The most common types of canned snack foods are vegetable caviar: squash, eggplant, beet, and onion.
Zucchini should be mature and have a uniform pale green color. The length of the fruit is 15-20 cm, diameter 4-7 cm. Overripe zucchini usually has an increased size and a yellow color. The most suitable varieties for caviar production are Gribovsky 37, Odessky 52, and Grechesky.
Eggplants are suitable with shiny purple skin, without green stripes. Large darkened seeds indicate that the fruit is overripe.
Based on the shape of the fruit, eggplants are classified as cylindrical, spherical, or pear-shaped. To produce caviar, eggplants that are at least 10 cm long and at least 5 cm thick are used. The best varieties are Konservny 10, Cylindrical, Pear-shaped, Donskoy.
Onions for preparing minced meat are used in acute and semi-sharp varieties with large onions (100-200 g). The most acceptable varieties are Odessky 6, Arzamassky, Strigunovsky, Bessonovsky, Rostovsky, Spassky.
Desirable varieties of carrots: Nantes, Incomparable, Parisian carotel, Chantane, Mirzon red.
White roots (a mixture of parsnip, parsley, celery and dill) are rich in essential oils and are used as spices.
Vegetable oil used in the production of caviar (sunflower, refined cottonseed) must be at least first grade.
Granulated sugar, 12% tomato puree or 30% tomato paste, ground black pepper, ground allspice, and acetic acid are used as auxiliary raw materials.
Consignments of raw materials arriving at factories are provided with labels indicating the commercial grade and date of receipt, which is necessary to comply with the order of processing of raw materials.
Maximum shelf life of raw materials: zucchini and eggplant - 36 hours, carrots - 48, white roots - 4, onions - 72. In conditions of refrigerated warehouses and refrigerators at a temperature of 0 ° C and relative humidity (90-98 ° C) the maximum shelf life storage of vegetables (in case of mass receipt) 20 days. Root vegetables are cleaned by mechanical, chemical or steam thermal methods.
Zucchini is cut into slices 15-20 mm thick, eggplants - 40-50 mm; beets, carrots and roots are cut into noodles with edges measuring 5-7 mm; small root vegetables (up to 60 mm long) are not cut at all. The onion is cut into circles 3-5 mm thick, the greens are crushed in a grinder.
Root vegetables are fried in vegetable oil, which increases their calorie content and gives them a specific taste and aroma.
Vegetable oil (before frying) is calcined until foaming stops, and moisture is removed from the oil.
As a result of frying, vegetables acquire a pleasant taste and smell, and their calorie content increases. Evaporation of moisture, coagulation of proteins and removal of air from intercellular passages causes compaction of the product. The duration of frying vegetables ranges from 5 to 20 minutes and depends on the type and size of vegetables and the amount of moisture removed. The readiness and quality of the product is judged by appearance and taste, by the percentage of frying and absorbed oil.
The main raw materials are pre-dosed, mixed and fried in steam-oil ovens at a temperature of 130-140°C. Frying raw materials at lower temperatures not only lengthens the duration of this process, but also deteriorates the quality of the finished product.
The quality of the oil is determined by organoleptic indicators and acid number, which should not exceed 4.5.
Cooking caviar
Immediately after frying, the vegetables are crushed using grinding machines, and the mass is mixed with a pre-prepared mixture of tomatoes, salt, sugar, and spices. A mixture of essential oils is added to add aroma.
The caviar recipe is given in Table 11.
Instead of a mixture of essential oils, you can add chopped parsley, celery, and dill to the caviar (1% for beet caviar and 0.3% for squash and eggplant caviar). The recommended composition of white roots is as follows: parsnip - 5%, parsley and celery - 25% each.
Packaging and sterilization. Caviar is packaged in glass or tin varnished jars with a capacity of no more than 0.65 liters. The temperature of the caviar should not be lower than 70°C. Filled and hermetically sealed jars are sent for sterilization.
Then they are cooled, sorted, washed and dried. The quality of finished products is assessed in accordance with GOST 2654-72 “Canned food. Vegetable caviar”. The dry matter content is determined from physical and chemical indicators. There should be no less than: in caviar from zucchini - 21%, from eggplant - 24, from beets - 27%. The fat content in all types of caviar is at least 9%, table salt - 1.2-1.6%. Total acidity (in terms of malic acid) is not more than 0.5.
The norms for waste and losses are different at individual stages of production. Waste from cleaning, washing and cutting, depending on the type of processing, ranges from 5 to 30%.
You can prepare caviar from different vegetables, combining them at your discretion. This preparation can be made sweet and sour, spicy or neutral as desired. It is not recommended to use large amounts of aromatic spices and seasonings to prepare caviar from vegetables. This dish should be as natural in taste as possible, and the additional components are intended only to slightly emphasize or shade the taste of the vegetables. Vinegar or other preservatives are added to caviar - the main thing here is not to overdo it and not spoil the taste of the vegetables in the dish.
We bring to your attention two options for preparing vegetable caviar - a classic recipe and one made from carrots.
Classic vegetable caviar for the winter
You will need:
- zucchini – 5 pcs.
- tomatoes – 5 pcs.
- onions – 3 pcs.
- carrots – 5 pcs.
- 1 bunch of greens
- vegetable oil – 5 tbsp. spoons
- dill seeds - 1 table. spoon
- sugar - 1 table. spoon
- salt – 1 teaspoon. spoon
- water - 2 table. spoons
- vinegar 9% – 2 table. spoons
Preparation:
- Traditionally, this preparation for the winter is prepared from zucchini, tomatoes, onions and carrots. The vegetables are first washed and peeled. The zucchini is crushed using a blender until smooth and has the consistency of concentrated juice in a separate bowl. In another bowl, chop the carrots and onions in the same way.
- Both vegetable masses are mixed, tomato juice obtained from tomatoes is added to them. If this vegetable is not sour enough, you can add 1-2 more pieces. Everything is mixed again, chopped dill (no more than one small bunch) is placed in the container. You don’t need to put it through a blender, just chop it up so that the aroma is felt in the final dish.
- The mass is placed in a deep saucepan and simmered on low heat for 1 hour under a closed lid, with constant stirring with a wooden spoon. After this, open the lid, add vegetable oil, dill seeds, sugar, salt and a little warm water to the caviar. In this form, the caviar is cooked with the lid open for another half hour.
- Then you need to add vinegar, mix everything well and wait until the mixture boils again over low heat. Then the pan is removed from the stove, and the caviar is poured into pre-sterilized containers. Each jar is sealed, wait until the vegetable caviar cools to room temperature, and send it to a cool place for storage. This dish can be eaten both hot and cold.
Vegetable caviar from carrots for the winter
This vegetable snack can be prepared at any time of the year. If you want to prepare carrot caviar for the winter, use our recipe.
You will need:
- carrots – 1 kg
- sweet pepper – 5 pcs.
- hot pepper – 1 pc.
- tomatoes – 1.5 kg
- onions – 3-4 pcs.
- salt - 2 table. spoons
- vinegar 9%
Preparation:
- To prepare this tasty and healthy preparation, you must first peel and rinse the young carrots well, then dry them and chop them using a blender.
- Add similarly chopped bell pepper to the carrots, which has previously been cleared of seeds.
- Red hot pepper is peeled and crushed using a blender.
- Peel the tomatoes and rub through a colander.
- For this dish, the onions are not chopped in a blender, but cut into small squares with a knife.
- Mix the chopped vegetables and place in a deep saucepan with a thick bottom. Place the vegetable mixture over low heat and cook for half an hour with constant stirring.
- After time, you need to add salt and mix everything well. The mass is cooked for at least 10 minutes over low heat, after which it can be placed in sterile liter jars or other small containers. An incomplete tablespoon of vinegar is added to each jar, the preparations are sealed and sent to a cool place for storage.
Caviar from baked peppers and eggplants.
Ingredients:
- 3.5 kg tomatoes
- 2.5 kg red bell pepper
- 1.5 kg eggplants
- 50 g salt
- 100 g sugar
- 50 ml vegetable oil
- ground black and hot pepper to taste
Cooking method:
To prepare caviar from baked vegetables, you need to put eggplants and bell peppers in the oven and cook them until dark. Peel the cooled vegetables and cut into cubes. Rub the tomatoes through a sieve and bring to a boil. Place eggplants and bell peppers into the boiling tomato mass, add oil, simmer, stirring, for 30 minutes. Add salt, sugar, spices, simmer for another 10 minutes. Place the caviar from the baked vegetables into jars, roll them up and wrap them until they cool.
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Caviar from bell pepper and roots.
Ingredients:
- 1 kg bell pepper
- 100 g tomatoes
- 50 g carrots
- 20-25 g parsley root
- 20-25 g celery root
- 100 g onions
- 50-70 ml vegetable oil
- 15 ml 9% vinegar
- sugar
- ground black pepper to taste
Cooking method:
Chop the tomatoes, heat over low heat for 7-10 minutes, then rub through a sieve. Bake the peppers in an oven preheated to 180°C until the skin darkens, then peel. Grate carrots, parsley root and celery. Finely chop the onion and fry in oil until soft. Add carrots and roots, simmer for several minutes. Grind the stewed vegetables and baked peppers using a meat grinder or blender. Place the pureed tomatoes in a saucepan and bring to a boil. Add chopped vegetables, salt, sugar, ground pepper, simmer over low heat for 20-30 minutes. Pour in vinegar, stir and remove from heat. Place hot caviar from baked vegetables into sterilized jars, roll up and wrap until cool.
Assorted caviar with apples.
Ingredients:
- 2.5 kg tomatoes
- 500 g bell pepper
- 500 g carrots
- 500 g sour apples
- 500 g onions
- 50 g garlic
- 150 ml vegetable oil
- salt and sugar to taste
Cooking method:
To prepare vegetable caviar for the winter, you need to pass peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add butter, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.
Assorted caviar with white roots.
Ingredients:
- 2.5 kg tomatoes
- 1.5 kg bell pepper
- 500 g carrots
- 150 g parsley root
- 150 g celery root
- 500 g onions
- 100 g garlic
- 100 ml vegetable oil
- 50 g salt
- 100 g sugar
Cooking method:
Pass all the vegetables through a meat grinder, place in a stewing container, add oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Place hot caviar from vegetables into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg pumpkin
- 1 kg tomatoes
- 500 g bell pepper
- 250 g carrots
- 250 g apples
- 150 g garlic
- 25 g fresh hot pepper
- 200 ml vegetable oil
- 50-75 ml 9% vinegar
- 50-75 g salt
- 50-75 g sugar
- 2-3 bay leaves
- ground black pepper to taste
Cooking method:
Peel all vegetables and apples, remove the skins of tomatoes. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mixture to a boil, and simmer for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in vinegar, stir and remove from heat. Place the hot mass into sterilized jars, roll up and wrap until cool.
Ingredients:
- 700 g red bell pepper
- 300 g fresh hot pepper
- 500 g tomatoes
- 150 g onions
- 25 g garlic
- 50 ml vegetable oil
- 50 g salt
- 100 g sugar
- 15 ml 9% vinegar
Cooking method:
Remove the seeds from the pepper. Pass the vegetables through a meat grinder or chop using a blender. Add butter, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, with virtually no liquid. Place hot vegetable caviar prepared for the winter into sterilized jars, roll up and wrap until cool.
Ingredients:
- 2 kg tomatoes
- 2 kg apples
- 500 g celery root
- 500 g onions
- 150 g sugar
- 60 g salt
- ground cinnamon
- cloves and ground black pepper to taste
Cooking method:
To prepare caviar from vegetables and fruits for the winter, tomatoes, peeled apples, onions and celery root need to be chopped using a blender or meat grinder. Place in a saucepan, simmer for 10-15 minutes. Add sugar, salt, spices, simmer for another 5-10 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Look at the selection of photos for vegetable caviar recipes presented on this page:
Bell pepper caviar with pumpkin.
Ingredients:
- 700 g bell pepper
- 100 g pumpkin
- 100 g tomatoes
- 100 g onions
- 50 ml vegetable oil
- 10 ml lemon juice
- ground black pepper to taste
Cooking method:
To use this recipe for vegetable caviar, the bell pepper needs to be cut into small cubes. Peel the pumpkin and grate the pulp. Peel the tomatoes and cut into slices. Finely chop the onion and fry in vegetable oil until soft. Add the rest of the vegetables, salt, pepper, simmer covered for 30-40 minutes, stirring from time to time. Pour in lemon juice and stir. Place the caviar in sterilized jars, roll up and wrap until cool.
Pumpkin caviar.
Ingredients:
- 1 kg pumpkin
- 500 g tomatoes
- 300 g bell pepper
- 300 g carrots
- 200 g onions
- 100 ml vegetable oil
- 140 ml 9% vinegar
- 30-40 g salt
- 50-60 g sugar
- spices to taste
Cooking method:
To prepare homemade caviar from vegetables for the winter, pumpkin pulp, onions, carrots and bell peppers need to be cut into cubes. Pass the tomatoes through a meat grinder or chop in a blender. Heat oil in a saucepan, fry onions and carrots until soft. Add pumpkin and bell pepper, stir, simmer for 7-10 minutes. Add chopped tomatoes, salt, sugar and spices, simmer for 30 minutes. Pour in vinegar, stir and remove from heat. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.
Ingredients:
- 1 kg bell pepper
- 400 g onions
- 60 ml vegetable oil
- 40 ml 9% vinegar
- 100-150 ml water
- sugar
- ground red and black pepper to taste
Cooking method:
Cut the bell pepper and onion into equal sized cubes. Place in a cauldron or other thick-walled container, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put the delicious vegetable caviar into jars, roll it up and wrap it until it cools.
Ingredients:
- 1 kg bell pepper
- 500 g carrots
- 500 g tomatoes
- 100 g onions
- 50 g garlic
- 100 ml vegetable oil
- 30 g salt
Cooking method:
Finely chop all vegetables. Fry the onions, carrots, and peppers separately, transferring them to a saucepan. Lastly add chopped tomatoes and chopped garlic, add salt and simmer covered for 30 minutes. Place hot homemade vegetable caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg bell pepper
- 50-70 g carrots
- 100 g onions
- 30 g parsley
- 30 g tomato paste
- 70 ml vegetable oil
- 10 ml 9% vinegar
- 10 g salt
- ground black pepper to taste
Cooking method:
Bake bell peppers in an oven preheated to 180°C for 20-30 minutes. Remove skin and seeds and chop. Finely chop the onion, grate the carrots, chop the greens. Fry onions and carrots in vegetable oil until golden brown. Add bell pepper, tomato paste, herbs, salt and pepper, simmer for 10-15 minutes. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.
Beet caviar.
Ingredients:
- 1 kg beets
- 400 g tomatoes
- 400 g carrots
- 200-250 g onions
- 30 g garlic
- 200 ml vegetable oil
- 30 ml vinegar
- salt and ground black pepper to taste
Cooking method:
To prepare caviar according to this recipe, the beets need to be boiled until tender and peeled. Peel the tomatoes. Pass all vegetables separately through a meat grinder. Heat oil in a saucepan and fry onion for 5-7 minutes. Add carrots and simmer for 10 minutes, stirring. Then add tomatoes, simmer for 10 minutes. Add beets, chopped garlic, add salt and pepper, bring the mixture to a boil, reduce heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Place the hot mass into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.
Beetroot caviar with bell pepper.
Ingredients:
- 2 kg beets
- 1 kg bell pepper
- 1 kg tomatoes
- 1 kg onions
- 100 ml vegetable oil
- garlic
- ground hot pepper and salt to taste
Cooking method:
Grate the beets on a coarse grater. Cut the bell pepper into small cubes. Pass the tomatoes through a meat grinder. Finely chop the onion and fry in vegetable oil. Add bell pepper, fry for 5-7 minutes, stirring. Then add grated beets and tomato puree and simmer for 40 minutes. Add chopped garlic, salt, ground pepper, simmer for another 10 minutes. Place hot vegetable caviar from beets into jars, roll up and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 500 g beets
- 500 g bell pepper
- 500 g sour apples
- 500 g carrots
- 500 g onions
- 200 g garlic
- 1 pod of hot pepper
- 50 g parsley
- 30 -50 g salt
- 25 g sugar
- 100 ml vegetable oil
- ground black pepper to taste
Cooking method:
To use this recipe for beet caviar for the winter, tomatoes, beets, bell peppers, apples, carrots and onions must be minced. Add butter, sugar, salt to the vegetable mass, simmer over low heat, stirring, for 3 hours. Add chopped hot pepper, ground pepper, garlic and herbs, simmer for another 15 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg beets
- 500-600 g carrots
- 1 kg apples
- 50 g salt
- 150 ml vegetable oil
- 500 ml water
Cooking method:
To prepare such delicious vegetable caviar for the winter, the beets need to be boiled or baked until half cooked, then peeled. Remove the core from the apples. Grate all the products on a coarse grater, place in a saucepan, add vegetable oil, water and salt, simmer for 30 minutes over moderate heat under the lid. Stir regularly. Place hot caviar in sterilized jars, roll up, turn over and wrap until cool.
Beet caviar prepared according to the above recipes is shown in these photos:
Carrot caviar.
Ingredients:
- 2 kg carrots
- 1 kg bell pepper
- 1 kg onions
- 1 kg tomatoes
- 150 ml vegetable oil
- parsley and dill
- ground black pepper
- salt and sugar to taste
Cooking method:
For this recipe for caviar from vegetables, you need to chop the tomatoes, heat them under the lid for 7-10 minutes, then rub them through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the greens. Fry onions and carrots in vegetable oil until soft. Add bell pepper and fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until desired thickness. Add the greens, mix thoroughly, simmer for another 2 minutes. Place hot caviar into jars, roll up and wrap until cool.
Cucumber caviar (1 option).
Ingredients:
- 1 kg cucumbers
- 500 g tomatoes
- 100 g bell pepper
- 300 g carrots
- 200 g onions
- 100 ml vegetable oil
- 50 ml 9% vinegar
- sugar and salt to taste
Cooking method:
Before preparing such vegetable caviar, cucumbers, bell peppers and onions need to be cut into small cubes. Grate the carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion and simmer for 10-15 minutes. Add carrots and bell pepper, simmer for 15 minutes. Then add tomato puree, add salt, sugar, cook until thick. Pour in vinegar, stir and remove from heat. Place boiling caviar in sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg cucumbers
- 500 g tomatoes
- 500 g bell pepper
- 500 g onions
- 100 g garlic
- 10 g fresh hot pepper
- 100 ml vegetable oil
- 60 ml 9% vinegar
- salt and sugar to taste
Cooking method:
Cut cucumbers, tomatoes, onions and bell peppers into small cubes. Chop the garlic and hot pepper. Combine all vegetables, add vegetable oil and vinegar, simmer for 10 minutes. Add salt, sugar, mix thoroughly and simmer for another 10 minutes. Vegetable caviar prepared according to this recipe for the winter should be placed in sterilized jars, rolled up and wrapped until it cools.
Ingredients:
- 1 kg bell pepper
- 200 g parsley or parsnip root
- 200 g onions
- 200 g tomatoes
- 200 g apples
- 100 ml vegetable oil
- salt to taste
Cooking method:
To prepare such vegetable caviar, the onion must be cut into half rings, the bell pepper and parsley root into strips, and the tomatoes into slices. Peel the apples and grate them. Fry the onion and parsley root in vegetable oil until soft. Add apples and tomatoes, simmer for 10 minutes. Then add bell pepper, salt, simmer for 40 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg bell pepper
- 400 g tomatoes
- 200 g carrots
- 200 g parsley root
- 200 g onions
- 150 ml vegetable oil
- spices to taste
Cooking method:
Finely chop the tomatoes, place in a saucepan, simmer covered until soft, then rub through a sieve. Cut the remaining vegetables into cubes. Fry onions, carrots and parsley root in oil. Add bell pepper, simmer for 5-7 minutes. Then add mashed tomatoes, salt, spices, simmer for 15-20 minutes. Place homemade vegetable caviar into jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until cool.
GOST R 51926-2002
Group H53
STATE STANDARD OF THE RUSSIAN FEDERATION
Canned food
VEGETABLE CAVIAR
Specifications
Canned food. Vegetable paste. Specification
OKS 67.080.20
OKP 91 6114
Date of introduction 2003-07-01
Preface
1 DEVELOPED by the All-Russian Research Institute of Canning and Vegetable Drying Industry (VNIIKOP)
INTRODUCED by the Technical Committee for Standardization TC 93 "Processing Products of Fruits and Vegetables"
2 ADOPTED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated August 8, 2002 N 293-st
3 INTRODUCED FOR THE FIRST TIME
4 REPUBLICATION. November 2007
1 area of use
1 area of use
This standard applies to canned food - vegetable caviar, made from fresh vegetables or semi-finished products from them with the addition of various flavoring and aromatic components, intended for sale in the retail chain.
Safety requirements are set out in 4.2.3, 4.2.4; mandatory requirements for quality - in 4.2.2, for labeling - in 4.5.
2 Normative references
2.1 This standard uses references to the following regulatory documents:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 21-94 Granulated sugar. Specifications
GOST 61-75 Acetic acid. Specifications
GOST 908-2004 Edible citric acid. Specifications
GOST 1128-75 Refined cottonseed oil. Specifications
GOST 1721-85 Fresh table carrots, prepared and supplied. Specifications
GOST 1722-85 Fresh table beets, prepared and supplied. Specifications
GOST 1723-86 Fresh onions prepared and supplied. Specifications
GOST 1724-85 Fresh white cabbage prepared and supplied. Specifications
GOST 1726-85 Fresh cucumbers. Specifications
GOST 3343-89 Concentrated tomato products. General technical conditions
GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications
GOST 6968-76 Wood chemical acetic acid. Specifications
GOST 7825-96 Soybean oil. Specifications
GOST 7975-68 Fresh food pumpkin. Specifications
GOST 7977-87 Fresh garlic, prepared and supplied. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic characteristics, net weight or volume and mass fraction of constituent parts
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the condition of the internal surface of metal containers
GOST 8756.21-89 Processed products of fruits and vegetables. Fat determination methods
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage
GOST 13907-86 Fresh eggplants. Specifications
GOST 13908-68 Fresh sweet pepper. Specifications
GOST 14260-89 Capsicum fruits. Specifications
GOST 17594-81 Dry bay leaf. Specifications
GOST 25555.0-82 Processed products of fruits and vegetables. Methods for determining titratable acidity
GOST 25555.3-82 Processed products of fruits and vegetables. Methods for determining mineral impurities
GOST 25749-83 Metal lids for glass containers with a neck rim type III. Specifications
GOST 26186-84 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Methods for determination of chlorides
GOST 26313-84 Products of processing of fruits and vegetables. Acceptance rules, sampling methods
GOST 26323-84 Products of processing of fruits and vegetables. Methods for determining the content of plant impurities
GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Preparation of samples for laboratory analysis
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination method
GOST 26933-86 Raw materials and food products. Cadmium determination method
GOST 26935-86 Canned food products. Tin determination method
GOST 28038-89 Processed products of fruits and vegetables. Methods for determining the mycotoxin patulin
GOST 28561-90 Products of processing of fruits and vegetables. Methods for determining dry matter or moisture
GOST 29045-91 Spices. Allspice. Specifications
GOST 29050-91 Spices. Black and white pepper. Specifications
GOST 29053-91 Spices. Ground red pepper. Specifications
GOST 29270-95 Products of processing of fruits and vegetables. Methods for determining nitrates
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 30710-2001 Fruits, vegetables and their processed products. Methods for determining residues of organophosphorus pesticides
GOST R 51074-2003 Food products. Information for the consumer. General requirements
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51574-2000 Table salt. Specifications
GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic
GOST R 51810-2001 Fresh tomatoes sold in retail stores. Specifications
GOST R 52189-2003 Wheat flour. General technical conditions
GOST R 52465-2005 Sunflower oil. Specifications
GOST R 52622-2006 Dried vegetables. General technical conditions
OST 10-33-87* Semi-finished fruit and berry purees. Specifications
________________
link
OST 10 235-99 Fresh dill. Specifications
OST 10 267-2000 Fresh celery. Specifications
OST 10 268-2000* Fresh zucchini. Specifications
________________
* The document is not provided. For more information please follow the link. - Database manufacturer's note.
OST 10 269-2000 Fresh parsley. Specifications
SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality in centralized water supply systems. Quality control
SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products
GN 1.1.546-96* Hygienic standards for the content of pesticides in environmental objects
________________
* The document is not valid on the territory of the Russian Federation. GN 1.2.3111-13 applies, hereinafter in the text. - Database manufacturer's note.
3 Classification
3.1 Vegetable caviar is produced in the following types:
zucchini caviar,
squash caviar,
"Kubanskaya" zucchini caviar,
squash caviar "Kubanskaya",
eggplant caviar,
eggplant caviar "Kubanskaya",
eggplant caviar "Donskaya",
eggplant caviar "Podolskaya",
"Homemade" eggplant caviar,
cabbage caviar,
onion caviar,
beet caviar,
pumpkin caviar,
vegetable caviar "Lyubitelskaya",
"Homemade" vegetable caviar,
Vegetable caviar "Volgogradskaya".
4 Technical requirements
4.1 Vegetable caviar is produced in accordance with the requirements of this standard according to technological instructions and recipes in compliance with sanitary rules approved in the prescribed manner.
4.2 Characteristics
4.2.1 In terms of organoleptic indicators, vegetable caviar must comply with the standards specified in Table 1.
Table 1
Indicator name | Characteristic |
Appearance and consistency | A homogeneous, evenly crushed mass with visible inclusions of herbs and spices, without coarse seeds of overripe vegetables. The consistency is spreadable or slightly grainy. |
A slight separation of caviar liquid from boiled vegetables is allowed |
|
Taste and smell | Characteristic of caviar made from a certain type of pre-prepared vegetables. The taste of rancid oil and the presence of foreign tastes and odors are not allowed. Mild bitterness characteristic of eggplants is allowed in eggplant caviar |
Homogeneous throughout the mass for caviar: |
|
from zucchini, squash, vegetables, onions, pumpkin - from yellow to light brown; from eggplants, cabbage - from light brown to brown; from beets - dark red in different shades. |
|
Slight darkening of the surface layer of caviar is allowed |
4.2.2 In terms of physical and chemical parameters, vegetable caviar must comply with the standards specified in Table 2.
table 2
Indicator name | Method of analysis |
|
Mass fraction of dry substances, %, not less, for caviar: | ||
from zucchini, from squash, from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya" | ||
eggplant "Podolskaya" | ||
from vegetables "Lyubitelskaya" | ||
eggplant "Donskaya" | ||
from eggplants, from eggplants "Kubanskaya" | ||
eggplant "Homemade" | ||
from cabbage, from beets, from vegetables "Homemade" | ||
Mass fraction of fat, %, not less, for caviar: | ||
from zucchini (or squash), from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya" | ||
from a bow | ||
from eggplants, from eggplants "Kubanskaya", from eggplants "Donskaya", from eggplants "Podolskaya", from beets, from vegetables "Lyubitelskaya", from vegetables "Domashnaya" | ||
from cabbage | ||
eggplant "Homemade" | ||
Mass fraction of chlorides, % | ||
Mass fraction of titratable acids, %, no more for caviar: | ||
from eggplant "Podolskaya" (based on acetic acid) | ||
from cabbage (based on citric acid) | ||
other items (based on malic acid) | ||
Mineral impurities | Not allowed | |
Impurities of plant origin | ||
Foreign matter | Visually |
4.2.4 According to microbiological indicators, vegetable caviar must meet the requirements of industrial sterility for canned food of group A.
4.3 Requirements for raw materials
4.3.1 The following raw materials and supplies are used for the production of vegetable caviar:
fresh zucchini according to OST 10 268;
fresh squash;
fresh table carrots according to GOST 1721;
dried table carrots according to GOST R 52622;
fresh food pumpkin according to GOST 7975;
fresh table beets according to GOST 1722;
fresh onions according to GOST 1723;
dried onions according to GOST R 52622;
fresh white cabbage according to GOST 1724;
fresh cucumbers according to GOST 1726;
fresh eggplants according to GOST 13907;
green tomatoes according to GOST R 51810;
concentrated tomato products according to GOST 3343;
fresh sweet pepper according to GOST 13908;
fresh garlic according to GOST 7977;
dried garlic according to GOST R 52622;
capsicum fruits according to GOST 14260;
fresh root parsnip;
dried white roots of parsley, celery and parsnip according to GOST R 52622;
fresh parsley root and greens according to OST 10 269;
fresh celery root and greens according to OST 10 267;
fresh dill according to OST 10 235;
dried parsley, celery and dill according to GOST R 52622;
greens preserved with table salt - semi-finished product;
semi-finished fruit and berry purees according to OST 10-33;
frozen parsley, celery, dill;
soybean oil according to GOST 7825;
Refined cottonseed oil according to GOST 1128;
Refined sunflower oil according to GOST R 52465;
acetic acid according to GOST 61;
acetic acid for food grade forest chemicals according to GOST 6968;
food grade citric acid according to GOST 908;
dry bay leaf according to GOST 17594;
wheat baking flour according to GOST R 52189;
allspice according to GOST 29045;
black and white pepper according to GOST 29050;
ground red pepper according to GOST 29053;
essential oils of dill, parsley, celery, garlic according to the technical document;
semi-finished vegetable products for industrial use;
semi-finished vegetable products for aseptic storage;
table salt according to GOST R 51574 not lower than the highest grade;
granulated sugar according to GOST 21;
drinking water according to SanPiN 2.1.4.1074.
It is allowed to use imported raw materials that are not inferior in quality to domestically produced raw materials and are approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
Raw materials and supplies used for the production of vegetable caviar must comply with the safety requirements of SanPiN 2.3.2.1078, GN 1.1.546.
4.4 Packaging
4.4.1 Vegetable caviar is packaged in glass and metal varnished jars, sealed with metal varnished lids, in containers made of polymer materials with a capacity of no more than 1.0 dm3 and packed in transport containers.
Glass and metal jars and plastic containers must be hermetically sealed.
Paint and varnish coatings on the inner surface of metal cans and lids must comply with established requirements.
Recommended consumer and transport containers for packing caviar are given in Appendix A.
It is allowed to use imported containers, materials and lids approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
4.4.2 Requirements for the net weight of one consumer packaging unit - according to GOST 8.579.
4.5 Marking
4.5.1 Labeling of consumer packaging - in accordance with GOST R 51074 and GOST 13799.
The label of consumer containers with caviar additionally indicates “from fried...” or “from boiled...”
4.5.2 Marking of transport containers - in accordance with GOST 13799;
4.5.3 Information data on the nutritional and energy value of vegetable caviar is indicated in Appendix B.
5 Acceptance
5.1 Acceptance rules - according to GOST 26313.
5.2 Checking the quality of caviar according to organoleptic and physico-chemical indicators, net weight of the consumer packaging unit, packaging and labeling is carried out in each batch.
5.3 The frequency of monitoring of toxic elements, mycotoxin patulin, nitrates, pesticides and radionuclides is established by the manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
Pesticides specified in the quality and safety certificate for raw materials included in vegetable caviar are subject to control.
5.4 Microbiological quality control of vegetable caviar is carried out in accordance with the instructions on the procedure for sanitary and technical control of canned food at production enterprises, wholesale warehouses, retail trade and catering establishments.
6 Methods of analysis
6.1 Sampling - in accordance with GOST 26313, sample preparation - in accordance with GOST 26671, GOST 26929, methods of analysis - in accordance with GOST 8756.1, GOST 8756.18 and specified in 4.2.2.
6.2 Determination of the net weight of a packaging unit - according to GOST 8756.1.
6.3 Determination of toxic elements is carried out according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, mycotoxin patulin - according to GOST 28038, organochlorine pesticides - according to GOST 30349, organophosphorus pesticides - according to GOST 30710, nitrates - according to GOST 29270, radionuclides - according to methods approved in the prescribed manner.
6.4 Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669, cultivation of microorganisms and processing of results - according to GOST 26670.
6.5 Microbiological tests for industrial sterility of canned food are carried out according to GOST 30425.
7 Transportation and storage
7.1 Vegetable caviar is stored and transported in accordance with GOST 13799.
APPENDIX A (recommended). Consumer and transport containers for packing caviar
A.1 Vegetable caviar is packaged in:
- glass jars of types I and III according to GOST 5717.2 with a capacity of no more than 0.8 dm;
- glass jars of type III according to a regulatory or technical document or imported with technical characteristics not lower than those specified in GOST 5717.2, with a capacity of no more than 0.8 dm3;
- metal cans in accordance with GOST 5981 and other regulatory or technical documents or imported with technical characteristics not lower than those specified, with a capacity of no more than 1.0 dm3;
- bags made of combined materials based on aluminum foil and polypropylene film and according to another regulatory or technical document, or imported with technical characteristics not lower than those indicated, with a capacity of no more than 0.5 dm3;
- semi-rigid containers made of polymer or combined materials, including those based on aluminum foil, approved by the authorities and institutions of the State Sanitary and Epidemiological Service of Russia for use in the food industry.
A.2 Glass jars of type I according to GOST 5717.2 are sealed with metal varnished lids for industrial use according to the technical document; glass jars of type III - lids for sterilized products in accordance with GOST 25749 and other regulatory or technical documents or imported with technical characteristics not lower than those specified.
A.3 Vegetable caviar in consumer containers is packaged in transport containers in accordance with GOST 13799.
Vegetable caviar in containers made of polymer and combined materials is packaged in corrugated cardboard boxes No. 45 in accordance with GOST 13516 or in other corrugated cardboard boxes of the same capacity in accordance with a regulatory or technical document.
APPENDIX B (for reference). Nutritional and energy value of 100 g of canned food
APPENDIX B
(informative)
Name of canned food | Proteins, g | Fats, g | Carbohydrates, g | Vitamins, mg | Energy value, kcal |
|
Carotene | ||||||
Zucchini caviar | ||||||
Squash caviar | ||||||
Zucchini caviar "Kubanskaya" | ||||||
Squash caviar "Kubanskaya" | ||||||
Eggplant caviar | ||||||
Eggplant caviar "Kuban" | ||||||
Eggplant caviar "Donskaya" | ||||||
Eggplant caviar "Podolskaya" | ||||||
Eggplant caviar "Homemade" | ||||||
Cabbage caviar | ||||||
Onion caviar | ||||||
Beet caviar | ||||||
Pumpkin caviar | ||||||
Vegetable caviar "Lyubitelskaya" | ||||||
Vegetable caviar "Homemade" | ||||||
Vegetable caviar "Volgograd" | ||||||
Shelf life of vegetable caviar from the date of production:
in glass containers - 3 years;
in metal containers - 2 years;
in containers made of polymer and combined materials - 1 year.
APPENDIX D (for reference). Bibliography
APPENDIX D
(informative)
TU 10 RSFSR 530-89* | Fresh squash |
________________ |
|
Fresh root parsnip. Specifications |
|
TU 10.244.016-91 | Greens preserved with table salt - semi-finished product |
TU 9165-030-00008064-95 | Quick-frozen vegetables and melons |
TU 9161-196-04782324-01 | Semi-finished vegetable products for industrial use |
Technological instructions for varnishing white hot and electrolytic tinning sheets in sheets intended for the production of canning containers*, approved by VNIIKOP on December 16, 1993. |
|
________________ |
|
Instructions for the use of chrome-plated tinplate according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP on June 21, 1988. |
|
N 01-19/9-11 dated 07.21.92 | |
TU 21-074.1-97-96 | New type glass jars with screw closure |
TU 21-074.1-166-98 | Glass jars with screw closure. New species |
TU 2245-046-00463800-00 | Combined material based on aluminum foil and polypropylene film |
TU 10.244.003-90 | Metal lids for glass jars with neck rim type I |
TU 1416-313-00008064-99 | Metal lids for glass containers with a neck rim of types III and IV |
TU 1416-001-50195457-00 | Metal lids for glass jars with type III neck rim |
UDC 664.841:006.354 | OKS 67.080.20 | ||
Key words: vegetable caviar, technical requirements, standards, packaging, labeling, transportation, storage, shelf life |
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Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Pickled and salted vegetables.
Canned vegetable: Sat. GOST. -
M.: Standartinform, 2008
Of course, if you have to buy all the vegetables at the market or in a store for such vegetable caviar, then it is best to limit yourself to a trial version - buy it and cook it as an appetizer for testing, like autumn vegetable caviar. But if your summer cottage has rewarded you for your efforts with a rich harvest of tomatoes, zucchini, bell peppers - the basis of this wonderful vegetable caviar, then this recipe will be the answer to the question: what to do with this burst of zucchini and peppers, which, however, will immediately replace another sore question: where can I get enough glass containers to preserve this vegetable bounty for future use?
But all winter long you will have an excellent snack on your table in the form of very tasty instant vegetable caviar. In addition, such an appetizer will fit well into any menu, into any religious fasts and weight loss diets, will remind you of summer, and will diversify the table.
Recipe for vegetable caviar from five vegetables
For such caviar you need zucchini, sweet bell peppers, ripe tomatoes, eggplants and onions. All types of vegetables are first washed in water and allowed to drain. Zucchini, if they are young, you can leave the skin on, but if they are old, then remove the skin and cut out the core. After this, cut the zucchini into cubes, place in a cold frying pan with a thick bottom or in a wok and simmer without salt or oil under a lid over low heat until tender, checking and stirring occasionally. If you are limited by time, then you can stop there. The chilled zucchini can wait until tomorrow in the refrigerator.
But during this time you need to prepare the peppers and eggplants. Remove seeds from peppers and cut into cubes. If you have enough strength and patience, then pour boiling water over it and remove the skin, which I still don’t have the patience for. Place the diced peppers in a cold frying pan, add a little vegetable oil, add a little salt and simmer over medium heat until tender, stirring occasionally.
Peel the eggplants, cut into cubes, place the sliced pieces in a container, lightly salt and mash with your hands. After this, place the diced peeled eggplants in a colander, place a suitable weight on top of the eggplant mass on a saucer and wait for them to flow out with brown juice, which will remove the harmful bitterness. As soon as this happens, place the eggplants in a thick-walled frying pan heated with vegetable oil and simmer over low heat, stirring occasionally, until tender.
At the same time, peel the onion, chop it fairly large, add salt and place in boiling oil in a frying pan, reduce heat and sauté until tender. If you have leeks on the farm, then stew them together with onions. This will significantly improve the taste of your vegetable caviar.
So, the main vegetables are ready. All that remains is to put them in a large metal thick-walled container (I use an eight-liter copper basin for jam) to simmer together for half an hour over low heat, stirring occasionally so that they do not burn.
During this time, I boil ripe red tomatoes cut into pieces in a saucepan until tender and grind them while hot in a mesh metal colander using a ladle so that the tomato seeds and skins do not get in. It is better if you boil your tomato juice to ketchup in advance, or add tomato paste. After half an hour of stewing the main vegetables, tomato dressing is added and our vegetable caviar is stewed with it for another 10 minutes.
The hottest moment comes, by which time half-liter or liter glass jars and hard or screw lids have already been washed and steamed over the kettle. All that remains is to be very careful and fairly quickly spread the prepared vegetable caviar directly from the heat with a suitable spoon into a prepared sterile container. First, it’s better to put the whole mass into jars, cover with lids and a towel so that the previous jars don’t cool down, and when everything is laid out, slowly, roll them up with a screw cap or a can-sealer. When all the jars with vegetable caviar are sealed, place them under the fur coat, turning them over onto the lids, to cool evenly. After cooling, store homemade canned vegetables simply at normal room temperature, preferably no more than one year.
Ingredients for vegetable caviar:
- fresh zucchini - 1 kilogram;
- fresh peeled sweet peppers - 1 kilogram;
- fresh peeled eggplants - 0.5 kilograms;
- ripe tomatoes - 1 kilogram;
- onions - 0.5 kilograms;
- vegetable oil - 100 grams;
- salt - to taste.
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