Preserved carrot puree production method

FIELD: food industry.

SUBSTANCE: after packing, puree in jars is heated to 93-95°C in UHF chamber with frequency equal to 2400±50 mHz during 50-55 sec, sealed, put into the carrier ensuring mechanical air-tightness of the jars; one performs preliminary heating of the jars filled with the product by way of showering with 110°C calcium chloride solution during 3 minute, sterilisation in 130°C calcium chloride solution during 25 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/sec during 20 minutes with continuation of cooling during 5 minutes by way of spraying with water with a variable temperature equal to 65-25°C; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: method ensures sterilisation equipment performance enhancement, technological cycle duration reduction, thermal sterilisation process simplification and the ready product quality enhancement.

 

The invention relates to the canning industry, and in particular to methods of sterilization of canned food "the Mashed carrots" in banks 1-58-200.

The sources that were searched 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 sterilization in the autoclave by mode:

25-40-25120176÷196KPa

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

40 - duration of self-sterilization, min;

25 - duration of cooling, min;

176-196 - pressure autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks.

The technical result of the proposed method aims to create a method of production of canned food, providing improved performance of sterilization equipment, reduction in the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality of the finished product, which is very important�about for canned baby food.

Said technical result is achieved due to the fact that the proposed method banks after bagging puree is placed in a microwave chamber and within 50-55 and mash is heated to 93-95°C microwave energy of a frequency of 2400±50 MHz with subsequent sealing, installation of cans in the media, providing mechanical integrity and further subjected to a preliminary heating by dushevnie solution of calcium chloride temperature of 110°C for 3 min, sterilized in a solution of calcium chloride at 130°C for 25 min, with the subsequent cooling in a stream of atmospheric air speed of 7-8 m/s for 20 min and further continuation of cooling for 5 min irrigation water with variable temperature 65-25°C, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

An example implementation of the method.

In cans Packed mashed at 65°C [1], cover with lids and 50-55 with placed in a microwave chamber with a frequency of the microwave energy of 2400±50 MHz, and heated to 93-95°C. Further seal banks set in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment) and subjected to dushevniy solution of calcium chloride temperature of 110°C for 3 min followed by placing in a bath of chloride Kal�tion at 130°C for 25 min. After the expiration of 25 min media with banks are carried out of this bath and the banks are cooled in a stream of atmospheric air temperature of 20-22°C at the speed of 7-8 m/s for 20 min, followed by continued cooling for 5 min irrigation water with variable temperature 65-25°C.

In the process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

The essential features of the proposed method are: heating of the puree in the microwave chamber of the microwave energy of a frequency of 2400±50 MHz within 50-55 C, Dushevina cans with a solution of calcium chloride temperature of 110°C for 3 min, sterilization in the bath solution of calcium chloride at a temperature of 130°C for 25 min with subsequent cooling in a stream of atmospheric air temperature of 20-22°C at the speed of 7-8 m/s for 20 min and continued cooling for 5 min irrigation water with variable temperature 65-25°C and the Bank rotates with the bottom on the cover with a frequency of 0.1 s-1.

Mode provides industrial sterility of canned food, savings of thermal energy and cooling water, and also reduces the duration of the process of thermal sterilization of canned food. Furthermore, puree, obtained by the proposed method, is more valuable food product, as the shorter Teplov�th processing facilitates more complete, 15-20% more, preservation of biologically active components of raw materials in comparison with the prototype.

Literature

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

The method of producing mashed carrots, characterized by the fact that purees in jars after packing for 50-55 with heated to 93-95°C in a microwave chamber frequency 2400±50 MHz, roll, set in the media, providing mechanical integrity jars, then carried out pre-heating cans of the product dushevnie solution of calcium chloride temperature of 110°C for 3 min, sterilized in a solution of calcium chloride at 130°C for 25 min with subsequent cooling in a stream of atmospheric air speed of 7-8 m/s for 20 min and further continuation of cooling for 5 min irrigation water with variable temperature 65-25°C, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s-1.



 

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