Preparation of raw materials for canning
Preparation of raw materials for canning is a very important process. Greek, Gribovsky, Odessa and Sote varieties of zucchini are sorted, washed in a brush-washer and in an A9-KMB machine, inspected, cutting off the stem of no more than 10 mm and placed in a container. Squashes up to 10 mm long and with a diameter up to 45 mm are marinated as a whole, and with a diameter of more than 45 mm, but not more than 60 mm, cut into circles 15-20 mm thick.
Squashes of the White Early and Yellow Early varieties are sorted, washed, inspected, fruits with a diameter of up to 70 mm are placed in a container or cut into equal parts of 50-60 mm.
Eggplants of the recommended varieties Almaz, Krymsky, Delicacy, etc. are sorted by size, washed, inspected, and remove the stalks and sepals on the RZ-KCHA machine. Fruits up to 140 mm long and with a diameter up to 60 mm are preserved as a whole, and larger ones are cut into circles 12-15 mm thick. Then they are blanched in boiling water for 7–10 minutes or in a 1.5% 2% solution to remove bitterness. After blanching immediately cool with running water to avoid digestion.
Pepper sweet varieties Ratunda, Bulgarian, Crimean white, Victoria, Golden Jubilee, etc. after sorting, washing, inspection, cleaned from the stem and seeds on the machine for cleaning pepper RZ-KCHB, washed in a drum machine and rinsed under the shower. Peppers with a length of no more than 70 mm, and for round varieties with a diameter of no more than 40 mm, they are pickled as a whole or cut into two parts or on plates 30 mm wide. They blanch in BC continuous blanchers with steam for 15-30 seconds or in boiling water for 0.5-1 minutes to make the raw materials elastic, and then quickly cooled with cold water.
White cabbage and red cabbage are cleaned from cover leaves, drill stumps, rinse under a shower, and chop. White cabbage is blanched in boiling water for one minute, and its easy-to-boil varieties and red cabbage (for better color retention) are recommended to be salted (2% salt by weight of cabbage) and kept for 1-2 hours.
Carrots are washed in paddle and drum washers, calibrated and cut off the ends. Peeling carrots from the skin is carried out in carborundum washers or in a steam-thermal apparatus, washed in a drum washer, inspected, blanched for 2–4 minutes in boiling water or steam and cut into circles 3-4 mm thick, in the form of asterisks or corrugated plates (for assorted ).
The beetroot varieties Incomparable, Erfurt, Gribovskaya sorted by size, washed in paddle washers with pre-soaking in baths with running water, cut off a thin part of the Koya and the remains of the tops. Scrub in autoclaves, steam-steam or steam-thermal apparatus until the temperature reaches 70 ° C in the center of the root crop in order to destroy the tyrosinase enzyme and prevent darkening. Peel the beets in carborundum machines. Marinate beets with a diameter of up to 5 cm in general, and larger specimens are cut into cubes of 10 x 10 mm, pieces of 10 x x 30 mm, noodles with dimensions of 5 × 10 mm or plates 5 - 10 mm thick.
Onion varieties Arzamas, Rostovsky, Samarkand, Spassky, Strigunovsky and Odessa with a diameter of not more than 40 mm are cleaned on a pneumatic grinding installation or Feschenko system, washed, blanched in boiling water for 2-3 minutes and cooled. They are packed in the whole form, and for canned food, the assortment is cut on a slicer machine in 2-3 mm thick circles.
Garlic is soaked in water at 85-90 ° C for 20-30 minutes and cleaned in a potato peeler. Splits garlic into slices and cleans the scales with compressed air A9-CCP machine. Peeled garlic is washed and inspected.
Fresh cucumbers are sorted by size, large cucumbers longer than 140 mm are cut into mugs of 20-30 mm. Wash in brush-washing machines, blanch for 3-5 minutes at 50-60 ° C or soaked in clean running water for 1-2 hours to ensure a dense consistency.
Salted cucumbers soak 36-48 hours in running water to a salt content of cucumber 3.0-3.5%. The remaining amount of salt is taken into account when cooking marinade pouring.
Green parsley, dill and celery are inspected, it is recommended to wash them in washing machines. Then cut the greens with a length of 40-60 mm in a machine for cutting the greenery of the Odessa plant "Prodmash".
Cooking marinade pouring. The filling for vegetable marinades is prepared as follows. Sifted sugar and salt are dissolved according to the formulation in water with heating, boiled in a two-walled boiler for 5-10 minutes, filtered through a linen filter. Then add the extract of spices, acetic acid and water.
The extract from the spices is prepared by insisting on water or on a 20% solution of acetic acid.
When insisting on water mixture. Parts (cinnamon, cloves, allspice, bitter pepper, bay leaf) are loaded into the boiler, water is added in a ratio of 1:10, brought to a boil and incubated for 12-24 hours. Then heated again, cooled and filtered.Insist the spices on acetic acid for 10 days in glass bottles, followed by filtration. If the spices are set directly into the jar, then acetic acid is added to the aqueous solution of sugar and salt.
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