Autoclave is a device for processing food products

Many believe that the autoclave is a device designed exclusively for the sterilization of medical instruments. However, the scope of such an apparatus is much broader.

Structure and operating principle of the autoclave

The invention of the autoclave belongs to the Frenchman Denny Papen. This was a real breakthrough in science. Since then, the device has found its application in many industries: in construction, medicine, as well as in the chemical and rubber industries. Currently, the device is widely used in food production. What does he represent? The autoclave is an instrument that allows you to conduct any process under pressure (up to 150 megapascals) with simultaneous heating above the boiling point of water (up to 500 degrees). Such results can not be achieved on any other device. According to the structure, the autoclave is a container or vessel that can be closed or provided with an opening lid. It must be installed devices for monitoring the main parameters. According to the location in space devices are: swinging, rotating, column horizontal and vertical. Everything depends on the process in which the device participates. In fact, the autoclave is the only way to produce maximum heat where it can not be done under normal conditions.

Home Blanks

On sale for a long time already there are devices for processing products at home. They are smaller in size than production. It is especially easy to make stew in an autoclave. To work, you need a stove, an electric outlet, jars, metal covers and a set of products: meat (any), lard, salt, bay leaf and pepper (sweet and peas).

All actions must be carried out slowly:

1. Glass jars for products are well rinsed and, preferably, sterilized.
2. Salo and meat cut into small cubes.
3. At the bottom of each jar put spices (1 leaf of a laurel, 1 sweet pepper and a few peas).
4. Then put the fat, and on top of it lay the meat.
5. Pour 5 grams (1 teaspoon) of salt.
6. Tuck each jar with a metal lid.
7. Carefully put the jars from the food into the autoclave, pour them over with water and close the lid tightly.
8. Bring the pressure in the apparatus to the maximum, and then put it on fire.

Literally after 4 hours, the stew in the autoclave will be ready, but the lid can be opened only after 24 hours, when the container is completely cooled.

Stocks for the winter

For summer residents an autoclave is an excellent variant of sterilization of products. In the period of mass preparations, boil each jar in a pot of water - the occupation is long and tedious. A can in the autoclave can be processed in a matter of hours. There is nothing complicated:

1. First you have to roll up the products (vegetables, fruits) in the usual way.
2. At the bottom of the container lay small wooden sticks in the form of a grate, so that the glass from the container does not have direct contact with the inner surface and is not damaged by heat.
3. Put the jars in the autoclave in rows, but not up to the top.
4. Fill the container with water so that it is higher than the food.
5. Close the lid and raise the pressure to 1 atmosphere.
6. Put the device on fire and bring the temperature inside to 110 degrees. Ensure that it does not rise above 120 degrees. Otherwise, it is necessary to reduce the flame.
7. Heat the message for an hour.
8. After the time has elapsed, turn off the heat and wait for the temperature to drop to 30 degrees.
9. Relieve the pressure with the valve and open the lid.

Now ready cans with canned food can be finally cooled and taken to the cellar.

Canned fish

The autoclave is unique in that it is possible to cook almost any food in it. It greatly facilitates the work of the hostess. It allows you to make it less time consuming and more secure. The fish in the autoclave is made just as simple as anything else. Take, for example, the simplest recipe for cooking in oil. To do this, one liter bank will need: 1 kilogram of fish (without entrails and heads), 2 bay leaves, 11 grams of salt, 5-6 peppercorns and 30 grams of vegetable oil.

The longer it is necessary to proceed as follows:

1. Wash and prepare containers.
2. Cut the fish into slices weighing 60-70 grams and mix it with salt.
3. At the bottom of the jar lay spices.
4. Then place the fish so that it does not reach the edge of the dishes by 3 centimeters.
5. Pour the contents with oil.
6. Roll the container with a lid.

Further, the process of sterilization should be carried out in the same way as vegetable canned food. The fish is cooked fast enough, so one hour is enough.