SU1287820A1 - Method of preserving fruit and vegetables - Google Patents

Abstract

The invention relates to the canning industry, and can also be used in catering and household conditions. The aim of the invention is to improve the taste and enhance the physiological value of the product by improving the conditions of the milk-fermentation process. The method consists in the fact that when preserving fruits and vegetables, a preservative is added, ground to a particle size of 200-300 µm, represented by a mixture of leaves of vegetables, fruit and direct food plant varieties with phytoncidic properties 3, 30-40% of the total weight of the product . The use of a preservative allows the unit to maximize the action of biologically active substances, accelerate enzymatic processes, enhance the bactericidal and fungicidal effect. The method makes it possible to obtain a high quality preserved product (elastic consistency, with taste and smell), and also to significantly increase the duration of its storage. Ф С to 00 4j 00 to

Description

The invention relates to canning industry, and can be used in public catering and household conditions.

 The purpose of the invention is to improve the taste and enhance the physiological value of the product by improving the conditions of lactic acid fermentation.

The preservative effect of fruits and vegetables is achieved by adding the above puree mixture of leaves, vegetables, fruit and spicy plants, ground to a particle size of 200-300 microns.

Leaves of vegetables (swede, beet, carrot, turnip, turnip, cauliflower, radish), fruit (grapes, currants, raspberries, etc.) and spicy plants (bay leaf, garlic, bitter red pepper, dill, celery, horseradish, parsnips, etc.) contain phytoncides in a significant amount.

When chopping the leaves of vegetables, fruit and sprout plants to a particle size of 200-300 µm, phytoncidal substances exhibit pronounced bactericidal, fungicidal and protocytosid properties.

Such a degree of comminution makes it possible to maximize the effect of the biologically active substances of the raw material, speed up the enzymatic processes, enhance the bactericidal and fungicidal effect. The introduction of preservatives made of puree, mixture of leaves of vegetables, fruit and sprout plants into the fruit and vegetable assortment allows not only to slow down the development of putrefactive microflora, but also to suppress its action in the initial stage of preservation, which is an important point for the development of milk plants. lactic acid producing bacteria. The use of the proposed preservative in the preservation of fruit and vegetable assortments allows directional lactic fermentation to be carried out.

Leaves of vegetables and fruit plants contain a significant amount of water-soluble tannin-like substances, which, in a free state, at. grinding the raw material to a particle size of 200-300 µm, reacts with protein substances, thus forming insoluble compounds. In this connection, the activity of microorganisms, the nutrient medium for the development of which are proteins, is inhibited. In the process of viability, such microorganisms break down proteins to the final degradation products: indole, catol, cresol, hydrogen sulfide, ammonia, which give an unpleasant putrefactive smell to the product.

In addition, in a free state, tannins bind cellulose and pectic substances, protecting them from the effects of enzymes that have a destructive effect on the latter, as a result of which the consistency of the finished products turns out to be elastic regardless of the duration of storage.

Tannins inhibit the growth of many fungi and pathogens, thus contributing to the development of bacteria that cause lactic fermentation. In the living cells of the plant tissue of the leaves of vegetables, fruit and prince plants, the listed properties do not manifest, since tannins are in the org anelles separated from the cytoplasm, their action is important when the leaves are crushed to a particle size of 200-300 microns. This degree of grinding allows the plant cell to be destroyed as much as possible, which contributes to the free contact of biologically active substances with the preserved mass of fruits and vegetables.

The content of organic acids in preserved products leads to good preservation of vitamin C.

The use of prune plants creates an additional bactericidal effect. The skin of vegetables and fruits contains fat-like substances, which, when salted, absorb the essential oils of prune plants, acquiring a pleasant taste and aroma.

When canning a fruit and vegetable platter, the top and bottom layers of the cured product make up a preservative. Such a method of placing a preservative allows to maximize the contact of the preservative with the products being preserved, prevent the latter from coming into contact with the environment, and intensify the fermentation process.

The introduction of a preservative in an amount of 30-40% to the total mass of the finished product provides normal conditions for the development of lactic acid microorganisms. Adding salt while canning provides plasmolysis of ovo plant cells and fruits, which facilitates penetration and the effect of preservative on the latter,

Example 1. Canned vegetables and fruits,% of the total mass of fruits and vegetables:

Carrot

Beet

Kohlrabi cabbage

Pumpkin

Zucchini

Apples

Cranberry

For preservative, preservative:

Radish leaf

Carrot leaf

Leaf beets

Raspberry leaf

Currant leaves

Leaf Hyssop

Red chilli pepper Salt

20 30

10 15 10 10 5 to the total mass

20 10 30 15 15 6

For preserving fruits and vegetables,% of the total weight of the finished product:

Canned fruits and vegetables45

Preservative35

WaterEverything

Vegetables and fruits are thoroughly washed to remove rotted areas, cut into cubes weighing 50 grams, blanch and put on racks so that the water is glass. Leaves of fruits and vegetables, spicy plants are soaked in baths and thoroughly washed, blanched and crushed in a colloid mill to a particle size of 250 µm. The prunes are thoroughly washed, blanched, the pepper is removed from the pepper, the garlic is removed from the bottom, and passed through a mill. Salt is added to the missing mass and the whole mass is thoroughly mixed. A preservative is placed on the bottom of the tank, fruits and vegetables are placed on it, then again a preservative. The total amount of preservative is 35% of the total weight of the product. Fill with hot water with a temperature so that the water covers the contents of the tank, and incubated for 24 hours at and then at 2 ° C and stored at this temperature.

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Prepared fruits and vegetables have high taste and nutritional properties and qualities. The shelf life of the finished product is 5 months, without any change in commercial quality and taste.

PRI mme R 2. Canned vegetables and fruits,% of the total mass of fruits and vegetables:

 About Carrots10

Beet20

White cabbage 10 Eggplants5

Radish5

Paa; Issons5

Rutabaga20

Plums15

Pears10

15

0

five

0

five

0

five

0

five

For preservative,% to total weight of preservative:

Radish leaves 10

Leaf beets20

Rutabaga leaf10

Cherry leaves 10

Leaf Parsnip 20 Leaf Melissa5

Bird cherry 5

Bay leaf1

Tangerine tree leaf4

Garlic. ten

Salt 5

For preserving fruits and vegetables:% by weight of the finished product: Canned vegetables and fruits-55

Preservative30

WaterEverything

The technology of canning fruits and vegetables is similar to Example 1 ,. the exception is that the preservative is used in an amount of 30% of the total mass of the finished product, and the particle size of the crushed mass of the preservative is 200 µm. The finished product has high nutritional and taste qualities. The duration of storage of fruits and vegetables is 9 months without changing the commercial quality and taste.

PRI me R 3. Canned vegetables and fruits,% by total weight of fruits and vegetables:

Carrot5

Beet10

Cauliflower 5

Red cabbage 10 Kabachki10

Pumpkin20

Turnip15

Bulb onion2

R Bina Aronia 15 Grapes 5

For preservative,% by weight of preservative:

Turnip Leaf10

Leaf beets20

Carrot Leaf10

Cauliflower leaf 10 Leaf extragonone 10 Grape leaf 20 Currant leaf 15 Salt5

To preserve fruits and vegetables,% by weight of the total finished product:

Preservative45

Water40

The technology of preserving fruit and vegetables is similar to Example 1, with the exception that the preservative is used in an amount of 40% of the total weight of the finished product, and the particle size of the crushed mass of the preservative is 300 µm. The finished product has a high coniferous and taste qualities. The duration of storage of fruits and vegetables is 9 months without changing the commercial quality and taste.

PRI me R 4. For preserving fruits and vegetables,% by total weight of the finished product:

Canned fruits and vegetables57

Preservative28

Water, Rest

The set of raw materials for the preservative, as well as the fruits and vegetables used are the same as in example 1. The preparation technologies are the same as in example 1, except that the preservative is used in the amount of 28% of the total weight of the finished product, and the particle size of the crushed mass preservative is 197 microns.

The use of such a quantity of preservative is not sufficient to preserve fruits and vegetables, as the quality of the finished product is deteriorating. Grinding preservative to a particle size of 197 microns leads to.

five

0

five

0

five

0

five

0

to the destruction of biologically active substances and a decrease in their activity. The finished product acquires an unpleasant taste and smell, the consistency of fruits and vegetables loses its elasticity, becomes soft. The shelf life of the finished product is 7 months. In this regard, the minimum allowable amount of preservative is 30% with a particle size of 200 µm.

PRI me R 5. For preserving fruits and vegetables,% by weight of the total finished product:

Canned fruits

and vegetables 43

Preservative42

Water

some

The set of raw materials for the preservative, as well as the vegetables and vegetables used are the same as in Example 2, the preparation technologies are similar to Example 1, except that the preservative is used in the amount of 42% of the total weight of the finished product, and the particle size of the crushed mass of preservative is is 303 microns.

Using such a quantity of preservative is unnecessary for preserving fruits and vegetables. The taste qualities of the finished product are deteriorating. The particle size of the crushed preservative mass is also negatively reflected in the quality of the finished product. The plant cell of the leaves of vegetable and fruit crops and prince plants constituting the preservative is not sufficiently destroyed, which is reflected in the processes that take place between the preservative and the preserved fruits and vegetables. The quality of the finished product is deteriorating, vegetables and fruits acquire an unpleasant taste and smell. Storage time is 6-7 months. In this regard, the maximum amount of preservative is 40% with a particle size of not more than 300 microns.

Formula 3 and o

A method of preserving fruits and vegetables, including the preparation of raw materials and seeds, placing them in a container; the introduction of a preservative, pouring molten matter, lactic acid, and aging for the implementation of lactic fermentation, t 7 12878208

characterized in that, in order to grind up to the particle size 20 particles (7 improved taste and higher-300 µm mixture of leaves of vegetables, the physiological value of food and direct and food plants,

that by improving the conditions of milky-phytoncidal properties

acid fermentation, as a can-in the amount of 30-40% to the total mass

The guy use is pre-out of the product.

Claims (1)

Claim A method of preserving fruits and vegetables, including preparing raw materials and spices, placing them in a container; the introduction of a preservative, liquid filling and aging for the implementation of lactic acid fermentation, about t - 7 1287820 8 characterized in that, in order to improve the palatability and physiological value of the product by improving the conditions of lactic acid fermentation, as a preservative, a previously mixed mixture of vegetable leaves, fruit and spicy plants of food varieties with phytoncide properties, finely ground to particle size 20000 microns, is used in an amount of 30-40% to the total weight of the product.