Basic operations for canning fruits and vegetables. Applesauce Sterilization of pureed fruit mass

In this chapter we will consider only those instructions that were not discussed in the previous part of this book.

Fruits intended for canning must be healthy, free from pests, and at technological maturity, which differs for different fruits and processing purposes. For compotes, the fruits must have the appropriate color and taste, dense pulp that does not boil over. To produce fruit juices and condensed products, you can also use fruits with visible defects and deformations, ripe or overripe. The degree of ripeness is assessed, on the one hand, subjectively by the organic properties of the fruit (taste, smell, color, consistency), on the other hand, objectively - by laboratory tests. As the main and simplest analysis, it is required to carry out a direct measurement with a refractometer of the amount of dry matter in the fruit juice (% Rf), which gives the content of dissolved substances in water, mainly sugar, and determines the titers of some acids in terms of citric acid. In common home canning practice, one follows the instructions in recipes, which usually give the amounts of sugar and acid in the compote. Fruits are usually processed fresh, as soon as possible after harvesting. If they need to be stored for some time, then they must be put in a dry, preferably cool and shaded place, preferably in the refrigerator.

From a technological point of view, if the fruits are sufficiently sour, as well as when they are preserved by pasteurization, i.e. heated to 100 degrees C, they do not require acidification.

Vegetables intended for canning should be healthy, fresh if possible, and mostly well-ripened. Only peas, beans and cucumbers are harvested immature, at optimal technological maturity.

From a technological point of view, vegetables are usually not sour, and when canning they must be prepared in an acidified sauce and then heated to a temperature of 100 degrees C. Non-acidified vegetables, i.e. in salted filling, it is necessary to preserve it by sterilization, i.e. heating over 100 degrees C, which is difficult to do at home.

Before harvesting, raw materials must not be watered or treated with protective chemicals, and fertilizing or fertilizing must not be applied. This prevents infection by pathogenic microbes and harmful substances. Recently, there has been concern about high levels of lead in fruits collected from trees in close proximity to highways with heavy traffic. Recent studies have shown that lead levels drop rapidly after a few meters from the road.

The first phase of processing fruits and vegetables is washing, which removes dust, clay, sand and other impurities from the fruit. This greatly reduces the number of microorganisms. When washing, it is necessary to finally remove, first of all, dried tissues, in which spores of microorganisms could remain and, after sterilization, additionally contribute to the deterioration of finished canned food. If the fruit is slightly contaminated, they can be slightly wetted and rinsed or washed in the shower with clean drinking water. The washing of raw materials is completed by sorting by quality, mainly by size.

Sorting can be combined with stem picking or further operations such as pitting, peeling and cutting. The stalks are picked manually; only gooseberries intended for processing into compotes, if they are hard enough, can be cleaned using a carborundum cleaner included with some types of food processors. In this case, if it is beneficial, you can remove the leathery shell so that the fruits in the syrup do not wrinkle. Peeling of fruits is carried out mainly by hand, and this operation can be associated with removing the kernel, removing seeds or cutting the fruit. For cleaning, you can profitably use profile knives, mainly manual peeling machines (for pears, apples). Cleaning devices severely deform the fruit. The device must have a sharpened and properly adjusted cleaning blade to ensure that there is not too much waste. And then the fruits should be manually cleaned. Some varieties of peaches can be cleaned well by briefly immersing them in boiling water; the peel will be torn away from the fruit by the steam generated underneath, and after being removed from the water, it can easily be removed by hand. Under the hot skin the fruit remains almost cold. Chemical cleaning is usually used for vegetables and some fruits. Cleaning occurs in a hot solution (50-100 g C) of sodium or potassium alkali at a concentration of 1 - 20% for 1 - 20 minutes. As a result of cleaning, the peel is broken and released, which is immediately removed with a strong stream of cold water. Excess alkali is neutralized with a solution of citric acid. Hot lye is highly caustic and practically cannot be used without sufficient professional training. For mechanical processing of vegetables, use potato scrapers, which are equipped with some types of food processors.

Peeled, pitted or cut fruits are quickly filled into prepared jars and filled with syrup. If necessary, the pace of operations can be accelerated, especially for light-colored fruits, to prevent rotting, especially oxidation of vitamin C in air. To prevent this, the fruits are immersed in the following solutions: 0.2 - 0.5% citric acid solution, 2% sodium chloride solution, sugar solutions of varying concentrations up to 30%, possibly acidified with citric acid up to 0.5%. If there is no solution, just soak it in cold water.

Some fruits and, above all, vegetables must be subjected to heat treatment - blanching - before further use. Short-term cooking or scalding (blanching) achieves, on the one hand, partial removal of air from the raw material, and on the other hand, the activity of the enzymes present is suppressed and thereby suppresses undesirable biochemical reactions leading to a decrease in the quality of the products. Suppression of enzyme activity is important for those products that are preserved by heat. Blanching preserves the consistency and volume of the fruit, which is used for peppers and root vegetables, eliminates the odor of some root vegetables and leads to the suppression of microbial activity. The disadvantage of blanching is the loss of water-soluble nutrients. Losses can be reduced by blanching in steam and immediately placing hot raw materials in a jar. When using hot pouring, on the contrary, you can significantly reduce the pasteurization time.

Rubbing is carried out both cold (for example, raspberries, blueberries, strawberries, currants) and warm, pre-cooked fruits and vegetables. There are a number of wiping devices on sale, both manual and attachments for home harvesters. It is also worth paying attention to the cleanliness of these wipes, which are often contaminated with microbes from the processed raw materials. Rubbing, due to the inevitable interaction of raw materials with air, leads to inevitable oxidation, which requires accelerated work, and, if necessary, stabilization with the addition of sugar or acid.

Boiling must be done quickly at the highest temperatures to avoid a decrease in the quality of the raw materials. The most sensitive varieties must be cooled after boiling. It is most advantageous to cook with steam, which leads to a dilution of the substance by 10% with water. On the market there were aluminum welding kits from the GDR with a device for draining the released juice.

Fruit purees are thickened at home in an open container under normal pressure at a temperature close to boiling. Higher heating is not beneficial because it leads to changes in organoleptic properties. In industrial conditions, this occurs at low temperatures and at reduced pressure - in autoclaves. When thickening the puree, it is necessary to stir constantly so that it does not burn. Added substances, such as sugar and gelling agents, are mixed in when the puree is sufficiently thickened so that they are not unnecessarily destroyed by prolonged heating. After a short boil, the puree is filled into clean jars. Glass jars must first be heated to prevent them from cracking due to the high temperature difference. For practice, it is worth remembering that the human hand can withstand heat up to 60 - 70 degrees C. Glass jars of different types should not crack at a temperature difference of 30 - 50 degrees C (jars must withstand sterilization). When filling glass jars with hot puree, they should be so warm that they can be held in your hand.

Fruit juices are primarily obtained by pressing. Either whole fruits are pressed, or most often pre-chopped ones. Grinding can be done at home using a hand grater or a food processor. A simple crusher is enough to crush grapes. Pressing is carried out using manual pressing mills or attachments to a food processor or small home presses. The juice yield during pressing reaches about 70%. In some cases, it is beneficial to increase yield in other ways. The raw materials are aged for 2 - 12 hours, the raw materials are fermented for 1 - 6 days, or the raw materials are pectolysed. The simplest is to loosen and moderately moisten the pressed raw materials and press again. The yield in some cases exceeds 10%. This method is used primarily in the production of fruit wines. Further work with the squeezed juice, before it ferments, must be very fast due to the high activity of microbiological and biochemical processes.

The filling for compote and vegetables is prepared according to existing recipes. The simplest way is to dissolve all the components in clean drinking water, cold or warm. Before filling the container, the filling should be stirred. It is also necessary to remember that at most about 60% of sugar dissolves in cold water, and about 80% of sugar dissolves in hot water (90 grams C). When cooled, the excess sugar crystallizes again. Therefore, if there is a small amount of food, the filling should be prepared separately, poured into jars filled with food, sprinkled with the required amount of weighed sugar and other additives, and the jars should be topped up with water. Pouring sugar into the bottom of empty jars before filling with fruit is less suitable due to the risk of caking during rapid pasteurization.

Preservation of sour products or in an acidic filling by heat pasteurization is sometimes recommended for certain simple types of products and is carried out according to the generally accepted rules for inactivating microbes by sterilization, given in the first chapter. Closed filled jars can be placed in both cold and warm water. The temperature difference between the jars and the water should not exceed 30 - 50 degrees C. Placing the jars in warm water reduces the total sterilization time. Properly performed sealing creates a valve that, in Omnia cans, allows air to penetrate from the cans to the outside, but prevents the penetration of air and water from the outside into the inside. If suction occurs, then after pasteurization there will be no vacuum in the jar and the lid on the jar will not stay on. This may be due to a defective jar, lid or seal. Then it is possible - this is advantageous - to immerse well-closed jars completely under water and in this way you can boil two layers of jars, one on top of the other. If the pan in which pasteurization is carried out is heated directly through the bottom, then it is necessary to place an iron or wooden grate, a layer of fabric or paper (crumpled newspapers) under the layer of cans. After heating and cooling, the jar can be cool down as follows: first sprinkle completely immersed jars in hot water on top with cold water; after the water in the pan has completely cooled, they can be intensively cooled with running water. Another method is to remove the hot jars from the water and leave them to cool quietly. Cooling directly in the pan is too slow, which reduces the nutritional value and organoleptic properties of the products (loss of vitamins, excessively soft consistency).

Pasteurization can also be carried out using dry heat, for example, heating in an oven. In this case, it is necessary to place a non-combustible material (for example, asbestos) under the cans.

Twist-off cans and tins cannot release excess air after closing, so they need to be filled as much as possible - especially glass ones - with warm or hot product.

Canned puree is canned food obtained by rubbing and (or) preliminary enzymatic treatment of fruits, vegetables or melons with or without the addition of food acids, food additives, sugar and table salt (non-concentrated) concentrated.

Purees are classified:

According to the method of canning, they are divided into two groups - sterilized and preserved with chemical preservatives.

Sterilized purees are produced as a finished product and as a semi-finished product intended for further processing. On the basis of sterilized purees, puree-like canned food for baby food, sauces and pastes are prepared:

According to manufacturing technology - puree and concentrated puree (sauces, pastes);

According to the raw materials used - fruit and berry, vegetable, from a mixture of fruit and vegetable raw materials.

The nutritional value of puree is characterized by the high content of nutrients contained in the raw materials.

Factors shaping the quality of puree

Requirements for raw materials

Raw materials for the production of purees must be fresh, healthy, with a maximum content of dry soluble substances, pectin and organic acids. This ensures the gelling consistency and the necessary yield of finished products obtained from the puree. For the production of puree, fruits of technical or close to the consumer stage of maturity are used. Unripe and overripe fruits produce poorly gelling puree with reduced taste and aroma.

To obtain puree products, the shape and appearance of the fruit do not matter, but in terms of size it is advisable to use larger fruits, since the stone and seed chamber in large fruits occupy less specific gravity than in small fruits. This reduces waste and increases the yield of puree when mashing. In addition, to produce puree, you can use waste (skin, core) generated during the preparation of fruits for other types of canned food (compotes, jam). When processing apples into juice, the puree is obtained from the pomace after the juice has been separated. This puree has a thicker consistency and is characterized by a high pectin content.

Technological process

The technological process of puree production includes washing and inspection, heat treatment, mashing and canning.

Pome fruits are washed in two sequentially installed washing machines: drum and fan, stone fruits - in a fan, berries - in a washing-shaking machine. To remove foreign impurities and rotten or moldy specimens, washed fruits are inspected.

To soften tissues, some types of fruits and berries are subjected to heat treatment after inspection. The purpose of heat treatment is to soften the fruit tissue for easier mashing and to inactivate oxidative enzymes. Heat treatment is carried out mainly with steam, and the berries are heated in water (black and red currants, cranberries, lingonberries, gooseberries). Berries with delicate pulp are not blanched, but pureed fresh (strawberries, raspberries, blueberries, blueberries). The main equipment used for heating fruits are screw heaters, shaft scalders and digesters.

The screw heater consists of two cylindrical horizontal bodies located one behind the other, equipped with heating jackets. Inside the housings there is a common shaft with a screw and a mixer. Heating steam is supplied to steam jackets and directly blown into the product through nozzles located in each housing. Boiling temperature 90-96°C. Thanks to the combined heating, liquefaction of the fruit mass in the screw heater practically does not occur, since along with the accumulation of condensate, moisture is removed from the product.

In a vertical shaft scalder, used for scalding pome fruits, the raw material passes from top to bottom through a wooden shaft and along the way is treated with barotating steam from a bubbler passing through the center of the shaft. The fruits come out from the bottom, and all the condensation formed during scalding remains in the puree, which reduces the dry matter content in it.

Under the influence of heat and acids present in the fruits, hydrolysis of protopectin occurs, located in the middle plates and cell walls. In this case, the connection between the cells is disrupted, part of their walls are destroyed and the tissue softens. Heat treatment (scalding) increases the yield of puree.

Depending on the type of fruit and the degree of their ripeness, the duration and temperature of heat treatment are selected individually, so that the fruit pulp is softened throughout its entire depth. Insufficient heat treatment results in significant waste during wiping.

With excessive heat treatment, the fruits become overcooked, and pectin substances decompose deeply. As a result, the puree becomes liquid and its gelling properties are reduced.

Inactivation of enzymes during heat treatment prevents the oxidation of tannins by atmospheric oxygen and the formation of dark-colored oxidation products - phlobaphenes, therefore insufficient heat treatment can cause darkening of the puree when mashed.

In addition, during heat treatment of fruits and berries, air is removed from the tissues and partial caramelization of sugars occurs.
, leading to the appearance of a yellowish color in fruits with light flesh.

After heat treatment, the fruits and berries immediately go to the cleaning machines.

The fruit mass is divided into two fractions: liquid, consisting of crushed pulp, and solid, including seeds, skin and seeds. When wiping stone fruits, use wire or rubber whips that do not break the seeds. Depending on the raw material being processed, whips are used in different designs.

For the first wiping, sieves with a hole diameter of 1-1.5 mm are used, for the second sieve - with a hole diameter of 0.5-0.8 mm. The quality of mashing is controlled by the absence of crushed seeds, skins, seed chambers and coarsened pulp particles in the puree. The second rub is called finishing. As a result of finishing, the puree acquires a finely ground delicate consistency. The waste generated during rubbing is a secondary raw material for the production of pectin concentrate (apple pomace), activated carbon (stone fruit shells), fatty oils (stone fruit seeds).

Packaging and sterilization

The puree is packaged in glass and metal jars with a capacity of up to 3 dm3 or more.

When packaging in containers with a capacity of no more than 3 dm3, the puree is heated to 85-90 ° C and subsequently subjected to sterilization. When packaging in containers with a capacity of more than 3 dm3, the puree is heated to 95-97 ° C, immediately sealed, laid on its side for 10-15 minutes to sterilize the upper empty space and lids and transferred for storage without sterilization.

Purees in glass and metal jars with a capacity of no more than 3 dm 3 are sterilized in autoclaves at 90°C for purees from fruits with high acidity, at 100°C for all other fruits and berries. Puree from dark-colored fruits and berries is packaged only in glass jars (black currants, cherries, cranberries, blueberries, blueberries).

Canned semi-finished puree products with chemical preservatives (sulfurous acid, sorbic acid, sodium benzoate) are used only as semi-finished products for the confectionery industry. Chemical preservatives are introduced immediately after wiping, avoiding long delays. Usually the puree is canned when it has cooled to 40-50°C. Preservatives are added to the mixer in a closed stirred tank as a solution. When sulfitizing puree, it is better to use a container of sulfur dioxide. Given the toxicity of sulfurous acid, desulphitation is a prerequisite before using it in the food industry. The main task of desulphitation is not only to ensure that the finished product contains a residual amount of SO 2 within acceptable limits (no more than 0.002%), but also to get rid of extraneous unpleasant taste and odor.

Desulphitation is usually carried out by simply boiling with water in an enameled or stainless steel cooking apparatus. Sugar is added to cook the product only after the required completeness of desulfation has been achieved. The desulphitation process is affected by the viscosity of the puree, so hot water is added several times during desulfation.

The best way to preserve semi-finished puree products is aseptic preservation.

For aseptic canning and storage of fruit purees, the A9-KLYU complex is used, in which the puree is sterilized by injection of hot steam and sequentially cooled in an atmospheric and vacuum cooler, then stored in tanks with a capacity of 100 m 3 under aseptic conditions.

Concentrated puree is a puree obtained by physically removing part of its water content in order to increase the soluble solids content by at least 50%. It can also be made by mixing concentrated fruit and/or vegetable purees.

Fruit paste is a concentrated puree. It is a natural product obtained by boiling puree from one or two types of fruits, as well as a mixture of fruits and vegetables. Depending on the types of raw materials used, paste is produced containing 20-60% dry matter. The technological process for producing pasta puree is similar to the production of sterilized puree. The difference is that wiping should be carried out on a built-in wiping machine with a sieve hole diameter of 1.2; 0.8 and 0.4 mm. Fine grinding of the mass is necessary to give the finished product a more delicate, homogeneous consistency.

For example, paste is produced from light and dark-colored Central Asian grape varieties. The grapes are washed, inspected, and the stems are separated using a destemmer. The berries are blanched in a screw heater for 5-8 minutes at 100°C, then wiped using a rubbing machine.

Based on grape puree, two-component pastes are prepared: grape-plum and grape-apple. The prepared purees are sterilized in heat exchangers at 100°C for 120 s or at 110°C for 30 s, then cooled to 75-80°C and served for boiling in a vacuum apparatus. The boiled mass is heated to 85°C and packaged in containers with a capacity of 10 liters.

Paste in jars with a capacity of 0.25-1 dm 3 is sterilized in autoclaves at 100°C for 25-40 minutes, depending on the capacity of the container. The finished paste should have a spreadable or slightly grainy consistency, a uniform color close to natural, and a sweet and sour taste. For quince and pear paste, the presence of stony cells is allowed, for grape paste - crystals of tartar, soluble in water at 70°C. Fruit-berry and fruit-vegetable pastes made from fruit pulp with added sugar are popular abroad. Fruit and vegetable pastes (watermelon, watermelon-tomato and tomato-apple) are obtained by boiling fresh pureed watermelon pulp in vacuum evaporators or by boiling a mixture of fresh tomatoes and apples or from semi-finished purees prepared aseptically. The paste has a pleasant taste and aroma, bright red color; can be used in preparing various culinary dishes.

Sauces are pureed fruit mass boiled with sugar. Sauces include apple sauce, which has a high content of dry substances (up to 23%), vegetable sauce made from zucchini (up to 22% dry substances), as well as canned semi-finished products for public catering (onion sauce, pumpkin sauce). First, sterilized puree is obtained from fruits and vegetables according to the technology adopted for sterilized puree. The pureed mass is placed in a double-walled cauldron with a stirrer and sifted granulated sugar is added to it in a ratio of approximately 10:1. The mixture is thoroughly mixed, brought to a boil and boiled at a boil until the dry matter content is at least 21%; the apricot sauce contains at least 23% dry matter.

The taste of the sauce is affected by the sugar-acid ratio, so the best quality are sauces made from fruits containing 0.4-0.6% acids.

After boiling, the sauce is quickly packaged at a temperature not lower than 85°C. The sauce is packaged in prepared glass or metal varnished jars with a capacity of up to 1 dm 3 . Filled jars are immediately sealed and transferred for sterilization at 100°C for 12-18 minutes, depending on the capacity of the container.

Canned fruit and berry purees

Canned food for children is produced in a wide range: fruit, vegetable, fruit and vegetable, vegetable and meat, meat, etc.

Canned fruit and berry purees

The range of pureed canned fruits for baby food includes several product groups that differ in the composition of their components:

natural purees without any additives from pears, apples and their mixtures;
puree with sugar from apricots, plums, cherry plums, cherries, pears, strawberries, raspberries, peaches, plums, blueberries, black currants, rose hips, apples of one type or from a mixture of two or three types of these fruits and berries. Sugar is added in an amount of 5 - 18% depending on the acidity of the fruit;
puree from semi-finished tropical fruits with sugar;
puree from apples or apples and carrots with juices from berries (red currants, blueberries, black currants, sea buckthorn) or rose hips;
puree from a mixture of fruits, berries, vegetables and juices;
apple puree with milk, sugar and cereals (semolina, rice);
apple, cherry or plum puree with cream and sugar;
fruit and berry creams from a mixture of apples with strawberries, blueberries or chokeberries with the addition of sugar and semolina;
fruit and berry cocktails;
fruit and berry desserts made from plums, apples or a mixture of apples with cherries, plums or black currants with the addition of sugar, modified starch and whey.

Puree-like canned fruit and berries, except for the last three groups, can be produced fortified, with the addition of 0.05% ascorbic acid.

The basis of all types of canned fruit purees is puree of fruits and berries of one type or mixed with other fruit or vegetable purees.

The technology for producing puree for all types of canned puree is approximately the same.

For the production of canned fruit purees, prefabricated lines are used, consisting of various types of machines or equipment complexes for the preparation of individual types of raw materials.

Preparation of fruits and berries. Incoming raw materials are first sorted on roller (pome fruits) or belt conveyors, removing unripe, rotten, wrinkled specimens affected by diseases or agricultural pests, as well as foreign impurities, then washed in two sequentially installed conveyor-type or fan-type washing machines, berries - in vibrating machines washing machines or under the shower at a water pressure of 30 - 50 kPa

Technological scheme for the preparation of pome and stone fruits:

1 - tipper for box pallets; 2 - washing machine; 3 - unified washing machine; 4- conveyor; 5- elevator; 6 - crusher; 7- machine for removing stalks; 8 - pitting machine

After washing cherries, cherries, plums and berries, the stalks are removed using a rotary or linear machine. The berries are also cleaned of twigs and sepals. Stone fruits are removed from seeds using machines for removing them or wiping them. When using mashing machines, the fruits are preheated to soften the pulp. Wiping machines must have stainless steel sieves with holes with a diameter of 5 - 7 mm, depending on the size of the seeds in the fruit. Before operation, pitting and grinding machines must be adjusted so that no pulp remains on the pits.

To remove pits from fresh, not heat-treated plums and apricots, a machine is used; to remove pits from cherries, cherries and small-fruited plums, single-drum pitting machines are used.

Pome fruits are crushed in various types of crushers into pieces measuring 3 - 5 mm.

Rose hips are crushed using grating type crushers D 1-7.5. The crushed mass is filtered through a sieve with a hole diameter of no more than 5 mm to remove seeds and hairs, washed in the shower for 2 minutes at a water pressure of 30 - 50 kPa.

Carrots are cleaned of dry foreign impurities and washed sequentially in a paddle and drum washing machine, then the ends are cut off and peeled in a steam-thermal apparatus or a carborundum washing machine. After cleaning, manual cleaning and rinsing in the shower with water at a pressure of 300 kPa is carried out.

The prepared carrots are crushed in a crusher D 1-7.5 into pieces with a maximum cross-section of 3 - 5 mm.

To prepare carrots, it is advisable to use a set of equipment that provides for the mechanized implementation of all the above operations.

A set of equipment for preparing carrots:

1 - container tipper; 2, 7 - paddle washing machines; 3 - drum washing machine; 4 - conveyor for trimming the ends of carrots; 5 - inclined conveyor; 6- steam blancher; 8 - inspection conveyor; 9, L - elevators; 10 - blancher; 12 - cutting machine; 13, 15 - containers; 14 - pump; 16 - water separator

A set of equipment for preparing pumpkins and zucchini:

1 - container tipper; 2 - locking machine; 3 - washing machine; 4- table; 5- machine for cutting the stalk; 6, 8 - conveyors; 7- estrus; 9 - washing machine; 10 - conveyor for inspection and trimming of zucchini; 11 - machine for cutting into circles; 12 - elevator; 13 - crusher; 14 - installation for boiling; 15, 17 - containers; 16 - wiping machine; 18 - pump; 19 - control panel

The pumpkin is washed twice and peeled. If there is no green subcortical layer, it can be processed without cleaning. In this case, the bark separates when wiped.

Then the pumpkin is cut into pieces, the seeds and stalk are removed, after which they are cut into smaller pieces using a cutting machine and crushed into pieces measuring 3 - 5 mm in the largest section.

To prepare the pumpkin, it is advisable to use a set of equipment, which, however, does not provide for mechanized cleaning of the pumpkin from the bark.

It is advisable to carry out fine crushing of fruits, especially apples, in a steam environment to preserve vitamins and other biologically active substances from destruction.

Boiling and rubbing. Prepared and weighed raw materials of one type or in a mixture with other components in accordance with the recipe are fed into the apparatus or screw blanchers for boiling.

The berries are served for boiling immediately after washing without preliminary chopping.

In the apparatus, raw materials are boiled in continuous or batch modes under pressure.

During continuous operation, the apparatus is filled with raw materials, the shut-off valve of the discharge hole is opened and its drive is turned on. After this, boiling is carried out continuously with the mixer turned on and steam supplied, the raw materials are loaded and unloaded simultaneously, continuously.

When operating under pressure, the apparatus is loaded with raw materials and sealed using valve seals. Boiling is carried out according to the regime established for this type of raw material.

When boiling raw materials together, individual types of crushed fruits and vegetables are loaded sequentially, taking into account the duration of boiling of each type of raw material.

After boiling of all types of raw materials is completed, the pressure in the apparatus is released and the product is unloaded through the unloading mechanism. In screw blanchers, work is carried out continuously.

When boiling rose hips and prunes, add water to the boiler in the amount of 10% of the weight of the fruit.

During continuous boiling, each type of raw material is processed separately and the mixture is made up of pureed mass in accordance with the recipe.

Boiled fruits and berries are immediately sent for wiping. For wiping, use a double wiping machine with a sieve hole diameter of 1.2-1.5 and 0.7-0.8 mm. For maximum hair removal, rose hips are wiped on a third rubbing machine with a sieve hole diameter of 0.4 mm.

Preparation of semi-finished products. Semi-finished purees and juices, hot-packed in glass containers, are used as follows. The container with the semi-finished product is thoroughly washed from the outside, then opened in a separate room. If there is a chip on the neck of the cans, semi-finished products are not allowed into production.

After emptying, the container is rinsed with a small amount of drinking water (up to 10% of the puree mass). Rinse water is added to the puree.

Semi-finished hot-filled and aseptically preserved puree products are heated to 60 °C and wiped on a rubbing machine with a sieve mesh diameter of 0.7 - 0.8 mm.

Quick-frozen fruits and berries are released from packaging and transferred for boiling and mashing, just like fresh fruits.

Preparation of materials. Cow butter is removed from packaging, cleaned of paper residues and oxidized surface layer, melted in digesters at 60 °C and filtered on a filter with a sieve hole diameter of 0.7 - 0.8 mm.

The surface of the packages of citric and ascorbic acids is thoroughly wiped from dust, the package is opened and, by pouring the suspended contents into the container, the possibility of foreign impurities getting into the product is prevented.

Semolina is passed through a sifter with a magnetic catcher.

Rice is prepared using a set of equipment, which includes a sifter, a hydraulic chute, two containers, a heater, a water separator and a blanching unit.

In the absence of such a complex, the rice is passed through a grain separator, where small, light impurities are removed, then through a hydrochute with a device for removing heavy impurities. After cleaning, the rice is washed in a washing-shaking machine (vibrating) and boiled in water at 38 ± 2 ° C for 15 - 20 minutes until the weight of the rice increases by 2.5 times.

A9-KLM/15 equipment complex for rice preparation:

1 - scales; 2 - hydraulic chute; 3, 8, 12 - containers; 4, 6, 7 - pumps; 5 - blanching container; 9 - water separator; 10 - frame; 11 - conveyor

Technological scheme for preparing milk and cream:

1 - tank truck; 2, 8 - containers with scales; 3, 6 - containers for storing milk; 4, 7, 9 - pumps; 5 - heat exchanger

Granulated sugar is passed through a sieve with a magnetic catcher with a hole size of no more than 3 mm. Sifted sugar is added in dry form or in the form of syrup of the required concentration, depending on the type of product.

The syrup is prepared at a syrup station or in double-walled kettles with a stirrer. After dissolving the sugar, the solution is boiled for 10 minutes, then filtered through a sieve filter with a sieve opening diameter of 0.7 - 0.8 mm or through a cloth.

Milk, cream and whey are filtered through a sieve filter with a sieve hole diameter of 0.7 - 0.8 mm, then pasteurized in plate pasteurizers at 74 ± 2 ° C for 15 -20 s, transferred for mixing or cooled in the same pasteurizers up to 30 °C and sent for storage in the refrigerator.

Mixing. Prepared fruit purees and materials are mixed according to the recipe in an MZS-320 evaporator, which provides the ability to heat and vacuum the mixture.

Dosing of puree and other components is carried out by weight or volume depending on the type of product. After mixing, the product should have a uniform, homogeneous consistency.

Deaeration, heating, homogenization. The finished mass in the production of pureed canned food is transferred for deaeration and heating, and in the production of homogenized canned food it is sent for homogenization.

Homogenization is carried out in plunger homogenizers, etc.

When making canned rice, boiled rice is added to the mixture after homogenization, which facilitates this process and gives the canned food a more attractive appearance. The prepared pureed or homogenized mass is deaerated in an MZS-320 apparatus at a residual pressure of 41 - 34 kPa for 10 - 20 s or in a continuous spray type deaerator at a pressure of 60 - 70 kPa for 5 - 8 s.

After deaeration, the product is heated to a temperature of 85 ± 2 °C in an MZS-320 batch apparatus or in continuous tubular heaters, or other types of heaters. The optimal heater for puree-like masses is a heat exchanger with a cleanable heating surface.

The heated mass at a temperature of at least 85 °C is sent for packaging, capping and sterilization or pasteurization.

Packing and capping. The prepared heated puree-like mass at a temperature not lower than 80 ° C is packaged in containers that have undergone the required sanitary treatment.

Canned food intended for sale in retail chains is packaged in type I glass jars with a capacity of no more than 0.25 dm3, type II - with a capacity of no more than 0.35 dm3, and metal varnished jars with a capacity of no more than 0.25 dm3. When producing canned food according to orders from trading organizations for children's institutions, canned food is packaged in glass jars with a capacity of up to 3 dm3.

Packaging is carried out on dosing and filling machines designed for volume dosing and filling jars with puree products. Filled cans are sealed with metal varnished lids on automatic vacuum sealing machines or a steam vacuum sealing machine. For type II glass jars, the B4-KUT-1 steam vacuum sealing machine is used.

Vacuum sealing machine B4-KUT-1:

1- bed; 2 - capping mechanism; 3 - stove with control panel; 4 - gearbox; 5 - drive; 6 - lid store; 7 - feed mechanism; 8 - steam superheater; 9 - conveyor

Rolled filled jars are immediately transferred for sterilization (pasteurization). The time from rolling up the cans of product to the start of sterilization should be no more than 30 minutes. Sterilizes puree-like canned food for baby food in vertical and horizontal autoclaves, continuous submersible pasteurization units and continuous-action devices.

All types of canned baby food are sterilized in autoclaves and continuous apparatus; in submersible installations only one- or two-component fruit purees with or without sugar and juices are sterilized.

When pasteurizing in submersible installations, before packaging, the puree must be heated in a heat exchanger with a cleanable surface to 98 + 2 ° C and held at this temperature for 2 minutes 40 s. Then it is cooled to 85 °C, packaged at this temperature, sealed, pasteurized in an immersion pasteurizer at 90 °C for at least 26 minutes, then cooled for 12 minutes to 40 °C.

When sterilizing puree-like canned food in continuous devices, the product must have an initial temperature of at least 80 °C. Then the product in the apparatus is gradually heated to 100 °C, kept at this temperature for a certain time depending on the type of canned food, and also gradually cooled to 30 °C.

In irrigation pasteurizers, the product is also gradually heated by spraying water at a threefold temperature change, holding at a pasteurization temperature of 95 - 98 °C, then the temperature is gradually reduced by spraying with water.

Technological diagram for the production of canned food, including the operations of boiling, rubbing, mixing, homogenization, deaeration, heating, packaging, capping

Technological scheme for the production of canned puree:

1 - steamer; 2.4 - wiping machines; 3, 5, 9 - pumps; 6 - container with stirrer; 7 - homogenizer; 8 - deaerator; 10 - heater; 11 - filling machine; 12, 14 - conveyors; 13 - automatic capping machine

In accordance with GOST 15849-89 for canned fruits and berries for baby food, natural purees from apples, pears and fruit mixtures must contain soluble solids 10 - 12%, organic acids (malic acid) 0.2 - 0.6%, fruit puree with sugar - soluble solids up to 14% (apple) or up to 24% (blackcurrant).

The range of puree-like canned tropical fruits includes puree with sugar from bananas, guava, mango and papaya of one type or mixed with other purees (cherry plum, apples).

Nectars (juices with pulp) are produced from the fruits of bananas, guava, mango, papaya and their mixtures. The amount of sugar added to nectars ranges from 2.7% (banana nectar) to 10% (papaya nectar), and citric acid - 0.15 - 0.2%.

The resulting mixtures are homogenized at a pressure of 15-17 MPa (for nectars) and 12 MPa (for purees). Homogenized products are deaerated at 35 - 40 °C and a residual pressure of 6 - 8 kPa, then heated to 80 °C and packaged.

Sealed jars and bottles with purees or nectars are sterilized in autoclaves at 100 °C or continuous pasteurizers at 95 °C.

Creams and desserts differ from fruit purees in their composition and consistency. Creams are made from apples or applesauce with the addition of strawberry, blueberry, chokeberry-rowanberry puree, sugar and semolina.

Desserts are made from plums, apples, black currants, cherries or mixtures thereof. Starch, sugar and whey are added to the fruit part. When making desserts, first mix the puree with sugar and heat it to 55 - 60 °C, then add a mixture of corn phosphate starch and whey, preheated to 40 °C, into the heater.

When making fruit and berry creams, semolina is pre-mixed with sugar, then served in a heater, where the fruit mass was previously placed. After mixing, the product is sent for deaeration and heating. The hot mass is packaged in glass jars with a capacity of 0.25 dm3, sealed and sterilized in autoclaves. Creams are sterilized at 100 °C for 20 minutes, desserts - at 100 °C for 45 minutes.

Meat, vegetable and fruit and vegetable coarsely ground canned food and canned food, cut into pieces

Coarsely ground canned food includes the following assortment: spinach with meat and potatoes, green peas with rice and carrots, vegetable zucchini sauce, carrots with applesauce, carrots with apricot puree, pumpkin with rice, prune compote.

Canned foods cut into pieces include:

first lunch courses: vegetable soup with green peas, vegetable soup with cauliflower, green cabbage soup, spinach with meat, vegetable soup with meat and potatoes, vegetable soup with meat;

second lunch dishes: green peas in sour cream sauce, carrots in sour cream sauce, carrots with green peas in sour cream sauce, vegetable stew in tomato sauce, vegetable stew with meat in white sauce, liver with vegetables in sour cream sauce, meat with vegetables.

Washing, cleaning, inspection, and blanching are carried out in the same way as in the production of pureed canned baby food.

The prepared vegetables are chopped. Greens are cut by machine or chopped with knives into pieces no larger than 5 mm in size, white cabbage and zucchini are crushed in crushers into pieces 3 - 5 mm in size. Potatoes for coarsely chopped canned food should have pieces measuring 3 - 7 mm; for canned food, cut into pieces

Technological line for preparing meat and liver:

1 - platform scales; 2- basket; 3 - digester; 4- lift; 5 - meat cutter; b - digester KV-600 “Vulcan”; 7 - centrifugal pump; 8 - MZS-316 reactor; 9 - electric hoist; 10 - filter; 11 - lift; 12 -

juices, raw potatoes are cut into cubes with edges measuring 6 - 10 mm. After cleaning, the onion is cut into circles 3 - 5 mm thick and sautéed in refined vegetable oil at 110 ° C for 20 - 30 minutes.

After blanching, carrots are cut for coarsely chopped canned food into pieces 3-5 mm in size, for canned food cut into pieces - into cubes with a side size of 6-10 mm.

The pumpkin is prepared as for canned puree, then boiled and rubbed on a double grinding machine through sieves with a hole diameter of 1.2-1.5 and 0.7 - 0.8 mm.

After blanching, spinach and sorrel are crushed on a grinder with a grid hole diameter of 5 - 7 mm.

A complex of equipment is used to process meat and liver into canned food. After deboning, trimming and inspection, the meat is cut into pieces weighing 100 - 200 g and blanched in water at 98 ° C for at least 30 minutes at a ratio of meat to water mass of 1: 1.5.

Veal and beef liver are veined, soaked and blanched, as in the manufacture of canned puree. Blanched liver is ground on a grinder with a grid hole diameter of 10 mm.

Fruit and vegetable materials and semi-finished products are prepared in the same way as canned puree.

The eggs are inspected and washed in running water, then broken and poured into a small cup; After making sure that the eggs are fresh, serve them for mixing.

Mixing and heating coarsely ground canned goods. The prepared raw materials and materials are mixed in accordance with the recipe for this type of canned food in a closed mixer with an MZS-320 type mixer, where mixing is carried out simultaneously with heating the mass to 85 ° C. The hot mass is served for packaging.

When producing canned food, cut into pieces, which include the first and second dinner courses, the liquid phase (dressing, filling, sauce) and mixtures of vegetables and meat are prepared separately.

Preparing dressing, filling and sauce. Dressings are prepared for green cabbage soup and spinach with meat. The dressings include eggs, milk, wheat flour, and broth.

The sauces are prepared: white, tomato and two varieties of sour cream.

The composition of the white sauce includes: cow's butter, sugar, salt, flour, meat broth. Dry matter content 16.5%.

Tomato sauce includes: butter, sugar, salt, tomato puree, flour, broth. Dry matter content 24%.

Sour cream sauce for vegetables includes: cow's butter, sour cream, sugar, salt, flour and water. Dry matter content 29.5%. Sour cream sauce for meat dishes also includes tomato puree; the dry matter content in this sauce is 21.5%.

All components included in the product have a temperature of at least 80 °C. When packaging soups, dosing and filling machines are used, in which the solid phase is first dosed into the jar, then the jar is filled with filling.

ca or dressings, are loaded in accordance with the recipe into a double-walled kettle with a stirrer, stirred and boiled for 2 - 3 minutes, then rubbed on a rubbing machine with a sieve hole diameter of 0.7 - 0.8 mm.

For all canned foods cut into pieces, except soups, the prepared mixtures of vegetables and meats are mixed with the appropriate sauce or dressing in a mixer with a stirrer and heating; heated to 85 - 87 °C and served for packaging.

When making soups, only prepared raw materials and materials are mixed in a mixer, and the filling is added separately to each jar when packaging.

The filling for soups is a solution of table salt with a concentration of 3%, prepared in water or broth.

Packing, capping, sterilization. Coarsely crushed canned food and canned food, cut into pieces, are packaged on dosing and filling machines for viscous products at a product temperature of at least 80 °C.

When packaging soups, dosing and filling machines are used, in which the solid phase is first dosed into the jar, then the jar is filled with filling.

After filling, the jars are immediately sealed and submitted for sterilization. Sterilize at 120 °C for 50 - 70 minutes, depending on the capacity of the jar and the composition of the product.

Preparation of raw materials, rubbing and manufacturing technology

Fruits and berries are the key to our health and the main sources of vitamins, minerals, trace elements and biologically active substances necessary for adequate human nutrition. How to ensure the presence of vitamins on our table all year round, because fruits and berries spoil very quickly? This problem can only be solved through proper organization of fruit and berry processing.

After harvesting, the physiological processes occurring in fruits and berries change. In order to prevent spoilage of fruits and berries, industrial methods of processing fruits and berries are used, which include: physical, chemical and microbiological types of influence. The main physical method of canning is heating sealed fruits and berries or fresh fruit and berry puree to a temperature of +100°C (pasteurization method) and above +100°C (sterilization method). Under the influence of high temperatures, microorganisms on the fruits die. Sterilization of canned fruits can also be carried out by exposure to electric currents, ionizing and laser irradiation, as well as using the aseptic method of exposure. When the sugar concentration is more than 65%, fruits are disinfected from the harmful effects of microorganisms.

Processing fruits and berries into fruit and berry puree is considered the basis for the production of both basic raw materials and ready-to-eat products. Russian enterprises involved in fruit and berry processing produce a wide range of fruit and berry purees. Traditionally, we produce such types of fruit purees as: cherry, quince, apricot, apple, pear, strawberry, currant, gooseberry, as well as combined fruit and vegetable puree. For example: apple-carrot, apple-pumpkin, etc.

Technology for preparing fruit and berry raw materials

When preparing products for processing, there are several operations common to most canning methods. These are types of work such as: washing, inspection, sorting, blanching, wiping, finishing, hermetic sealing and sterilization of fruits and berries.

The puree production process begins with washing and inspection of raw materials to remove rotten fruit. The prepared raw materials (fresh fruits and berries washed and removed from rot) are blanched until softened, but without being completely boiled. The duration of the blanching procedure depends on the type, variety and degree of ripeness of the fruit. For example, pears and apples are blanched for no more than 15 minutes. Plums, peaches, apricots - no more than 10 minutes (at a temperature of no more than +100°C). The amount of liquid in the blanching container should be about 15% of the total weight of the fruit. Strawberries and raspberries are not blanched at all. When blanching is carried out, the fruits in the container are heated as uniformly as possible, the fermentation process completely stops, and the yield of the finished product increases. This type of treatment completely prevents the oxidation of polyphenols and increases the mass fraction of pectin in the raw material.

For blanching raw materials, screw and shaft blanchers are used. For the processing of stone fruits (plums, peaches, cherries, apricots) and pome crops (pears, apples) a screw scalder with a continuous operating cycle is used. The productivity of a screw scalder depends on its rotation speed and the diameter of the screw. Most often, farms use a screw scalder with a productivity of 1 t/h.

Blanching of fruits is carried out until soft, but with the obligatory preservation of the shape of the fruit. Overheating of fruits leads to their darkening and dilution of juices with condensation.

Scheme of auger scalder: 1 - hopper; 2 - auger; 3 - upper chute; 4 - connecting sleeve; 5 - lower chute; 6 - unloading hopper

The next stage of processing is wiping fruits and berries using special wiping machines. Berries and pome fruits are rubbed on conventional grinding machines, and stone fruits are ground on grinding machines with wire whips and rubber pads. The quality of the rub is determined by the absence of crushed seeds, rough parts of the fruit pulp and skin.

Diagram of a rubbing machine for stone fruits: 1 - hopper; 2 - whips; 3 - gutter; 4 - shaft; 5 - sieves; 6 - gearbox; 7 - electric motor; 8 - collection.

For wiping pome crops, universal wiping machines KPU-M with a productivity of 5-7 tons/hour and a dual machine T1-K.P2D with a productivity of 3.5 tons/hour are used.

Diagram of the universal cleaning machine KPU-M: 1 - hopper; 2 - cylinder; 3 - engine.

Next, the almost finished puree is sent to finishing. The finishing process involves rubbing the finished puree mass through a finisher sieve. The diameter of the sieve holes is 0.4 mm. During the finishing process of fruit and berry raw materials, the mass is additionally crushed to a homogeneous consistency with the complete removal of coarse particles.

At this stage, the finished fruit and berry puree is sent for heating and sealing or for further processing in workshops for the production of sauces and pastes.

Fruit and berry puree

Fruit and berry raw materials are a ready-to-use product for making jams, marmalade, for the production of confectionery products and for eating. But it is rarely consumed as food due to the high acidity of the product. At this stage, the puree is sealed in glass or tin containers with the obligatory implementation of pasteurization and sterilization. Ready-made fruit and berry puree in a canned state can be preserved for quite a long time.

The main advantage in the production of fruit and berry puree is the fairly low requirements for the quality of the fruit (shape and size of the fruit). The fruits must have a fresh appearance (without rot), aromatic odor and good taste.

To ensure better preservation of fruit and berry puree, before packaging and hermetically sealing, it is heated in special open-type two-body digesters or in universal screw or tubular heaters.

The final stage in the production of fruit puree will be packaging, sealing and sterilization of the puree. Fruit and berry puree is packaged in glass or lacquered tin containers with a capacity of 1 to 10 liters. Before bottling, the container is washed and sterilized in the usual way. The puree is poured into containers only when it is hot. When packaging, strict temperature conditions are observed - at least 85°C - 95°C.

Hermetically sealed jars of fruit and berry puree are sterilized in autoclaves at a pressure of 147 kPa (or 1.5 atm), in accordance with established standards.

After cooling, the cans are transported to warehouses for subsequent storage.

Fruit and berry pastes

Fruit pastes are obtained by boiling fresh or desulphated purees. The paste comes in three types and differs in the mass fraction of dry matter - 18.25, 30%. When preparing the paste, the puree is boiled to the desired consistency. Boiling is carried out in special two-body digesters or in vacuum apparatus. Digesters are equipped with mixers for mixing raw materials. If there is insufficient stirring during the boiling process, the raw material may burn. Cooking pasta in vacuum devices occurs more efficiently and quickly.

The finished paste, after boiling hot, is served for packaging and sterilization. Sterilization is carried out at a temperature of +100°C. Twenty-five and thirty percent pastes are packaged in small containers. The paste with a mass fraction of dry substances of 18% is poured into 3-liter jars.

Fruit and berry sauces

To prepare fruit sauces, fruit and berry puree is used as the main raw material. Traditionally, in many regions of Russia, quince, apricot, peach, pear, apple and plum sauces are produced. To prepare the sauce, the puree is subjected to secondary mashing (finishing) using a sieve with holes no larger than 0.8 mm. The process of boiling the puree occurs using two-body digesters with mechanical stirrers or using special vacuum devices.

During the boiling process, pre-sifted granulated sugar is added in the proportion: per 100 kg. 10-13 kg of granulated sugar is added to the puree. The amount of added sugar is determined by the mass fraction of fruit puree dry matter. When preparing apricot sauce, boiling is carried out to a level of at least 23% of dry substances, and when preparing other types of sauces, boiling is carried out to a level of at least 21%.

Ready-made hot sauces (temperature no less than 70 - 85°C) are packaged in varnished tin or glass jars. For sale through retail chains, the recommended container volume is 1 liter. For use in public catering chains, packaging in containers of up to 3 liters is allowed. Metal varnished lids are used for hermetically sealed sealing. Immediately after rolling, the jars are placed in autoclaves for further sterilization.

According to the approved requirements, ready-made high-quality sauces must have a uniform consistency and not contain seeds, fruit skin particles, or seed particles. Slight darkening of the top layer of fruit sauce is allowed. The taste and aroma qualities must correspond to the taste and smell of the natural product from which the sauce is made.