RU2649582C1 - Method of producing cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of producing cherry compote is after the packaging cans are rolled up with self-extinguishing lids and treated with heat by stepwise heating in hot water at a temperature of 65 ºC for 5 minutes, followed by transfer to a bath with water at 85 ºC for 10 minutes and with a solution of calcium chloride with a temperature of 110 ºC for 18 minutes. Next, stepwise cooling in water at 85 °C for 6 minutes, then in baths with a water temperature of 60 °C for 6 min and 35 °C for 10 min.

EFFECT: invention makes it possible to sterilize canned food in open-type apparatus without the use of special carriers to ensure mechanical tightness of the cans during heat treatment.

1 cl

Description

The invention relates to the canning industry and can be used in the production of sweet compote in cans 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of cherries" in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 100 ° C, min;

(30-35) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - back pressure in the 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;

- a relatively large consumption of thermal energy and water,

- the complexity of the technical implementation, which requires the creation of a backpressure apparatus, which prevents the caps from being torn off during heat treatment.

The technical result of the proposed method is aimed at creating a method for the production of compotes, providing a reduction in the duration of the process; providing the possibility of thermal sterilization of canned food in open-type apparatuses without creating back pressure, more complete preservation of biologically active components contained in the feedstock, as well as saving of thermal energy.

The specified technical result is achieved due to the fact that the cans with the product are rolled up with self-extinguishing lids [2], then the cans are pre-heated in water at a temperature of 65 ° C for 5 min, followed by transfer to a bath with water at a temperature of 85 ° C for 10 min and with a solution of calcium chloride with a temperature of 110 ° C for 18 min, followed by cooling in water with a temperature of 85 ° C for 6 min, then in baths with a water temperature of 60 ° C for 6 min and 35 ° C for 10 min.

An example implementation of the method.

The cans with the product are sealed with self-extinguishing lids, placed in a sterilization apparatus, where they are heated in water at a temperature of 65 ° C for 5 min, followed by transfer to baths with water at a temperature of 85 ° C for 10 min and with a solution of calcium chloride with a temperature of 110 ° C for 18 minutes with further cooling in water with a temperature of 85 ° C for 6 minutes, then in baths with a water temperature of 60 ° C for 6 minutes and 35 ° C for 10 minutes.

The use of self-extinguishing lids ensures the removal of air from the cans during their heating, which makes it possible to carry out the sterilization process without creating back pressure in the apparatus and does not require the use of special carriers providing mechanical tightness of the cans, and the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in in the product, as the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

The salient features of the proposed method are: the cans are sealed with self-extinguishing lids and the heat treatment is carried out by stepwise heating with water and a solution of calcium chloride at different temperatures and without creating back pressure in the apparatus.

This mode provides energy savings due to the unnecessary creation of backpressure in the apparatus, it does not require sophisticated technological equipment for the implementation of heat sterilization of canned food, saving heat energy and improving the quality of finished products by reducing the duration of heat treatment.

Literature

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

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, p. 29-32.

Claims (1)

A method of producing compote from cherries, characterized in that after filling the jars are rolled up with self-extinguishing lids and sterilized by stepwise heating in hot water at a temperature of 65 ° C for 5 minutes, followed by transfer to baths with water at a temperature of 85 ° C for 10 minutes and with a solution of chloride calcium with a temperature of 110 ° C for 18 min with further cooling in water at a temperature of 85 ° C for 6 min, then in baths with a water temperature of 60 ° C for 6 min and 35 ° C for 10 min.