a shorter, savings of thermal energy and for the implementation of the proposed method does not require complex equipment.

Literature

1. A collection of technological instructions for the production of canned food, so 2, PM: Food industry. 1977.

Sterilization method puree of green peas, characterized in that after the seaming banks set in the media, ensuring the mechanical integrity of cans, and subjected to a stepwise heat treatment in water and the solution of calcium chloride without back pressure on regime

gde - duration of heating of canned food when the water temperature is 80°C, min;
5 - duration of heating of canned food when the water temperature is 100°C, min;
- the duration of heating of canned food in a solution of calcium chloride at the temperature of the solution at 120°C, min;
30 - duration of heating of canned food in a solution of calcium chloride at the temperature of the solution 140°C, min;
5 - the duration of the period of cooling of canned food in a solution of calcium chloride at the temperature of the solution at 120°C, min;
7 - the duration of the period of cooling of canned food when the water temperature is 100°C, min;
8 - the length of the period of cooling of canned food when the water temperature is 80°C, min;
10 - the duration of the period of cooling of canned food when the water temperature 60-40°C, min.



 

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