Vegetable caviar - queen of snacks

Vegetable caviar - queen of snacksAmong the group of canned vegetable snacks Vegetable caviar is the most common.


Vegetable caviar, depending on the type of the main raw material, is produced in the following names: caviar from squash (or patissons), caviar for squash vitaminized, caviar from eggplants, from beet, from onions, eggs from eggplant Podolsk.


Prepared raw material after washing and cleaning comes to cutting.

Cutting. Squash cut into circles with a thickness of 15 to 20 mm on the machine RZ-KIZH (with simultaneous removal of the stem) or crushed into pieces ranging in size from 8 to 12 mm on a crusher A9-KRV, A9-KIS or other types. Eggplants cut into circles from 40 to 50 mm; squash (along the radius or diameter) - on a part from 15 to 20 mm thick; carrots, beets and white roots - on noodles with sides from 5 to 7 mm; onions - on mugs from 3 to 5 mm thick; garlic is ground on a top with a diameter of the holes of the gratings from 2 to 4 mm, and greens - with a diameter of the holes of the gratings from 3 to 4 mm. To remove fines, chopped carrots and white roots are sieved in a washing-shaking machine, small pieces of root vegetables are fried in special nets with a hole diameter of not more than 1.5 mm.


Small root vegetables (up to 60 mm long) and onions with a diameter of up to 35 mm are fried in a whole.


Roasting Zucchini, eggplants, root vegetables, onions and beets are fried in vegetable oil at a temperature of 130-140 ° C to give the product a pleasant taste, aroma and calorie increase in automated steam-oil ovens APMP-1. The duration of roasting vegetables is usually from 5 to 20 minutes, but at each factory the time is set by experience. The readiness and quality of the fried product is controlled by appearance, taste, apparently the percentage of uzharki and the percentage of absorbed oil. The apparent percentage of cooking, depending on the type of raw material and the method of making caviar, varies from 25 to 50% (for squash and squash), while the absorbency of the oil changes from 1.5 to 13%, respectively. The greatest absorbency in onions is 27%. 122


If, after roasting, the percentage of absorption of oil by vegetables turns out to be below the norm indicated in the instructions, then the missing quantity of roasted vegetable oil is added directly to the mixer.