Fundamentals of food technology study manual

Figure 11 
Canned vegetables are divided into the following types: 
- natural vegetable preserves are preserves that can be used in cooking and as 
a side dish, keeping the natural properties of the raw materials almost unchanged. 
Examples of these are common "green peas", corn, beans and others. In the 
preparation of these preserves, they are first blanched (keeping in 90 0 С water for 
2-5 minutes), then poured with rassol (2% salt, 2-3% sugar solution) and sterilized 
under pressure in a steam bath for 45 minutes. 
-canned vegetable snacks are those that have been fried in oil or otherwise 
processed and are consumed only as ready-to-eat food. These preserves come in 
three forms: filled with stuffed tomato sauce; sliced tomato sauce and canned 
vegetable caviar. Common examples of these are eggplant and other vegetable 
caviar and lechos. Lake power is used a lot in the preparation of these preserves. 
Bell peppers are peeled, blanched, and quickly cooled to prevent overcooking 
before stuffing. It is one of the most complicated processes to bring the oiliness 
and taste of the fried mass made from vegetables for stuffing. 
- concentrated semi-products are tomato pastes and purees used in cooking, 
from which juice, ketchup and other tomato products are made. Tomato paste is 
prepared by washing, peeling, cutting, heating, removing skin and seeds from 
tomatoes, dehydrating them by cooking, and condensing them until the amount of 
dry matter reaches 30%. 

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In addition to these groups, vegetable juices, marinated and salted vegetable 
preserves are prepared. 
Canned meat. Barra meat is a very perishable raw material. Canning them is 
to reduce the effect of microorganisms. 
Canned meat is divided into the following groups: 
- natural (tushenkos), blanched, fried and salted types of canned meat are 
produced; 
- canned goods made from by-products (tongue, liver, kidney, etc.), patties, 
fried, types in tomato sauce and jelly; 
- types of meat products in the form of canned sausages, sausages, hams, 
minced meat; 
- types of canned poultry, natural, in various sauces and jellies; 
- types of meat-vegetable pea, bean, vegetable and other preserves; 
- canned foods in the form of dark foods; 
- canned baby food 
Below we will get acquainted with the basics of some common canning 
technology. 
For the production of tushanka, onion, pepper, bay leaf, salt, and animal fat-
refined meat are placed in an iron can. The packaged jar is deaerated and closed 
and sterilized at a temperature of 115-120 0 С. 
Meat first for the production of canned blanched meat 
Boil for 30-40 minutes adding salt and pepper. In this case, the meat mass is 
reduced by 40%. Prepared meat is packed in iron cans, closed and sterilized by 
adding oil, boiling broth and spices. Blanched cans contain more meat. 
Salt, black and red pepper, sugar and sodium nitrite are added to the pieces 
of meat to prepare canned meat and kept at a temperature of 3-6 0 С for four days. 
The jelly-making parts are finely ground, mixed with meat and packed in jars. Jars 
are closed and sterilized at a temperature of 115-120 0 С. The purpose of adding 
sodium nitrite to cured meats is to restore a nice red color to the meat. 
Cleaned liver and brain are boiled for 10-20 minutes to prepare common 
patties from sub products. Boiled sub products are crushed and fried onions, salt, 
pepper, spices and broth are added and boiled several times for a total duration of 
30 minutes. The pate mass that reaches the tube is packed and sterilized. 
Canned fish. Fish is a very valuable food raw material. Its meat contains 
valuable protein, easily digestible fat, and trace elements necessary for humans, 
such as iodine, phosphorus, iron, and manganese. 
Industrially important fish are divided into bony, bony and bony species. 
Depending on the habitat, there are sea, sea-river and river fish. In addition, fish 
are divided into lean (up to 4%), moderately fatty (from 4-8%) and fatty (more 
than 8%) fish. The meat of various fishes consists of 13-20% protein, 0.2-30% fat, 
1-2% mineral substances and 48-85% water. 
Fish is stored in two different conditions - cooling to 0 0 С (up to 15 days) 
and freezing (up to several months). In addition to natural fish preserves, frozen 
fish can be used for other preserves. The faster the fish is defrosted, the better its 
quality will be. For this, frozen fish is defrosted in running water with a 

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temperature of 10-14 0 С. 4-5% salt water with a temperature of 36-38 0 С is 
circulated to ensure rapid de-icing of large fish. 
Canned fish is prepared from natural, blanched, breaded, fried and smoked 
fish. They are produced natural, similar to canned meat, in tomato sauce, in oil, 
with vegetables, in the form of cutlets or patties, and others. 
The shelf life of canned fish depends on their type and storage conditions. 
Because canned fish has a ripening period, natural preserves are made in 1-2 
months, canned in fried tomato sauce in 2-3 months, canned in smoked oil in 3-4 
months, and canned in blanched oil in 5-6 months. During this period, complete 
absorption of salt, oil and spices takes place, and the quality of canning improves. 
The subsequent storage of canned goods, even at a storage temperature of 200 С, 
causes a gradual deterioration of the quality.