The selection of technological parameters of vegetable canned food

The research objective was studying the influence of crushing (cutting) of vegetables and the way of their heat treatment on organoleptic properties of received vegetable canned food (borshch filling) and their safety. The following ways of cutting vegetables were considered while the production of vegetable canned food for dinner: cubes, straws, crushing on a large grater. It was established that the most optimum way of crushing had been cutting by straws - in the form of bars with the thickness 1-2 mm, with the length - 2.5 cm. In the course of working out technological parameters a lot of preliminary researches of receiving the borshch filling by the method of browning and scalding of vegetables were carried out. Vegetable canned food received by browning method was characterized by more saturated, expressed color and taste. One of the tasks solved during the research was studying the possibility of the extension of storage periods of vegetable canned food (borshch filling) without the loss of their quality. After the violation of the tightness of packing the longest periods of storage (at the temperature + 4 °C - to 20 days, at the temperature + 25 °C - to 8 days) were noted for the borshch filling received from browned vegetables cut by straws. The results of tasting assessment of the borshch filling having the highest assessment (10 points) when cutting vegetables straws and using the method of browning were given. Received vegetable canned food in organoleptic indicators conforms to the requirements of State Standard 18316-2013 and can be recommended for future production.