Natural canned vegetables. Production technology of canned fruits and vegetables

Many people are interested in the issue of canned food production as a business. What technologies and equipment are used, reviews of those who have tried themselves in this business.

Peculiarities

Business features are such that a mini-factory will not allow to achieve high performance, so at the start you will have to focus on the needs of buyers, taking into account the characteristics of the area. It is also important to pay attention to the availability of raw materials in advance in order to minimize transport costs. This approach will allow to produce a competitive product.

The production line will allow to produce several types at once canned food, including vegetables, mushrooms, canned fish, meat, beans, fruit juices and vegetable caviar, as well as salads.

The key point is the quality of the product, as it will have to compete with home-made products. It is worth remembering that the canned food business is seasonal and it makes sense to work with vegetables in the summer, and in winter period convert to other products.

Profitability directly depends on the purchasing power of the inhabitants of the region.

Advantages

There are two main advantages. First, the majority farms is experiencing an acute shortage in terms of marketing its own products. At the same time, many cultures can be realized only in a short time.

If, however, an agreement is concluded with one of these farms, then the business owner will have access to an almost unlimited amount of raw materials and feed, which will make it possible to fully load industrial capacities of any scale. At the peak of the harvest, the purchase of vegetables and fruits will be quite cheap.

The second advantage will be competition in an area that is actually not so high. It will not be possible to compete with large manufacturers, but it makes sense to take advantage of the seasonal nature of their activities. For example, it would be reasonable to organize the production of canned fish and mushrooms and similar dishes for the winter period. A wide range will allow you to get the inclusion in the technological process of dishes from the cuisines of the peoples of the world.

You can also retrain for the winter. Many open lines for making salads, preparing dinners and other similar areas of activity. The purchased equipment will easily allow you to do this, requiring only minimal modification. Given the high shelf life of finished goods, which can reach up to six months, this in itself can become good business.

Varieties

Long term storage canned food provide special means of plant or chemical origin. In addition, the raw materials are affected by temperature, that is, pasteurization and sterilization are carried out. Important: if a vacuum canning technique is used at home, then it is not applicable in industrial ones.

In general, canned goods can be divided into the following types:

Natural - whole or chopped vegetables, which are covered with salt and sugar, and then poured with marinade (for example, canned poultry or beef and other types of stew).
Pickled - the main difference is the use of acetic acid in the marinade. They differ in the degree of its concentration.
Eateries - Stuffed or fried vegetables made into a ready-to-eat product. Often stewed in sauce during cooking (for example, beans).
Dining - full meals that also use meat.
Concentrated tomato - heavily boiled tomato paste. Possible admixture of other substances.

Working with canned fish

Separately, it is worth noting the issue of the fish cannery. To develop a recipe for manufactured canned food, it is recommended to invite a specialist who will work through the entire composition and prepare the recipe and specifications. After that, it will be necessary to submit the received documents for approval with the sanitary services, since, otherwise, the production will be illegal.

Important: you can release not only classic canned food in the marinade, but also small meatballs, which are complemented by vegetables. Packing is carried out in metal or glass jars, and the first option is less expensive.

The fish processing plant can handle both fresh and frozen fish. It should be remembered that the fish itself is a very perishable product and the slightest drop in the quality of raw materials will result in a serious drop in the quality of the finished product. That is why it is important to hire a technologist who will control the raw materials. It must also be accompanied by appropriate certificates from the veterinary service.

Room selection

Opening your own canning factory will require a considerable amount of space, its area should be at least 300 square meters. This will be enough for them to be able to install equipment for the production of their own canned food, coping with the production volume of up to half a ton of vegetables or other raw materials for canning per shift.

It is important to plan the arrangement of equipment in advance and divide the total area into several zones. Among them should be warehouses, an administration office, change houses, the production workshop itself, as well as a number of auxiliary rooms. Each of the premises is necessarily equipped with an alarm system, security and fire, and a video surveillance system for production control.

Sanitary regulations will require regular and thorough cleaning of all areas. More complete requirements can be found in the relevant documents of Rospotrebnadzor.

The cannery will need additional zoning.

Department primary processing raw materials (washing of raw materials, finished product or carried to the next stage or packaged for later sale).
Secondary processing department (in this zone, raw materials are cut and distributed into containers, in the case of the production of salads or mixtures, they are laid out in jars at this stage).
Department of deep processing (department of cooking and preservation of raw materials).

The production of canned vegetables on a small scale involves working with volumes up to 500 kg of products per hour - in this case, most of the processes are carried out manually. With large volumes, production has to be automated as much as possible.

The average production of the product is about 100 kg per hour. If it is planned to work with even larger volumes, it will not be possible to do without an automatic line for the production of canned food, which will require corresponding and considerable costs.

Equipment

Specific equipment for the workshop is selected taking into account the planned production volumes, as well as the type of raw material that will be preserved (for example, pork). A common option is to use saline solution with an antiseptic or canning at high temperatures.

The last option involves packaging in sealed containers. Among necessary components The lines can be called washing machine, cutters, autoclaves, finished product coders, autoclaves and blanchers.

Today, there is a wide range of such equipment on the market, which varies greatly in quality, performance and price. There are two main options: purchasing each item individually or buying the entire line at once.

As an example, the price of a line that can process 1,000 cans of vegetable salads per shift will cost approximately 1.5 million rubles. In this case, you will need to pay separately for shipping, as well as the services of debuggers. Funds will also be spent on staff training.

Another option would be to buy a universal line that allows you to work with different type raw materials. Such installations produce about 500 kg per hour, the cost of the line is 3 million rubles, and its installation will require 150 square meters of area. At least 8 staff members will be required for maintenance.

Sale of goods

Best selling option finished products- this is cooperation with large retail chains of a regional or federal scale. However, it will not be possible to achieve cooperation with them at the initial stages of work, since in this case it will be necessary to compete with larger manufacturers and already promoted brands. As an option, you can consider a noticeable, up to 30%, price reduction relative to competitors' goods.

At the initial stage, sales can be made through acquaintances, in the markets, and also try to conclude agreements with small retail stores.

Business plan

It is difficult to name specific payback periods for the project - they depend on the type of raw materials, production volumes, etc. On average, it is possible to recover all invested funds within six months to two years. Let's give an example of calculating the costs and payback of a production project canned vegetables. The plant will operate only 4 months a year during the harvest season.

A small enterprise can process no more than a ton of vegetables per day, so for the entire period of work it will take 120 tons, which will cost about 2.4 million rubles. Payment for electricity will cost about 100 thousand rubles.

Up to 15 employees are required for efficient operation. The salary fund in this case will be about a million rubles. To accommodate production line you need to rent a room, and for the whole year, since constant installation and dismantling will take much more money. The average rental cost is about a million rubles.

As you can see, the total amount of expenses is almost 5 million rubles. At the same time, the implementation of the entire batch will bring at least 10 million. Thus, the profitability of the operating business fluctuates within 50%, and all costs will be recouped in a season.

For a more visual display, all costs can be summarized in a table:

Possible risks

All entrepreneurial activities, one way or another, are associated with certain risks. In this area, the following points should be especially responsibly approached:

Failure to meet deadlines due to incorrectly calculated initial data. Experts recommend responding to this with minimal production volumes at the initial stage, until work experience should appear.
Increasing competitive pressure. Most often it occurs due to the emergence of new players on the market. In addition, there may be a drop in interest in the product or the purchasing power of the population. You can fight this by increasing the quality of the product, as well as increasing the range.
Rising purchase prices. This problem is solved with the help of futures.

Video: equipment for the production of stew.

This business idea for the manufacture of canned vegetables may seem unpromising and banal. But upon closer examination, you will be able to understand that this is not at all the case, and the production of canned vegetables can become a highly profitable business.

The very first advantage of this business is that all farms that specialize in growing vegetables experience a great lack of a market for all their products. If potatoes, beets, carrots and cabbage can be sold for enough long term, then sweet corn, green peas, tomatoes, cucumbers, sweet and hot peppers are either grown in limited quantities or not grown at all.

The second benefit of this idea relates to competition. It seems almost impossible to get around big companies like Bonduelle and Baltimore. But this is not necessary. In fact, these representatives of well-known companies in Russia produce their products only four months a year, the rest of the time they become importers with a limited assortment of all goods. It is this circumstance that can be used by farming:

Before you start buying everything necessary equipment for your mini-factory, you need to create a database of suppliers of the necessary raw materials in advance. The main problem in this case lies in the quality of vegetables. If carrots, potatoes, beets, Bell pepper and cabbage do not require preservation of integrity in canned because they are cut, ground and boiled. That sweet corn, green peas and beans should be of good quality.

In this case, you have only one way out - this is to conclude contracts with large farms for the supply of only the highest quality products. Another problem that is directly related to raw materials is seasonality. As you know, green peas and sweet corn do not grow in winter, but they can be stored frozen. Some believe that the cost of special refrigeration units and the cost of electricity used negate all possible profits from storing frozen vegetables. But that's not the case at all.

Frozen corn is a very valuable commodity that can not only be canned in jars. One kilogram of fresh corn kernels will cost about 20 rubles, and the same amount, but for frozen corn in winter, you can sell 100 rubles per kilogram.
As for potatoes, cabbage, carrots and other long-term vegetables, in this case there is nothing complicated. You can rent vegetable stores and stock up on these raw materials for the season in accordance with the entire production plan, or you can simply purchase all the necessary raw materials. Building your own vaults is not an option, since such an undertaking requires a large financial investment.

Competitiveness and implementation

Another equally important prerequisite for success in the production of canned vegetables is the search for stable distribution channels. In this case, there are two ways at once: using the network of large trading companies and creating your own network. With the second option, everything should be clear to you - this is the nearest market, represented by supermarkets and small grocery stores, in which you must offer all your products using various marketing tricks. As for large trading companies, in this case the situation is quite different.

It is almost impossible to break into such companies with your product, since for such companies you are a direct competitor. After all, most of them are also importers of various canned vegetables; they stick labels with their trademarks on cans of vegetables. Moreover, all their products have a low cost. If desired, these circumstances can turn for you from a minus to a big plus.

In order not to compete with the company's products, introduce products that are unusual for the consumer on the market, but at the same time you should be based on traditional Slavic cuisine. It is better to hire a professional technologist who will help you develop the formulation of the product itself, as well as specifications.
You can offer a large company to use your products, but already under their trademark. Since, according to recent studies, in the modern market, the wholesale purchase of canned food from domestically produced vegetables will cost 20% less than imported ones.

Now it's time to move on to the equipment, your initial investment and profits.

Equipment

Packing line:
Glass bottles - PET and CPP;
Glass jars with a cork lid - Twist-Off;
vertical packages;
Packing volume from 0.06 to 10 kg / liter;
Plastic trays and cups;

Product range

heated semi-finished products;
Canned vegetables natural: vinaigrettes, salads, vegetables stuffed and cut into tomato sauce, different types vegetable caviar and stew;
Lunch dishes from vegetables and with the addition of meat;
tomato paste;
Mustard, sauces, ketchups;
Various types of fruit and vegetable purees;
candied fruits, dried tomatoes;
Dried vegetables: chopped, whole, powdered;
Smoothies - vegetable and fruit, with the addition of juice, admixtures of dried fruits, grated cereals or chopped nuts;
The cost of a whole line of manufactured products without installation and delivery of equipment is approximately 3,225 million rubles.

Costs and profits

The cost-income model is based on a four-month production cycle in the warm season, since it is precisely to calculate all income from alternative types of income (manufacturing ready meals and salads) is impossible. For example, let's take a kilogram of frozen corn for a unit of profit, since similar types of canned vegetables in the same weight equivalent are much more expensive.

Basic expenses:

Electricity consumption for freezing corn is 29 thousand kilowatts. Based on 250 kilowatts per shift (about 9 hours), 7.3 kilowatts per month and 29 kilowatts per four months. The cost of electricity used is 100 thousand rubles.
Raw materials: any kind of vegetables - 125 tons. Production for one shift - 1 ton of finished products, for one month - 35 tons, for four months - 130 tons. The total cost of production is 2.5 million rubles.
Rent of premises (warehouse premises and production workshop) - 1000 rubles for one month, for one year - 1 million rubles. While the period of sale of certain products varies within one year.
Wages to employees - 1.2 million rubles. One handyman accounts for 15 thousand rubles. The total number of employees is 16 people plus one marketer and technologist - 30 thousand rubles for each employee.
The result is 4.8 million rubles.

All the above calculations and figures have been reduced to an average and depend on the specific situation and tasks.

Total profit

The main unit of income in our case is 1 kilogram of frozen corn (or other canned or frozen vegetables). According to the production plan, in just one cycle, 120 tons of frozen corn are obtained, which means that 1 ton of corn will cost 100 rubles, respectively, for 1 kilogram of corn - 100 rubles, 120 tons of corn will cost 12 million rubles.

Total net income - 7.3 million rubles;
Profitability of the entire production - 50%;
Payback of the entire production - up to 4 months;

As you may have noticed, the total income is 7 million rubles in just 4 months - this is quite an impressive figure, even if you set aside several million rubles from this amount for various penalties and force majeure, you will still have an impressive profit. In addition, you can apply alternative ways production and make good money on it.

Today, the canned food market is gradually shrinking. This is due to several factors. First, sales volumes strongly depend on the well-being of the population. Due to the unstable economic situation and the decline in purchasing power, they began to buy canned food noticeably less. Secondly, the desire of the population for a healthy lifestyle makes them refuse such products. However, the industry is undergoing a certain transformation and is not going to give up its part of the market.

natural;
marinades;
dining;
natural juices;
filling stations;
concentrated tomato;
eateries.

The types of canned vegetables produced affect how raw materials are prepared for seaming: they are cut, closed whole, one or more types of vegetables are used, spices and seasonings are used or not, and so on. For the preparation of canned snacks, the raw materials are pre-fried in oil, for the manufacture of mashed potatoes they are crushed.

Tomato puree and paste is prepared by evaporating the moisture from tomatoes that have been separated from the skin and seeds. In this case, vacuum devices are used for manufacturing. For pickled products, fresh vegetables are used, which are poured with solutions of sugar, acetic acid with the addition of spices.

Different types of canned vegetables provide for a different technology for their preparation. Accordingly, in each case, you need your own specific equipment. It depends on the amount of investment in the business.

Demand for canned goods

The question logically arises, for which canned vegetables there is the maximum demand today. We must understand that so far industrial production experiencing high competitive pressure from home-made products. This should be taken into account in the quality standards of their products and when choosing the type of canned food. Accordingly, the most popular purchased canned vegetables are:

caviar from zucchini and eggplant;
vegetable salads;
bell pepper;
pickled tomatoes;
green pea;
pickles;
corn;
beans;

At the same time, the greatest demand for this product observed in large cities, where people mainly lead an active business lifestyle that does not allow them to spend time harvesting vegetables on their own. At the same time, high incomes allow them to allocate funds for the purchase of canned food.

Raw materials for production

The main advantage of the business is that for your plant for the production of canned vegetables, there will be no problem with raw materials. Today, in the suburbs, you can find many farms that specialize in growing various crops. In addition, perishable fruits are usually sold at the maximum low prices, which significantly reduces the cost of your production.

You can optimize the process of purchasing raw materials and ensure the production of consumables if you conclude futures contracts with farmers. Confident that their harvest will be redeemed, they will readily work on its quality.

If you find conscientious farmers in the area where your production is installed, you can save on logistics.

Features of processing raw materials

Before choosing equipment and premises for the plant, the business plan should determine what type of canned food your production will focus on, and how raw materials will be processed. As already mentioned, the type of equipment depends on the production technology.

The production of canned food most often occurs using the following processing methods:

with added sugar or table salt;
with the addition of vinegar;
by drying.

Drying can be carried out natural way or in special devices. These devices are different way actions: vacuum, roller, convective, spray and others.

The use of vinegar refers to chemical method canning. It allows you to preserve the product for a long time, but at the same time it greatly affects its initial taste qualities. Too much vinegar in the product can be hazardous to human health. All these nuances must be taken into account when deciding on what to build the production of canned food at your plant.

Factory room

To open a canning factory, you will need an area of at least 300 sq. m. On such an area it is possible to place equipment with a capacity of approximately 500 kg of vegetables per shift. The area must be divided into the following zones:

manufacturing facility;
household premises;
administrative;
warehouse;
refrigerating chambers;
auxiliary premises.

All of them must be equipped with a fire alarm, security, and a video surveillance system. Sanitization of all premises should be carried out regularly, taking into account the norms of Rospotrebnadzor.

Raw material processing workshop

The production of canned food takes place in several stages. In accordance with them, it is necessary to zone the premises of the production workshop of the plant. The plan-scheme of such a workshop should provide for the following zones:

Place of primary processing of raw materials. Here it turns out washed product, which is either packaged for sale in its raw form, or enters the next stage of processing.
Place of secondary processing. In this zone, vegetables are cleaned, cut and distributed in containers. If the production of salads is envisaged, they are mixed and laid out in jars also at this stage.
Place of deep processing. At this stage, the raw material is cooked and preserved.

It is believed that the production of vegetables up to 500 kg / hour is a small business that actively uses manual labor. The average capacity of the workshop is 500-1000 kg/h, at which most of the processes are automated. With a capacity of more than 1000 kg / h, automatic or semi-automatic lines for the production of canned food are installed.

Equipment in the workshop

In accordance with the chosen method and raw materials, equipment for the plant is selected. As a rule, entrepreneurs stop at using a saline solution with the addition of an antiseptic or processing raw materials. high temperatures followed by sealed packaging. To do this, the business plan must include the purchase of such equipment:

blanchers;
cutting machines;
autoclaves;
washing equipment;
jar sterilizers;
dosing and filling machines;
markers;
seaming and capping automatic machines and so on.

There is a huge offer of equipment on the market, which differs not only in performance, but also in quality, respectively, and in price. The business plan may provide for the purchase of each of the devices separately, or the purchase of a finished production line.

If you plan to purchase a line for the plant for preparation, packaging and seaming vegetable salads, then equipment for 1100 cans of 650 ml per shift will cost about 1.5 million rubles. The price does not include delivery, installation, debugging of equipment and staff training.

If your business plan is designed for large-scale production, you can buy universal equipment with a capacity of up to 500 kg / hour, which can cook several types of canned food, which will cost more than 3 million rubles. It will require an area of about 120 square meters. and 8-15 service personnel.

Staff

One shift of your plant should be serviced by approximately 12-15 people. These include:

machine operators;
Foreman;
storekeeper;
loader;
technologist;
sales manager;
director of company.

This staffing plan will ensure the production and marketing of approximately 80 tons of product per month. Please note that the personnel involved in the production must have sanitary books. If they are not, the business plan should include the costs of their execution.

Sales of products

It is most profitable to sell products through large regional and federal retail chains. But it is extremely difficult for a novice manufacturer to get into them. In addition, their shelves will have to compete with personal trademarks these chains that offer similar products 20-30% below the market average. Therefore, a novice entrepreneur who has not yet gained credibility in the market is advised to establish contacts with food markets and small retail outlets.

Possible income

When compiling a business plan, one must take into account that today the profitability of such production has fallen to 20%. The maximum volume of sales is observed from November to March. The average monthly revenue can be from 700 thousand rubles. up to 3 million rubles depending on the scale of production and season. The business plan must allocate at least 15 million rubles for investments to open production. Based on these indicators, the payback period of the enterprise is 2-3 years.

Risks

Like any other business activity, the production of canned vegetables has its own risks that must be taken into account when forming a business plan. The main risks of this project include the following:

Non-fulfillment of the set production plans. This situation arises, as a rule, due to incorrect initial calculations. Therefore, it is important at the very beginning to lay down the minimum dimensions of performance.
Sharpening competition. It may be due to the emergence of new operators in the market, as well as a decrease in purchasing power or consumer interest in the product. This risk can be mitigated by High Quality products, expanding the product range, holding events to attract customers.
Increase in purchase prices for raw materials. The economic situation is unstable and prices can rise quite quickly. The only way out is to conclude futures contracts.

Welcome to the business and finance magazine Rabota-Tam.

The production of canned food is a growing branch of the food industry. Therefore, equipment for canning production is offered on the industrial equipment market in a large assortment.

Canned food production line

Production lines are completed depending on the requirements and wishes of the client who determined the direction of the enterprise: meat, vegetable, canned fish. The price of equipment for canning production depends on the functionality of the equipment, the number of necessary devices, and the manufacturer.

The main composition of equipment for canning production:

filling and packing machines;
machines for grinding ingredients;
machines for hermetic sealing of glass and metal cans;
automated devices for rolling cans, conveyors;
automatic dispensers are used to fill jars with liquids: juice, broth;
washing devices intended for washing containers;
autoclave - sterilizer.

Autoclaves are essential equipment for the production of canned products.
To buy canning equipment you need to spend more than 3,000,000 rubles. This amount will cost the full equipment of the workshop. But, not every entrepreneur has such an amount. Therefore, you should start with the organization of a mini-workshop. For example, a production that produces only canned meat does not require equipment for processing vegetables or fish.

Equipment for the production of canned meat

The production of canned meat requires compliance with a certain technological process. Empty containers (glass or metal) are washed and scalded, fat is poured into it and spices are added to taste. After adding the meat, the jars are rolled up. Before you put the sealed jars in the autoclave, they should be rinsed. After sterilization in an autoclave, the jars should dry. When the manufacturing process is over, a label is stuck on the canned food.

Set of equipment for the production of canned meat:

devices for rinsing and steaming cans;
dosing device for filling containers;
automatic meat dispenser;
machine for rolling up metal and glassware;
autoclave sterilizer;
can washing and drying machine;
labeling machine.

The cost of the production line varies from 1.5 to 2.5 million rubles. If we add to this list the payment for the premises, the purchase of additional equipment, furniture and payment for employees, then the amount will be quite large. Not always a novice businessman has financial resources in such a volume.

Used equipment

It is possible to save on the purchase of equipment, but it is desirable that the quality of the finished product does not suffer. Purchasing used equipment for canning production is dangerous because if one of the devices breaks down, the entire manufacturing process can be harmed. Therefore, the inspection of used equipment should be very thorough, and the technical documentation carefully studied. But even these actions will not guarantee a long service life of used equipment.

Mini-shop for the production of canned food

This is a fully automated technique with the following advantages:

affordable cost of equipment;
ease of installation and operation;
placement does not require a large area;
a minimum of employees serving the apparatus;
compactness of devices;
mobility;
high profitability.

When buying equipment, you need to check the availability of certificates and compliance with the requirements of the SES.

Natural canned vegetables

PRODUCTION TECHNOLOGY OF CANNED VEGETABLES

Canned vegetables are products made from vegetables processed in accordance with established technologies and recipes, with or without natural food ingredients, packaged in hermetically sealed containers and subjected to heat sterilization. The shelf life of canned vegetables is at least 6 months.

In the assortment of canned vegetables, the following groups can be distinguished:

natural canned food;

Snack food;

Canned lunches;

vegetable juices;

Concentrated tomato products;

Vegetable marinades.

Natural canned vegetables

natural canned food- these are products made from one or more types of vegetables, filled with water (juice) with the addition of salt, sugar, food acids or without them, then sterilized.

Canning factories and low-capacity workshops produce a wide range of natural canned vegetables, such as Green Peas, Green Beans, Sugar Corn, Whole Tomatoes with Skin in Tomato Juice, Cauliflower, Sweet Peppers , "Garnished carrots", "Garnished beets", "Natural tomatoes in own juice» and other types.

Natural canned vegetables are intended as semi-finished products for the manufacture of salads, vinaigrettes, first dinner courses, as well as side dishes for second courses, or they are consumed directly with or without oil, heated or cold.

Technological process the production of natural canned vegetables includes all operations for the preparation of raw materials for processing: washing, inspection, sorting, calibrating, cleaning from inedible parts, cutting or chopping, blanching.

Consider the production of canned vegetables on the example of canned food "Garnished carrots", "Garnished beetroots" and "Natural sweet peppers".

To carry out high-quality blanching, beets are pre-calibrated for small diameter 50-70 mm, medium 70-120 and large - more than 120 mm, then steamed in autoclaves or steam-water-thermal units. The processing time depends on the size of the roots. The criterion for evaluating the completion of the beet blanching process is the temperature inside the root crop, which should be 98 ° C, which ensures the inactivation of enzymes (primarily tyrosinase) and prevents darkening when cutting root crops. During the heat treatment of beets in an autoclave, they are peeled in washing machines with a grater surface. Small beets are preserved whole, and medium and large ones are cut into cubes with a face size of 8-10 mm or circles no more than 5 mm thick. Carrots, cut into sticks with a section of 5 × 5 mm, are blanched for 1-2 minutes in boiling water or steam and quickly cooled in running water. Pepper fruits are blanched with steam or in boiling water for 1-3 minutes, then cooled quickly. cold water. Blanched peppers should be elastic.

Filling preparation. Pre-sifted salt, sugar and citric acid are loaded into the boiler, the required amount of water is added, all components are dissolved by heating, brought to a boil and boiled for 3 minutes, then filtered. Check the pH of the filling before and after sterilization. For carrots and beets, the pH is 2.6 ± 0.1 before sterilization and 4.5 ± 0.1 after sterilization. Consumption rates of salt, sugar and citric acid are shown in Table 1.

Table 1 - Mass fraction of filling components for preparation
natural canned vegetables, %

Packing, seaming and sterilization . Prepared carrots or beets are placed in jars in the following ratio: 55-60% of vegetables and
40-45% fill. Jars filled with vegetables and filling are corked and sterilized. Banks of type I-82-1000 are sterilized according to the formula for 25-30-25 minutes in an autoclave at a temperature of 120 ° C and a pressure of 235 kPa. After sterilization, canned food jars are rinsed, dried, labeled and sent to a warehouse for storage.

canned food "Sweet pepper natural" cooked whole or halves (Fig. 1). To produce pepper in halves, after removing the stalk along with the seeds and blanching, the fruits are cut lengthwise into halves. The ratio of pepper fruits and filling in tin can should be as follows: pepper - 60% net weight, pouring - 40%. Pepper halves are stacked tightly vertically with a wide part of the fruit up, laying the concave side one into the other in pre-prepared glass jars with a capacity of 0.5-3.0 dm 3. Jars filled with pepper are sent for pouring. The filled jars are filled with a solution at a temperature not lower than 90 ° C, immediately sealed with lacquered lids on a seaming machine and transferred for sterilization. Fruits of different colors are allowed in one jar. Cans I-82-1000 are sterilized at a temperature of 100 ° C according to the formula 20-10-25 and a pressure of 216 kPa.

Carrots and beets garnish Cauliflower

Green peas Sweet corn Sweet pepper

Picture 1 - Vegetable natural canned food

Cooking green peas. It is preferable to use varieties with a brain grain, and not with a smooth one. It is important to remove green peas in a timely manner when the grain is tender in texture (milky ripeness phase) and contains 5-8% sugars, and starch - no more than 3-5%.

Threshing is carried out in the field when harvesting with combines or at threshing stations with special machines, while the grain is isolated from the beans. Grain is delivered to canneries in cold water tankers. In chilled green peas, ripening processes are slowed down, so starch does not accumulate so quickly and a delicate texture lasts longer. Storage of green peas before canning should not exceed: in beans 12 hours, in grains 4 hours, in the refrigerator 5 days.

Grain of smooth-grain varieties is calibrated into 4 sizes, every millimeter from 5 to 9 mm in diameter. Larger grains are not used for canning. The grain of brain varieties is sorted by density, using solutions of table salt of a certain concentration: young light polka dots floats, mature - remains at the bottom. green pea grains premium must have a density of no more than 1.03, the first grade - no more than 1.05.

The grain is blanched in water at a temperature of 75-90 ° C for 2-5 minutes or steam (the loss of sugars and vitamin C is lower). Then cool in cold water. At the same time, the starch that has come to the surface of the grains is washed off, and subsequently there is no clouding of the filling. The grain is packed into jars using automatic fillers, which simultaneously dispense hot (80 °C) filling containing 3% salt and 3% sugar. Sometimes 0.2% monosodium glutamate is added to the filling, which enhances natural taste and the smell of peas.

Filled jars are sealed on vacuum-sealing machines, sterilized in autoclaves at 116-125 ° C and quickly cooled to 40-45 ° C, otherwise the grains may soften, the starch will gelatinize, and the filling will become cloudy. Sometimes green peas are made with carrots.

The mass fraction of peas in canned food should be at least 65%, salt
0.8-1.5%, fill pH not less than 5.6.

whole natural tomatoes canned with or without skin, poured with pureed tomato mass or tomato juice with the addition of herbs (parsley, dill, celery, horseradish, garlic), salt, acetic or citric acid.

Tomatoes are washed, peeled by steam or steam vacuum methods. When processing tomatoes with live steam for 10 ... 12 seconds, the connection between the skin and the pulp of the fruit is weakened. When leaving the evaporator, the tomatoes are quickly cooled with cold water, which leads to cracking of the skin, which is removed by hand.

With the steam vacuum method, tomatoes are processed for 15 seconds. live steam (steam under high pressure) followed by depressurization to 8 kPa. At the same time, the moisture under the skin instantly boils, the skin is separated from the pulp and is easily removed with water on a washing and shaking machine. The peel is removed by treatment in hot (88...99 °C) alkali with a concentration of 16-20% sodium hydroxide solution with an exposure of 45...60 sec. Then, under the shower, rinse with cold water to remove the separated peel. To remove alkali, peeled tomatoes are rinsed in containers with water and under the shower. After rinsing, the tomatoes are immersed in a 10% citric acid solution to neutralize the remaining alkali.

Tomatoes are peeled in an electric kiln at a temperature of 1000 ° C for 30 seconds in a gas flame stream or at a temperature of 400 ° C for 6 ... 8 seconds. in a hot air environment.

Tomatoes, peeled or with skin, are packed in glass or metal lacquered jars, poured with hot (80 ... to prevent cracking of tomatoes during sterilization. Banks are rolled up and sterilized at 108...120 °C for 15...40 minutes. After sterilization, canned food is quickly cooled with water.

Vegetable marinades

Marinades are canned food prepared from whole or chopped vegetables of one or more types (assorted) with the addition of drinking water, table salt, vinegar, sugar, food vegetable oil, spices, herbs or without them. Range vegetable marinades very wide. Most of the vegetables grown worldwide can be preserved in this way (Fig. 2).

Picture 2 - Vegetable marinades

Classification of marinades. Depending on the content of acetic acid and the method of preparation, vegetable marinades are divided into slightly acidic, sour and spicy.

Subacid marinades are prepared from zucchini, eggplant, white cabbage, cucumbers, tomatoes, beets, green beans, pumpkins or their mixtures (assorted) with an acetic acid content of 0.41-0.6%.

Sour marinades are prepared from white cabbage with beets, cauliflower, garlic and other vegetables containing acetic acid from
0.61 to 0.9%.

All weakly acidic and acidic marinades are subjected to pasteurization or sterilization.

Acute marinades are made from any vegetables without pasteurization with an acetic acid content of 0.91-1.8%.

Vegetable marinades can be made from fresh vegetables or pre-pickled cucumbers and tomatoes, whole or chopped, or from a mixture of whole or chopped vegetables (assorted). Depending on the method of preparation, vegetable marinades (including assorted ones) are divided into pickled whole vegetables and chopped pickled vegetables.

Features of preparation of certain types of vegetables for processing. Peppers are blanched in boiling water for 0.5-1.0 minutes or steam for 15-30 seconds, cauliflower- in boiling water for 2-3 minutes, and white cabbage - only 1 minute (non-digestible varieties). Boiled varieties of white cabbage are pre-salted. To do this, pour chopped cabbage table salt(2% by mass of cabbage) and after thorough mixing, incubated for 1-2 hours at room temperature, and then served for packaging. The salt used for salting is taken into account in the total amount of salt that is based on the recipe. Tomatoes, squash and garlic are not always blanched. Cucumbers are kept for 2 hours in cold water.

Preparation of marinade components. Parsley, dill, celery, marjoram, basil, clary sage should be fresh. It is carefully inspected and washed on a machine or in small portions of 3-4 kg on nets for 5-6 minutes at a height of a layer of greenery of 15-20 mm and pressure
196-294 kPa. Then the greens are cut into pieces 40-60 mm long. The criterion for assessing the correctness of the preparation of greens is the total bacterial contamination. The total number of microorganisms in 1 g of fresh herbs prepared for processing should not exceed 75 thousand.

Grains of black and allspice pepper are sterilized dry in jars
I-82-500 according to the formula 25-50-25 min in an autoclave at a temperature of 120 °C and a pressure of 177-216 kPa. After the inspection, the bay leaf is poured with five to six times the amount of water and kept for 30-40 minutes at room temperature, then the water is drained and the bay leaf is poured again with the same amount of water, the water is drained, and the bay leaf is rinsed and used to prepare the marinade filling.

Salt and sugar are sifted through a sieve with an electromagnet. Sunflower oil is heated at a temperature of 130 ° C and filtered through a sieve with a hole diameter of 0.8-1.0 mm.

Cylinders with acetic acid are washed with water from dust and straw, opened, the integrity of the neck of the cylinders is checked and the actual concentration of acetic acid is established. The recipe calls for the use of 80% acetic acid. Using an acid of a different concentration, its amount (in kg per 100 kg of filling) is calculated by the formula:

N \u003d m 1 /m 2 M × 10000,

where t 1 and t 2 - the content of acetic acid in the marinade and in vinegar or essence,% ;

M - filling content in the can at the time of packaging, % to the net weight.

Preparation of extracts from spices. An extract from spices is prepared according to the recipe, insisting them in water or in a 20% solution of acetic acid in accordance with the technological instructions.

Preparing the marinade. In accordance with the recipe, pre-prepared salt and sugar are loaded into a collection from of stainless steel, add water, dissolve them, bringing the solution to a boil, and boil
5-10 min. Then filtered through a linen filter. To the filtered solution add an extract of spices or extract and 80% acetic acid and water.

Packing. Prepared vegetables are tightly packed in glass jars. The degree of filling of cans is determined by the established net weight. The filling temperature must be at least 85 °C. The pH value is checked systematically before sealing the jars. For the weak sour marinades with an acidity of 0.4-0.6%, the pH value should be in the range of 3.9-4.2, for acidic marinades with an acidity of 0.6-0.9% - 3.7-3.9.

Capping. Filled jars are sealed with varnished lids made of tinplate on a vacuum-sealing machine. Capping without vacuum is allowed. After corking, the jars are immediately sterilized or pasteurized.

Sterilization of marinades. It is carried out strictly according to technological instructions, where the sterilization formula is given. For example, pickled cabbage with apples is sterilized in jars of type I-82-1000 according to the formula 25-7-25 in an autoclave at a temperature of 105 ° C or at 100 ° C for 15 minutes.

Quality vegetable marinades in the production process are evaluated by the workshop tasting commission (all types of canned food produced by each shift).

"Salted-marinated eggplants" are in great demand. The technology of their production has become widespread in the places where eggplants are grown (Fig.)

The peculiarity of the production of eggplants is that they are subject to mandatory blanching and oppression (i.e., the imposition of oppression) in order to remove the bitterness, which is due to the presence of solanine, and to soften their consistency. Therefore, after washing, inspection, trimming the stalk with the adjacent part of the fruit (no more than 10 mm), they are rinsed and blanched in boiling water for 3-6 minutes, depending on their size. Hot eggplants are laid on sloping surfaces of tables and oppression is placed on top for 20-30 minutes. Pure blanched eggplant put in a container with the addition of garlic and pour marinade filling.

Eggplant fermentation is carried out at a temperature of 20-24 ° C for 2-3 days. After that, they are placed in refrigerated storages with a temperature of 1-2 °C. During storage ends lactic fermentation and marinade in the process of diffusion of the components of the filling and the fruit ripens.