RU2526485C2 - Method for sterilisation of preserves "pureed meat-and-vegetable soup with vegetable marrows" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of pureed soups in jars. The method envisages putting jars with pureed meat-and-vegetable soup with vegetable marrows (after sealing) into the carrier, preliminary heating in the first bath filled with 80°C water during 5 minutes, subsequent transfer into the second bath filled with 100°C water for 5 minutes and into the third bath filled with 120°C calcium chloride solution for 35 minutes with subsequent cooling in the second bath and in the first one filled with 100 and 80°C water during 5 and 5 minutes, respectively, and with 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 whole process of the heat treatment, the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: method ensures reduction of the heat treatment process duration, simplification of the heat treatment process implementation and the heat sterilisation apparatus design.

1 ex

Description

The invention relates to the canning industry, and in particular to methods of sterilizing canned food "Soup, meat and vegetable soup with zucchini" in banks 1-58-200.

Sources from which the search was carried out for this method showed that its prototype is the method [1], the essence of which is that the cans with the product are sterilized in an autoclave according to the mode

$$\frac{25-\mathrm{fifty}-\mathrm{thirty}}{120}\cdot 176÷196\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 120 ° C, min;

50 - the duration of their own sterilization, min;

30 - cooling time, min.

176-196 - 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.

The technical result of the proposed method is aimed at reducing the duration of the heat treatment process, creating a sterilization method that provides simultaneous heating and cooling of cans with canned food in the same bathtubs, which simplifies the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption and significant savings in thermal energy and water.

The specified technical result is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 80 ° C for 5 minutes, followed by transfer to the second, respectively, 100 ° C to 5 minutes and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 35 minutes, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, respectively, and continued hlazhdeniya the fourth water bath at 60-40 ° C for 10 minutes, while for the whole heat treatment process jars rotate on a bedplate cover a frequency of 0.1 s ^-1.

An example implementation of the method.

Jars with meat and vegetable soup puree with zucchini, after sealing, are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment) and placed in a hot water bath at 80 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a bath with water at a temperature of 100 ° C for 5 minutes, then to a bath with a solution of calcium chloride at a temperature of 120 ° C for 35 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 100 ° C for 5 min and in the first bath for 5 min at a water temperature of 80 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 60-40 ° C for 10 minutes

The use of step-by-step cooling of meat-vegetable soup with zucchini in the same baths where heating is also carried out, simplifies the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design heat treatment for heating canned food in the first and second baths uses the heat given off by banks cooled in the same baths that have already undergone heat treatment. And water for cooling is consumed only in the last bath.

The salient features of the proposed method are: three-stage heating of the cans with the product in water at temperatures of 80, 100 ° C and a solution of calcium chloride at a temperature of 120 ° C for 5, 5 and 35 minutes, respectively, followed by three-stage cooling for 5, 5 and 10 minutes, and This process of heating and cooling cans, in addition to the last stages of heating and cooling, are carried out simultaneously in the same bathtubs.

This mode provides significant savings of thermal energy, water, reducing the duration of the process and thereby improving the quality of the finished product.

Literature

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

Claims (1)

A method of sterilizing meat and vegetable soup with zucchini, characterized in that after seaming, the jars are installed in a carrier to prevent the caps from breaking off during heating, and they are preheated in a first bath with water at a temperature of 80 ° C for 5 minutes, followed by transfer into the second bath with water at a temperature of 100 ° C for 5 min and the third bath with a solution of calcium chloride at a temperature of 120 ° C for 35 min, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes and continued cooling in the fourth bath at a water temperature of 60-40 ° C for 10 minutes, while the cans are heated and cooled simultaneously in the same bathtubs, and during the entire heat treatment process, the cans are rotated from the bottom to the lid with frequency of 0.1 s ^-1 .