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raw materials

Vegetables and fruits prepared for pickling must meet the following requirements:

eggplants - whole, no more than 140 mm long and no more than 80 mm in maximum diameter and cut into circles 12-15 mm thick, seed chambers without voids with underdeveloped white seeds;

zucchini - young, with underdeveloped seeds, whole, no more than 110 mm long and no more than 45 mm in diameter, or cut into circles no more than 15-25 mm thick, no more than 60 mm in diameter. It is allowed to cut into slices no more than 110 mm long and ranging in size from a fourth to an eighth of the zucchini in diameter;

white cabbage (only late-ripening varieties) and red cabbage, cut into narrow uniform strips no more than 5 mm wide without rough parts and stumps; cauliflower - individual inflorescences; onions - whole, with a diameter of no more than 40 mm for public catering, no more than 60 mm (in greatest dimension). For canned food “Cucumbers with onions” and “Sliced pickled onions”, cut into circles 3-6 mm thick;

carrots - for marinades with cabbage, cut into stars, corrugated plates or circles 3-4 mm thick;

cucumbers - whole for export, gherkins no more than 70 mm long, for the highest grade gherkins no more than 90 mm long, for the first grade no more than 110 mm long, no more than 50 mm in diameter, or cut into circles 20-30 mm thick with parallel edges. For the first grade, it is allowed to make canned food from cucumbers of long-fruited varieties with a size of more than 110 mm (up to 140 mm) and a diameter of up to 50 mm, with underdeveloped watery seeds, good taste, dense consistency and uncoarsened skin;

squash - whole, in the greatest dimension up to 60 mm for the highest grade, up to 70 mm for the first grade and for cut into slices (segments) up to 120 mm with underdeveloped watery seeds;

sweet pepper - in the technical or biological stage of maturity, thick-walled, including tomato-like - fleshy, whole in the greatest dimension not less than 70 mm, and rounded varieties not less than 40 mm, peeled from seeds with evenly cut edges or cut into slices not less than 30 wide mm. For canned food "Assorted Bukovinian No. 1 and No. 2" of the first grade - pepper with a seed chamber (at the consumer's request). For premium marinades, pepper is used only in the biological stage of maturity;

purslane - shoots with small fleshy leaves without woody and fibrous particles;

tomatoes - red, brown, in the stage of milky ripeness and green, developed, whole, size in the greatest dimension for round ones no more than 60 mm, for plum-shaped ones 35-70 mm long, 25-40 mm in diameter;

table beets - peeled, whole up to 50 mm in greatest dimension or cut into cubes or pieces with edge sizes of 10-30 mm, noodles with edge sizes of 5-10 mm or plates 5-10 mm thick, as well as halves, quarters or eights depending on the type of fruit;

beans - in pods up to 90 mm long or pieces no more than 30 mm long;

horseradish - peeled with the lower and upper parts of the root removed, crushed on grating machines or grinders with a grating hole diameter of no more than 5 mm;

garlic - peeled, whole cloves with cut off lobes or whole heads;

apples in marinades with cabbage - cut into slices 20-25 mm wide with the seed nest removed;

pumpkin - peeled and seeds, cut into cubes or pieces with a side size of 10-30 mm, noodles with a side size of 5-10 mm and a length of up to 60 mm;

cranberries in marinades with cabbage - whole berries without stalks;

assorted vegetables for marinades - whole or cut into cubes, slices, halves, no less than 15 mm in size (smallest dimension) and no more than 30 mm (largest dimension).

Vegetables used for pickling must be fresh, not overripe, clean, with dense pulp, not damaged by diseases and pests, without mechanical damage, not ugly, not steamed and not frozen.

Raw materials prepared for pickling are sorted by quality and size, washed, in some cases blanched and crushed. After this, the vegetables are poured with a marinade mixture consisting of acetic acid, sugar, salt and spice extract. A spice extract is prepared by infusing spices, taken in the ratio established by the recipe, in 20% acetic acid for 10-15 days. After filtration, the extract is added to the filling. The filled jars are sealed and pasteurized at 85-90°C, then cooled.

To obtain high-quality pickled vegetables and fruits, marinades must be aged for 2-4 weeks in warehouses. During this time, vegetables and fruits are evenly soaked in the filling and acquire a characteristic consistency, smell and taste. Many types of vegetable raw materials are blanched to speed up the ripening process.

Pasteurized weakly acidic marinades contain from 0.4 to 0.6% acetic acid, and acidic ones - from 0.61 to 0.9%. Vegetable marinades contain 1.2-2.5% salt and 1.5-4.0% sugar. Marinades from white cabbage, cauliflower, onions and garlic are made only sour; from cucumbers, tomatoes, sweet red peppers - only slightly acidic; of all other vegetables - slightly acidic and sour.

For pickling, you can use pickled (fermented) vegetables, which are washed with a salty solution before pouring the marinade and defective ones are removed.

Canned food for the retail chain is packaged in glass jars sealed with varnished lids or varnished metal jars with a capacity of no more than 2 dm 3 . At the consumer's request, canned food is packaged in jars with a capacity of up to 3 dm 3.

Canned food for export is packaged in clear glass jars with a neck rim and metal cans with a capacity of 1 dm 3 .

The inner surface of metal cans must have a two-layer coating to ensure the safety of the product during storage. The shelf life of vegetable marinades is 2 years from the date of manufacture.

Requirements for the quality of vegetable marinades

Vegetable marinades, depending on quality indicators, are divided into two grades: highest and first.

Vegetable marinades made for export must meet the requirements for premium marinades and the foreign trade association's purchase order.

Marinades from pre-salted tomatoes and cucumbers and chopped vegetables (except assorted vegetables): cabbage, beans, zucchini and squash - are rated only as first grade.

Marinades from green whole tomatoes and sliced cucumbers and onions are not divided into commercial grades. Their quality indicators must meet the requirements of first grade.

According to organoleptic indicators, vegetable marinades must meet the following requirements. Appearance: whole or sliced vegetables, uniform in size and configuration; for pickled sweet peppers and according to the degree of maturity, color - healthy, clean, not wrinkled, not wrinkled, without mechanical damage.

For assorted vegetables - whole or chopped. A free layer of filling without fruits is allowed, height, mm, not more than: 20 - for cans of types I, II, III 82-500; 25 - for cans I, II, III types 82-1000; 30 - for cans I, II, III types 82-2000; 53 - for cans I, II, III types 82-3000.

For the highest grade, no more than 20% of the tomato fruits with cracked but not peeled skin are allowed; for the first grade - tomato fruits with cracked but not crawled skin are allowed.

Deformed red tomatoes are allowed for the highest grade no more than 10%, for the first grade no more than 15%. For the first grade, gaps on pepper fruits in the place of cleaning from the seed nest (provided that the shape of the fruit is preserved) of no more than 15 mm are allowed.

The presence of cracked and wrinkled whole fruits in a jar with a capacity of up to 1 dm 3 is allowed, no more than 30%, with a capacity of more than 1 dm 3 - no more than 10% (by weight).

Single specimens of uneven fruits are allowed to ensure net weight and element ratio; for chopped pumpkin and beets - uneven cubes or pieces up to 20%, for chopped cabbage - uneven strips up to 25%.

The taste and smell are pleasant, slightly acidic or sour, or sweet and sour, characteristic of pickled vegetables of this type, moderately salty with the aroma of spices, if oil is added - with a taste of vegetable oil. For the first grade, a less pronounced taste is allowed for pickled sweet peppers. Foreign tastes and smells are not allowed.

Color: vegetables of the same type - homogeneous, close to natural, without spots, greenness or burns.

Eggplants are purple with a light brown tint.

Cucumbers - with a shade from green to olive.

Squash and zucchini - from greenish-white to yellow.

Peppers are red, yellow, yellow-orange or green to olive green, characteristic of fruits in the technical or biological stage of maturity. Uneven coloring of one pepper fruit is not considered uneven coloring.

Tomatoes - for varietal products - from milky brown to red, for ungraded products - green.

Peppers of heterogeneous color with spots (green) of no more than 20% of the total surface of the fruit are allowed for the first grade in a jar. In marinades of brown tomatoes - tomatoes at the milk stage of maturity up to 20% of the count, for the first grade there is natural spotting of single fruits.

Consistency: vegetables are dense, uncooked. Cucumbers, zucchini, and squash are elastic with crispy flesh, without voids, and with underdeveloped seeds. For the first grade are allowed

vegetables with less dense flesh, cucumbers, zucchini, squash with less crispy flesh; for pumpkin, lightly cooked fruit by weight, no more than 5%.

Filling quality: transparent, colorless or with a tint characteristic of a certain type of canned food, with or without spice particles. Transparency is not necessary for cabbage in apple juice. For the first grade, a small amount of suspended particles of pulp and individual seeds is allowed, causing a slight clouding of the filling.

According to physical and chemical indicators, vegetable marinades must meet the following requirements.

Mass fraction of vegetables from the net weight of canned food indicated on the label, %, no less: for whole - 50, sliced - 55, in marinades "Cucumbers, sliced in circles, with onions": sliced cucumbers - 50, onions - 5.

Mass fraction of soluble dry substances, %, not less:

Low-acid marinades: assorted No. 2, 3, 4, b, and 7, assorted Bukovinian No. 1 and 2, whole eggplants, eggplants with sweet peppers, cucumbers with onions, whole and sliced cucumbers, whole and sliced zucchini and squash, red tomatoes, brown, milk, green, domestic tomatoes, green beans, purslane - 4.0, assorted No. 1 and 5, Moldavian gogoshars, sweet peppers (including tomato-shaped) whole and chopped - 6.0, white cabbage with cranberries, white cabbage with apples and cranberries, red cabbage, white cabbage, assorted Belgorod - 7.0, whole and chopped beets, red beets with horseradish, pumpkin, white cabbage in apple juice - 10.0;

Sour marinades: cauliflower - 5.0, white cabbage with beets, white cabbage with carrots - 8.2, onions, chopped onions - 10.0, garlic - 19.0.

The mass fraction of chlorides in marinades of all types is 1.5-2.0%, with the exception of sweet pepper (including tomato), gogoshar in Moldavian style, eggplant with sweet pepper - 1.0-1.5%, pumpkin - 0, 1-0.2%. Mass fraction of titratable acids (calculated as acetic acid) for weakly acidic marinades - 0.5-0.7%, for acidic marinades - 0.71-0.9%.

The mass fraction of fat in Moldavian-style gogoshars is no less than 3%, in pickled sweet peppers (with added oil) - no less than 0.5%, in eggplants with sweet peppers - no less than 5%.

The mass fraction of spices from the net weight of canned food indicated on the label is 1.0-1.5%.

Mass fraction of sugars
- not less than 1.0%.

The mass fraction of cabbage sediment in apple juice is no more than 0.4%.

The mass fraction of sorbic acid for cabbage in apple juice is no more than 0.05%.

Foreign and mineral impurities are not allowed.

Mass fraction of spices (when using domestic spices) and sugars
determined in canned food for export.

It is allowed, by order of a foreign trade association, to change the mass fraction of sugar and chlorides in canned food for export.

TECHNICAL AND TECHNOLOGICAL CARD No. Vegetable marinade with tomato

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Vegetable marinade with tomato produced by a public catering facility.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

		I		II		III
	BRUTUS	NOTT	BRUTUS	NOTT	BRUTUS	NOTT
	THAT	ABOUT	THAT	ABOUT	THAT	ABOUT
Carrot	438	350	625	500	750	600
Bulb onions	298	250	238	200	179	150
Or leek	329	250	263	200	-	-

Parsley (root)	67	50	-	-	-	-
Or celery (root)	74	50	-	-	-	-

Tomato puree	300	300	200	200	150	150
Vegetable oil	100	100	100	100	100	100
Vinegar 3%	300	300	300	300	300	300
Sugar	35	35	30	30	25	25

Fish broth or water	100	100	100	100	120	120
Exit	-	1000	-	1000	-	1000

4. TECHNOLOGICAL PROCESS

Vegetables are cut into strips, sautéed in vegetable oil, then tomato puree is added and sautéed for another 7-10 minutes. After this, add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15-20 minutes.

At the end of cooking, add bay leaf, salt, and sugar.

REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Vegetable marinade with tomato rich in vitamins and minerals such as: vitamin A - 355.6%, vitamin C - 15.8%, vitamin E - 25.3%, potassium - 14.4%, cobalt - 20%

What are the benefits of vegetable marinade with tomato?

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

still hide

You can see a complete guide to the most useful products in the appendix.

Required Products:

pollock - 250 g fillet

wheat flour - 1 teaspoon

vegetable oil - 4 teaspoons

vegetable marinade with tomato - 200 g

green onion

parsley

salt

ground black pepper - to taste

Number of servings: 4

Cooking time: 30 min.

Cut the pollock fillet into portions, roll in flour mixed with salt and pepper, and fry in oil until cooked.

Place the fried fish on a plate and pour over the marinade. Keep in the refrigerator for 2–3 hours.

Finely chop the parsley and green onions. Before serving, decorate the fish with herbs.

Vegetable marinade with tomato:

Required Products:

carrots - 2 pcs.

onion - 1 head

parsley root - 1/2 pcs.

vegetable oil - 3 tbsp. spoons

tomato puree - 3 tbsp. spoons

vinegar 3% - 1 glass

fish broth or water - 1 cup

black peppercorns - 3 pcs.

ground cinnamon and cloves - 1 teaspoon each

salt, bay leaf, sugar - to taste

Cooking method:

Cut the carrots and parsley root into strips, the onion into rings and half rings.

Saute the vegetables in oil, add tomato puree and continue sautéing for another 5 minutes.

Add fish broth or water, vinegar, pepper, cloves, cinnamon and simmer over low heat for 15-20 minutes.

At the end of cooking, add bay leaf, salt and sugar.

Recipe borrowed from the Million Menu website

Required Products:
pollock - 250 g fillet
wheat flour - 1 teaspoon
vegetable oil - 4 teaspoons
vegetable marinade with tomato - 200 g
green onion
parsley
salt
ground black pepper - to taste

Number of servings: 4

Cooking time: 30 min.

Recipe preparation method:
Cut the pollock fillet into portions, roll in flour mixed with salt and pepper, and fry in oil until cooked.
Place the fried fish on a plate and pour over the marinade. Keep in the refrigerator for 2–3 hours.
Finely chop the parsley and green onions. Before serving, decorate the fish with herbs.

Vegetable marinade with tomato:

Required Products:
carrots - 2 pcs.
onion - 1 head
parsley root - 1/2 pcs.
vegetable oil - 3 tbsp. spoons
tomato puree - 3 tbsp. spoons
vinegar 3% - 1 glass
fish broth or water - 1 cup
black peppercorns - 3 pcs.
ground cinnamon and cloves - 1 teaspoon each
salt, bay leaf, sugar - to taste

Cooking method:
Cut the carrots and parsley root into strips, the onion into rings and half rings.
Saute the vegetables in oil, add tomato puree and continue sautéing for another 5 minutes.
Add fish broth or water, vinegar, pepper, cloves, cinnamon and simmer over low heat for 15-20 minutes.
At the end of cooking, add bay leaf, salt and sugar.