How to cook vegetable canned snacks

How to cook vegetable canned snacksHow to cook canned snacks? Vegetable canned snack foods are multi-component ready meals consisting of a mixture of roasted and blanched vegetables, having a good taste and high nutritional value.

 

The nutritional value of these canned foods is determined by the fat content from 5 to 15%, carbohydrates from 7 to 11%, mineral substances from 1.7 to 2.1%, as well as vitamins, organic acids and proteins. The mass fraction of dry substances in these cans is from 20 to 30%.

 

The industry produces the following types of canned snacks: vegetable caviar, cut vegetables in tomato sauce and vegetables stuffed with a mixture of roasted vegetables with rice or without it in tomato sauce.

 

Eggplants, squash, zucchini, peppers, carrots, beets, onions, garlic, cabbage, root vegetables and parsley, celery, and parsnip are used to make canned vegetable snack foods.

 

Consider the general processes of preparation of raw materials. Received in the production of raw materials are sorted, selecting damaged and sluggish copies.

 

Squash, squash and eggplant are washed in two successively installed washing machines - in the drum RZ-KMA and brush-washing T1-KUM-Sh, subjected to inspection and cleaning from the pedicels; zucchini - on the RZ-KIZH machine; eggplants - on the RZ-KCHA machine with simultaneous cutting into circles. Squash is cleaned from the stem and ovary residues manually.

 

Sweet pepper is sorted, calibrated, washed, cleaned from the stem and testis on the RZ-KCHB automatic machine, washed in the A9-KMB-4 machine, inspected and cleaned.

 

Carrots, beets and white roots are washed first in a blade A9-KLA / 1, and then in a drum A9-KM-2 washer. Strongly contaminated raw materials are pre-soaked in a bath with running water. Then carrots are calibrated on a universal calibrator A9-KKB or other type, as well as in the machine for cutting carrot ends, where the calibration processes are combined into 2 fractions: 24-40 and 40-60 mm with trimming ends. Beets are calibrated into three groups: small - at least 60 mm, medium - from 60 to 120 mm, large - more than 120 mm, further processing is carried out separately in groups. Purification of root crops is carried out by mechanical, chemical or steam-thermal methods.When using steam-type apparatuses of the type A9-CNF instead of mechanical cleaning on carborundum machines, the loss of raw materials is reduced by 3.4–10%. After cleaning to remove the skin, the roots are washed in a drum washer, chemical cleaning is carried out in a boiling 3% sodium hydroxide solution for three minutes, then washed with running water until complete removal of alkali and skin.

 

Beets are blanched with live steam until the temperature reaches at least 70 ° C in the center, which makes it possible to inactivate the enzymes and prevent darkening. They clean the beets from the skin on the machines with a grating surface of type A9-KIO and wash with cold water in a drum washer. For steam drying and cleaning of beets, steam-and-steam units are also used.

 

Peeled roots are inspected, cleaned and rinsed under the shower. Onions are cleaned of the neck and root lobe manually, of the peel - on the A9-KCHH / 1 or other systems, washed in the shower, cleaned and inspected. Garlic is peeled on the machine A9-CNI, washed and sorted.

 

Greens are washed in portions of 3-4 kg on metal nets with a layer height of 15-20 cm and a water pressure of 200-300 k11a, as well as in washing machines of various systems with a water: green ratio of 10: 1c followed by rinsing.



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