• Canned vegetable salads

    Canned vegetable saladsCanned vegetable salads are a mixture of chopped fresh or quick-frozen, pickled, salted vegetables and fresh apples with the addition of vegetable oil, acetic acid, salt, sugar, greens and spices.


    For different types of salads, tomatoes, cabbage, carrots, onions, sweet peppers, green peas, beets, salted and fresh cucumbers, and apples are used mainly.


    Raw materials after sorting, washing, cleaning and inspection are sent to the Rhythm machine for cutting: carrots and beets - 5 × 5 mm wedges, fresh onions and cucumbers - slices up to 5 mm thick, apples and tomatoes - no more than 20 mm, cabbage - shavings up to 5 mm wide, peppers - in chunks not more than 15 mm wide and not more than 40 mm long.


    The raw material is loaded into the bunker 4 and gets into the rotating feeder 1, which feeds it into the cutting zone in three mutually perpendicular planes, and is removed from the machine along the tray 5. Separate vegetables - carrots, green peas and cabbage - are blanched: carrots - 6-8 minutes in boiling water, green peas - 5-8 minutes, cabbage - 5-10 minutes with steam, cucumbers - 3-4 minutes in water at 60 С In order to prevent browning, slices of apples are placed in a solution containing 0.05% citric acid.


    Sliced ​​vegetables and pickled cabbage and onions, if provided for by technology, are sent to the ambassador with the addition of sugar, spices, vegetable oil, herbs and acetic acid. Carefully mixed components are served on the packaging in a glass container with a capacity of 2 and 3 dm3and in tin lacquered cans 14. When packing, follow the uniform dosage of liquid and solid parts, control the medium. The values ​​of this indicator for different salads should not exceed 4.0 ± 0.1. Sterilized at 105-116 ° C for 40-60 minutes. In ready-made salads, the mass fraction of the liquid part is normalized in the range of 16-25%, fat - 3.7-6.5%, sodium chlorides - 1.5-2.2%. Titrated acidity of salads should be in the range of 0.4-0.9%.


    The nutritional value of vegetable juices in the physiology of nutrition is determined by their low calorie content, a significant content of vitamins, mineral, pectin, coloring and aromatic substances. They are characterized by a number of medicinal properties: regulate digestion, are useful in diabetes, metabolic and circulatory disorders.


    Vegetable juices produce natural without pulp; juices blended without pulp with sugar; natural juices with pulp; blended juices with pulp and sugar.


    For the production of vegetable juices are used mainly tomatoes, significantly less carrots, beets and other vegetables.

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