RU2632490C1 - Method for producing vegetables ready to use in airtight packaging - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production method includes washing, inspection, cleaning, post-cleaning, treatment, packaging in bags, closing and sealing. Wherein the treatment includes heat treatment, or steaming, or blowing, or drying, or steeping, or soaking, or freezing, or quick freezing, or dry-curing, and each process can be performed either as a separate action or in combination. After packaging in bags and closing, the vegetables are sterilized in an autoclave at a temperature of 40 to 140°C, a pressure of 0.1 to 5.0 atm, the sterilisation time in the autoclave is from 5 to 300 min. Mono-vegetables or two or more assorted kinds of vegetables can be packaged in bags. During the packaging of vegetables in bags, spices, or flavourings, or food additives, or flavour enhancers may be added into the bags.

EFFECT: shortening the production process time and increasing the shelf life.

6 cl, 24 ex

Description

 The invention relates to the food industry and can be used in the manufacture of the finished product from pre-prepared vegetables, hermetically packed and sterilized.

A known method for the production of prepared vegetables, in particular garnish potatoes, providing for washing, inspection, cleaning, tertiary treatment, blanching until half-finished, packing in bags of duplicated or laminated film under vacuum, sealing and pasteurization (Patent RU 2120775, publ. 10.27.1998 g .).

The disadvantage of this method is to obtain the target product with insufficiently high organoleptic properties, as well as a short shelf life (50-60 days) at a storage temperature of +2 to + 6 ° C

The objective of the invention is to provide a method for the production of ready-to-eat vegetables in sealed packaging, which allows to obtain a ready-to-eat food product that retains all useful substances, has a harmonious combination of organoleptic properties and has a long shelf life of up to 12 months at a storage temperature of up to + 25 ° C.

The technical result of the invention is to reduce the time for the production process and increase the shelf life of the finished product while maintaining the organoleptic properties of the target product.

This is achieved by the fact that in the inventive method for the production of ready-to-eat vegetables in sealed packaging, including washing, inspection, cleaning, tertiary treatment, processing, packing in bags, corking and sealing, according to the invention, after packing vegetables in bags and capping, they are sterilized in an autoclave at a temperature of 40 to 140 ° C, a pressure of 0.1 to 5.0 atm, the sterilization time in an autoclave is 5 to 300 minutes. Processing includes, but is not limited to, heat treatment, or steam treatment, or blowing, or drying, or soaking, or soaking, or freezing, or quick freezing, or drying, each process can be performed either as a separate action, or in combination. Capping may include, but is not limited to, capping in a vacuum packaging machine, or in thermal packages. Packages can be packaged with vegetables or assorted two or more types of vegetables. In the process of packaging vegetables, spices and / or flavorings and / or food additives and / or flavor enhancers may be added to the bags.

The method is as follows.

For cooking according to the claimed method, vegetables are used that are eaten by humans and subjected to heat treatment, for example, tuberous plants, such as potatoes and Jerusalem artichoke, root crops, such as beets, carrots, turnips, as well as eggplant and pumpkin, such as pumpkin, zucchini, zucchini, squash. It should be noted that the names of vegetables are given as an example and are not limited to this.

Conduct pre-processing.

Vegetables are sorted by quality, while mechanically damaged specimens affected by diseases and agricultural pests are rejected. Then the vegetables are washed in a washing machine for washing vegetables until all contaminants are completely removed. If vegetables are heavily contaminated with the soil, then they are pre-locked in bathtubs with running water.

The washed vegetables inspect, remove substandard raw materials and impurities.

In addition, the treatment may include, but is not limited to, heat treatment, or steaming, or blowing, or drying, or soaking, or soaking, or freezing, or quick freezing, or drying, each process can be performed either as single action, or in combination.

Then the vegetables are calibrated into fractions. For example, potatoes with a size of 30 to 60 mm are used as a whole, from 61 mm and above - chopped; beets - from 50 to 80 mm are used as a whole, from 81 mm and above - chopped. Carrots and squash with a diameter of up to 80 mm are also used in their entirety.

Steam-thermal cleaning is carried out in the apparatus for steam-thermal cleaning of vegetables by steam treatment under high pressure (p = 3.5-12 atm) for 50-70 seconds, followed by removal of the peel (if any) from the surface of the vegetables in the washing machine. The operating mode of the steam-thermal unit is selected so that the depth of the boiled layer is not more than 3 mm.

After cleaning, carry out manual tertiary treatment.

Large fruits are cut into cubes on a vegetable cutter (face 8-10 mm), cubes (not more than 5 × 5 mm in cross section), carrots are also cut into circles no more than 5 mm thick, no more than 25 mm in diameter or cubes (face 8-10 mm ) Beets with a diameter of more than 81 mm are cut on a vegetable cutter into cubes with a face size of 8-10 mm or sticks with a cross section of not more than 5 × 5 mm. Zucchini, zucchini, eggplant are cut with slices (washers), large as cubes (face of 8-10 mm) or sticks with a cross section of not more than 5 × 5 mm.

In order to protect raw peeled vegetables from darkening in the air (applies to vegetables with this property), they are treated with an aqueous solution of citric acid (solution concentration 0.2-0.5%) or a sulfa preparation solution (solution concentration 0.1-0.3 %), keeping it in solution for 5 minutes, then rinsing with running clean water.

Prepared vegetables are packed in bags made of heat-resistant polymer or polymer combined materials, as well as combined (polymer with metal), metallized, authorized by authorized bodies for contact with food products.

In the process of packing vegetables into bags, spices and / or flavorings and / or food additives and / or flavor enhancers can be added.

Packing in assorted packages of vegetables is allowed. For example, potatoes and carrots, or potatoes, carrots, beets, or zucchini, zucchini, or pumpkin, carrots. It is possible to create various options for assorted two or more vegetables.

Bags with products are hermetically sealed either under vacuum on a vacuum packaging machine, or on equipment for sealing in sealed bags. Bags must remain airtight during sterilization. When sterilizing vegetables, the packages are placed in one row in the cassettes, which provide free contact of the coolant and the package from all sides.

Sealed bags are sterilized in an autoclave in compliance with the regime at a temperature of 40 to 140 ° C, a pressure of 0.1 to 5.0 atm, and a sterilization time of 5 to 300 minutes.

The finished product is stored at a temperature of 0 to 25 ° C and a relative humidity of not more than 75%, in a darkened place, up to 12 months from the date of manufacture.

Example 1

Potato tubers were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Then, potatoes from 55-60 mm in size were selected for cooking in general.

In the steam-thermal cleaning apparatus, the potatoes were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in a washing machine. After that, manual purification was carried out, treated with an aqueous solution of citric acid (solution concentration 0.5%), kept in the solution for 5 minutes, and then washed with running clean water.

Prepared potatoes were packaged in packages of heat-resistant polymer combined materials, weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in mode (min) 15- 15-20.

Example 2

Potato tubers were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Then, potatoes larger than 61 mm were selected, cut into cubes with a face of 10 mm on a vegetable cutter.

In the apparatus of steam-thermal cleaning, the steam-thermal cleaning of potatoes was carried out under pressure (p = 3.5-12 atm) for 50 seconds. After that, manual purification was carried out, treated with an aqueous solution of citric acid (solution concentration 0.5%), kept in the solution for 5 minutes, and then washed with running clean water.

Added spices - dried dill. Prepared potatoes were packaged in packages of heat-resistant polymer combined materials weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 3.0 atm, at a temperature of 100 ° C, in mode (min) 15- 15-30.

Example 3

Potato tubers were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Then, potatoes ranging in size from 30-40 mm were selected for cooking in general.

In the steam-thermal cleaning apparatus, the potatoes were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in a washing machine. After that, manual purification was carried out, treated with an aqueous solution of citric acid (solution concentration 0.5%), kept in the solution for 5 minutes, and then washed with running clean water.

Additionally, the potatoes were steamed. Prepared potatoes were packaged in packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 4.0 atm, at a temperature of 90 ° C, in the mode (min) 25-25-40.

Example 4

Potato tubers were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Then, potatoes with a size of 40-50 mm were selected for cooking in general.

In the steam-thermal cleaning apparatus, the potatoes were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in a washing machine. After that, manual purification was carried out, treated with an aqueous solution of citric acid (solution concentration 0.5%), kept in the solution for 5 minutes, and then washed with running clean water.

Additionally, the potatoes were dried, then flavorings were added, in particular the taste of mushrooms. Prepared potatoes were packaged in packages of heat-resistant polymer combined materials, weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 5.0 atm, at a temperature of 50 ° C, in mode (min) 60- 60-100.

Example 5

Jerusalem artichoke tubers were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Then Jerusalem artichoke was cut into cubes with a face of 10 mm on a vegetable cutter.

In a steam-thermal cleaning apparatus, steam-thermal cleaning of Jerusalem artichoke was carried out under pressure (p = 3.5-12 atm) for 50 seconds. After that, manual purification was carried out, treated with an aqueous solution of citric acid (solution concentration 0.5%), kept in the solution for 5 minutes, and then washed with running clean water.

Prepared Jerusalem artichoke was packaged in packages of heat-resistant polymer combined materials, weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in mode (min) 15- 15-20.

Example 6

The carrots were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities.

In the steam-thermal cleaning apparatus, the carrots were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in the washing machine, after which manual cleaning was performed. Carrots with a diameter of up to 80 mm were used as a whole.

Prepared carrots were Packed in packages of heat-resistant polymer composite materials, weighing 1.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 bar, at a temperature of 120 ° C, in the mode of 20-20-30 min

Example 7

The carrots were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities.

In the steam-thermal cleaning apparatus, the carrots were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in the washing machine, after which manual cleaning was performed. Large fruits of carrots (with a diameter above 81 mm) were cut into circles with a thickness of 5 mm and a diameter of 25 mm.

Added spices - cumin and cloves. Prepared carrots were packaged in packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 3.0 atm, at a temperature of 130 ° C, in the mode of 10-10-20 min.

Example 8

The carrots were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities.

In the steam-thermal cleaning apparatus, the carrots were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in the washing machine, after which manual cleaning was performed. Large fruits of carrots were diced with 5 mm edges.

Additionally, carrots were treated with air in a blow mode until completely dried. Prepared carrots were packaged in packages of heat-resistant polymer composite materials weighing 1.0 kg each, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 4.0 atm, at a temperature of 80 ° C, in a mode of 20-20-50 min

Example 9

The carrots were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities.

In the steam-thermal cleaning apparatus, the carrots were steam-heated under pressure (p = 3.5-12 atm) for 50 seconds, followed by removal of the peel from the surface of the vegetable in the washing machine, after which manual cleaning was performed. Carrots were cut into circles with a thickness of 5 mm and a diameter of 25 mm.

Additionally, the carrots were steamed, then turmeric was added. Prepared carrots were packaged in packages of heat-resistant polymer combined materials weighing 1.5 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in a mode of 20-20-30 minutes.

Example 10

The beets were sorted, washed until all impurities were completely removed, and inspected for the removal of substandard raw materials and impurities.

Beets from 50 to 60 mm in size were selected for cooking in their entirety and washed in a washer.

The peeled beets were washed with cold running water in a starch washing machine. The prepared beets were sent for packaging in packages of heat-resistant polymer composite materials, each weighing 5.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in a mode of 20-30 -40 min

Example 11

The beets were sorted, washed until all impurities were completely removed, and inspected for the removal of substandard raw materials and impurities.

Beets larger than 80 mm were washed in a washing machine, cut into cubes with 10 mm edges. Added spices - curry and dill seeds.

The prepared beets were sent for packaging in packages of heat-resistant polymer composite materials weighing 0.5 kg each, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 5.0 atm, at a temperature of 40 ° C, in a mode of 5-5 -300 min

Example 12

The beets were sorted, washed until all impurities were completely removed, and inspected for the removal of substandard raw materials and impurities.

Beets from 80 mm in size were washed in a washing machine and cut into cubes with 8 mm edges.

Additionally, they were soaked to wash starch for 30 minutes. The prepared beets were sent for packaging in packages of heat-resistant polymer composite materials weighing 1.0 kg each, hermetically sealed and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in the mode of 20-30-40 minutes.

Example 13

The beets were sorted, washed until all impurities were completely removed, and inspected for the removal of substandard raw materials and impurities.

Beets from 50 to 60 mm in size were selected for cooking in their entirety and washed in a washer. Then washed with cold running water in a machine for washing starch.

Additionally, the beets were steamed, cinnamon was added. The prepared beets were sent for packaging in packages of heat-resistant polymer combined materials weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in the mode of 20-30 -40 min

Example 14

The pumpkin was washed until all contaminants were completely removed, the seeds were removed and peeled. They were cut with sticks with a cross section of 8 mm and sent for packaging into packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed in a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C , in the mode of 20-30-40 minutes.

Example 15

The pumpkin was washed until all contaminants were completely removed, the seeds were removed and peeled. They were cut with sticks with a cross section of 10 mm, additionally steamed and sent for packaging into packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 3.0 atm, at temperature of 100 ° C, in the mode of 20-30-40 minutes.

Example 16

Turnips were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities.

Turnips from 50 to 60 mm in size were selected for cooking in their entirety and washed in a washer. The prepared turnip was sent for packaging in packages of heat-resistant polymer combined materials weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in the mode of 20-30 -40 min

Example 17

For the preparation of assorted potatoes, carrots and beets were used. The preparation of vegetables was carried out according to the above method. Potatoes and beets were taken with the same size. Prepared vegetables were sent for packaging in packages of heat-resistant polymer combined materials weighing 0.5 kg, based on: 1 potato, 1 beet, 1 carrot, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 bar , at a temperature of 120 ° C, in the mode of 20-30-40 minutes.

Example 18

For the preparation of assorted used carrots and beets. The preparation of vegetables was carried out according to the above method. Beets were selected from 50 to 60 mm in size. Carrots were cut into pieces comparable to the size of beets. Prepared vegetables were sent for packaging in packages of heat-resistant polymer composite materials weighing 0.5 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 120 ° C, in the mode of 20-30 -40 min

Example 19

Zucchini sorted, washed until all impurities are completely removed, inspected for the removal of substandard raw materials and impurities. Cut into slices 10 mm thick.

Prepared zucchini was packaged in packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 0.1 atm, at a temperature of 100 ° C, in a mode of 20-20-30 minutes.

Example 20

Zucchini sorted, washed until all contaminants are completely removed, inspected for the removal of substandard raw materials and impurities. Cut into slices 10 mm thick.

Prepared zucchini was Packed in packages of heat-resistant polymer composite materials, weighing 1.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 0.5 atm, at a temperature of 100 ° C, in the mode of 20-20-30 min

Example 21

Zucchini sorted, washed until all contaminants are completely removed, inspected for the removal of substandard raw materials and impurities. Cut into slices 10 mm thick. Additionally added spices - chili.

Prepared zucchini was Packed in packages of heat-resistant polymer composite materials, weighing 1.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 0.5 atm, at a temperature of 100 ° C, in the mode of 20-20-30 min

Example 22

Squash was sorted, washed until all contaminants were completely removed, inspected for the removal of substandard raw materials and impurities. Squash with a diameter of up to 80 mm was used in its entirety.

Prepared squash was Packed in packages of heat-resistant polymer composite materials, weighing 1.0 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 2.0 bar, at a temperature of 100 ° C, in the mode of 20-20-30 minutes.

Example 23

Squash was sorted, washed until all contaminants were completely removed, inspected for the removal of substandard raw materials and impurities. Squash with a diameter of up to 80 mm was used in its entirety. Additionally added spices - mint.

Prepared squash was Packed in packages of heat-resistant polymer composite materials, weighing 1.0 kg, hermetically sealed and then sterilized in an autoclave under a pressure of 2.0 bar, at a temperature of 100 ° C, in the mode of 20-20-30 minutes.

Example 24

The eggplants were sorted, washed until all contaminants were completely removed, and inspected for the removal of substandard raw materials and impurities. Large fruits with a diameter of more than 81 mm were cut with cubes with a cross section of 5 × 5 mm. Additionally, the eggplant was soaked in water for 15 minutes.

Prepared eggplants were packaged in packages of heat-resistant polymer composite materials weighing 1.0 kg, hermetically sealed on a vacuum packaging machine and then sterilized in an autoclave under a pressure of 2.0 atm, at a temperature of 100 ° C, in a mode of 20-20-30 min

Thus, sterilization of vegetables after preparation and packaging in airtight packaging with subsequent sterilization allows you to get a new food product that does not require cooking, with increased organoleptic properties, extend the shelf life up to 12 months, at a storage temperature of up to + 25 ° C without loss of taste and quality characteristics finished product.

Claims (6)

1. A method of manufacturing ready-to-eat vegetables in sealed packaging, including washing, inspection, cleaning, tertiary treatment, processing, packaging in bags, corking and sealing, characterized in that the processing includes heat treatment, or steaming, or blowing, or drying, or soaking, or soaking, or freezing, or quick freezing, or drying, each process can be performed either as a separate action or in combination, and after packing vegetables in bags and capping, they are sterilized in oklave at a temperature from 40 to 140 ° C, a pressure of from 0.1 to 5.0 atm, the sterilization in an autoclave of 5 to 300 minutes. 2. The method according to p. 1, characterized in that the packages can be packaged with vegetables or assorted two or more types of vegetables. 3. The method according to p. 1, characterized in that during the packaging of vegetables in the package spices can be added. 4. The method according to p. 1, characterized in that in the process of packaging vegetables in packages can be added flavoring. 5. The method according to p. 1, characterized in that in the process of packaging vegetables in packages can be added food additives. 6. The method according to p. 1, characterized in that in the process of packaging vegetables in packages can be added flavor enhancers.