Processing of fruits and vegetables that have lost their marketable appearance. Methods for processing vegetables and fruits
The food industry is facing increasing demand for recycling services. A significant part of grown and produced products requires further processing, since they do not reach the end consumer or spoil before sale. In the field of growing, preparing and processing vegetables and fruits, professional disposal services are becoming more in demand every year. It is important to find a partner who will not only process waste, but also provide the necessary documents.
Why is it important to recycle fruits and vegetables?
Food waste in modern classification has received a certain hazard class. All residues must be properly collected, transported and processed. If unsold fruits and vegetables end up in a landfill, biological pollution occurs environment. IN small quantities such waste will not harm the ecosystem, but large quantities will lead to unpleasant consequences:
contamination of land and groundwater with pathogenic microflora, which kills all living things around;
oversaturation of the environment with rotting products in high concentrations with unpleasant consequences;
spreading unpleasant odors on the ground, deterioration of the sanitary and epidemiological situation;
reduction in soil quality by long years forward, which is unacceptable in the current conditions.
For these reasons, recycling actions are carried out, which are also necessary for vegetables. The products are disposed of by a company that has a special license for this type of activity. The service will be required by stores, large retail chains, food wholesalers, farmers and processors food products. Without recycling contracts, the company risks significant fines.
Basic methods and methods of recycling vegetables
Food waste may be disposed of if it is past its expiration date, damaged, or if significant amounts of nitrates or pesticides are found. Each case will use a different approach to disposal procedures. Disposal of vegetables involves processing without residue using the following stages of the process:
grinding and mixing various wastes for further processing naturally;
room in compost pits for natural decay and fertilizer formation;
disposal of waste that cannot be further used for fertilizers in landfills;
production and transfer of secondary products to agriculture for application to soils.
Each recycling industry strives to complete all work without leaving any residue. This protects nature and increases the efficiency of waste recycling. It is important to consider the requirements for the collection and storage of food products subject to disposal. In order for the disposal of vegetables and fruits to proceed correctly, it is better to contact specialists and get recommendations on all stages of this process.
We order high-quality food processing
To remove and dispose of leftover fruits and vegetables, use the services of the EKOUMVELT company. We offer a modern approach to each task, developing methods for treating waste without residue in all cases. Current processing methods are an important advantage of our services. The company’s specialists will provide consultations on the issues of collecting products, carry out removal from the territory of your enterprise, carry out processing and issue a set of reports. You can ask all questions by phone.
A detailed analysis was carried out by Interagro analysts
In general, about a third of vegetables and fruits are processed in the world. It is noted that the more developed the economy, the higher the share of vegetables and fruits is sent for processing. So in the USA up to 50% is recycled, in the EU - about 20%, in France - 20%, in Sweden - about 17%, in Belarus - 10%. In Russia, according to various estimates, 15-25% of collected vegetables and fruits are processed. For comparison, in the Soviet Union about 80% of the harvest was processed.
The most popular ways processing are freezing (57%), canning (38%) and drying (5%). However, in recent years the situation has been changing - the demand for canned vegetables and fruits is constantly decreasing (by 20% over the last 10 years), especially for canning with vinegar or sugar. On the other hand, the frozen market grew by about 10% over the same period. Preference is given to shock freezing.
The market for so-called “convenient products” (convenient for preparation and consumption, so as to spend less time on cooking) has been gaining momentum especially rapidly in recent years. These include the following segments: slicing, ready-made salads, vacuum and other “smart” packaging, which can, for example, change color if the product in the package is spoiled due to a gas leak or improper temperature conditions. There is a growing demand for innovative products, such as spaghetti made from vegetables rather than wheat.
Situation in Russia
The structure of fruit and vegetable processing in Russia is somewhat different: 43.9% - puree, 28.8% - canning, of which 15.0% - canning without vinegar, 3.2% - canning with vinegar, 1.8% - canning with sugar. Then come juices, nectars and drinks - 24.6%, frozen - 1.9%, including 0.4% products that were heat-treated with further freezing. Slicing is only 0.2%. At the same time, the cutting segment has grown over Last year 3.3 times: cutting potatoes 1.6 times, cutting vegetables - 5.2 times.
Fruits and/or vegetables account for 56.7%, other vegetables - 21.1%, mushrooms - 5.4%, potatoes - 4.2%, apples - 4.1%.
Source: Rosstat, Interagro estimates
According to Interagro company estimates, Russian production, according to 2017 data, covers 81% of consumption in physical terms (weight). At the same time, a third of raw materials for the Russian processing industry imported from abroad. In other words, Russia has a weak own raw material base. The growth rate of raw material production is still insufficient for industry. Import level (19%).
A detailed analysis of imports shows that conservation is 57.3%. Of these, 32.8% is preserved without vinegar, 2.3% without sugar, 11.4% with vinegar and 10.8% with sugar. Freezing - 12.1%, including 11% - products were subject to heat treatment with further freezing. Juice - 18.4%, puree - 8.6%, sliced - 0.9%, hemogenic - 0.9%.
Processed tomatoes are imported 14.5%, potatoes - 12.5%, citrus fruits - 11.4%, apples - 9.6%.
Source: Customs statistics, Interagro estimates
Thus, it can be stated that the largest share of imports is that little is produced in Russia: 88% from grapes, 60% from tomatoes. What grows well in Russia is processed more - peas (77%), apples and berries (64%), potatoes (58%).
To change the situation towards accelerating import substitution in the fruit and vegetable processing segment, the “Strategy for the Development of the Food and Processing Industry” was adopted Russian Federation until 2020”, as well as its subprogram “Development of the sub-sector of crop production, processing and sale of crop products”. This program provides for the solution of the following tasks:
stimulating an increase in production volumes of main types of agricultural products and food and processing industry products;
stimulating the modernization and renewal of the material, technical and technological base for the functioning of agricultural production;
creating favorable conditions for increasing the volume of investments in the agro-industrial complex.
Processing plants in Russia
There are currently about 300 large and medium-sized enterprises in the industry.
Table 1. Main processing plants (TOP 10)
Name |
Kind of activity |
Revenue, billion rubles |
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JSC "MOULTON" |
Saint Petersburg |
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FRITO LAY MANUFACTURING LLC |
Moscow region |
Potato processing and canning |
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JSC "GARDENS OF PRIDONYA" |
Volgograd region |
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OOO "PROMCONSERVY" |
Smolensk region |
Other types of processing and canning of fruits and vegetables |
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LLC "SOUTHERN JUICE COMPANY" |
Krasnodar region |
Production of juice products from fruits and vegetables |
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LLC "AGRANA FRUIT MOSCOW REGION" |
Moscow region |
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CJSC "BELAYA DACHA TRADING" |
Moscow region |
Other types of processing and canning of fruits and vegetables |
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LLC "SUNFRUIT-TRADE" |
Perm region |
Production of juice products from fruits and vegetables |
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JSC "OREKHPROM" |
Krasnodar region |
Processing and canning of fruits and nuts |
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FERELGAM LLC |
Moscow region |
Processing and canning of fruits and vegetables |
142200, MOSCOW region, SERPUKHOV, 1st NOGINSKY Ave., 5
140054, MOSCOW region, KOtelNIKI, DZERZHINSKOYE highway, no. 5
140500, MOSCOW region, LUKHOVITSY, st. GAGARINA, 43
141006, MOSCOW region, MYTISCHI, lane. RUPASOVSKY 1st, 7, apt. 67
143515, MOSCOW region, ISTRA district, p/o SINEVO, village KURTNIKOVO
143980, MOSCOW region, ZHELEZNODOROZHNY, st. YUZHNAYA, 1
140230, MOSCOW region, VOSKRESENSKY district, ALESHINO SL, st. CHKALOVA, 1/1
144009, MOSCOW region, ELEKTROSTAL, st. SPORTIVNAYA, 27
140473, MOSCOW region, KOLOMENSKY district, village. NEPETSINO, "FEED WORKSHOP" BUILDING
143000, MOSCOW region, ODINTSOVO, WESTERN INDUSTRIAL ZONE
142144, MOSCOW, SHCHAPOVO
141554, MOSCOW region, Solnechnogorsk district, Krivtsovo village, 5A, office. 8
143821, MOSCOW region, LOTOSHINSKY district, village NEMKI, no. 1
142190, MOSCOW, TROITSK, st. SOLNECHNAYA, 12
141800, MOSCOW region, DMITROV, PROMYSHLENNY lane, 1, bldg. 3
141600, MOSCOW region, Klin, VOLOKOLAMSKOYE highway, 31
141070, MOSCOW region, KOROLEV, OKTYABRSKY boulevard, 12
141606, MOSCOW region, KLIN, st. ZAKHVATAEVA, 4, apt. 006
143397, MOSCOW region, NARO-FOMINSKY district, ROZHNOVO village, 16
141100, MOSCOW region, Shchelkovo, 1st SOVETSKY lane, 25
141600, MOSCOW region, KLIN, st. MOSKOVSKAYA, 28
142641, MOSCOW region, OREKHOVO-ZUEVSKY district, village DAVYDOVO, st. ZAVODSKAYA, 2
143980, MOSCOW region, ZHELEZNODOROZHNY, st. AVTOZAVODSKAYA, 17
141200, MOSCOW region, PUSHKINO
143985, MOSCOW region, BALASHIKHINSKY district, SOBOLIKHA village, st. NOVOSLOBODSKAYA, 17
140004, MOSCOW region, Lyubertsy, village VUGI
142600, MOSCOW region, OREKHOVO-ZUEVO, st. VOKZALNAYA, 2
140578, MOSCOW region, OZERSKY district, EMELYANOVKA village, OFFICE OF JSC "EMELYANOVKA"
141980, MOSCOW region, DUBNA, st. MOKHOVAYA, 11, apt. 801
140150, MOSCOW region, RAMENSKY district, r. BYKOVO, st. PRAVOLINEINAYA, 1
142200, MOSCOW region, SERPUKHOV, st. CHEKHOV, 17
142912, MOSCOW region, KASHIRSKY district, BOLSHOE RUNOVO village, ADMINISTRATIVE BUILDING, room. 9
140080, MOSCOW region, Luberetskiy district, KRASKOVO DP, post office box 23
140004, MOSCOW region, Lyubertsy, st. ELECTRIFICATION, 26A
141511, MOSCOW region, Solnechnogorsk district, NOVOYE, st. SANATORNAYA, 13
140341, MOSCOW region, EGORIEVSKY district, p/o EFREMOVSKAYA, p. NOVIY, JSC "EGORIEVSKOE"
142380, MOSCOW region, CHEKHOV district, village LYUBUCHANY, TERRITORY OF JSC "INSTITUTE OF ENGINEERING IMMUNOLOGY", bldg. 5
141070, MOSCOW region, KOROLEV, st. PIONERSKAYA, 1
141069, MOSCOW region, KOROLEV, PERVOMAISKY microdistrict, st. SOVETSKAYA, 39A
141600, MOSCOW region, KLIN, LENINGRADSKOE highway, 88 KM
142100, MOSCOW region, PODOLSK, st. FEDOROVA, 19
141800, MOSCOW region, DMITROV, BIRLOVO POLE, JSC "DPSO"
141821, MOSCOW region, DMITROVSKY district, RYBNOE settlement, 13
141300, MOSCOW region, SERGIEV POSAD, st. Zheleznodorozhnaya, 22
143400, MOSCOW region, KRASNOGORSK, p/o 9, st. LENIN, 26A, PO Box 42
143144, MOSCOW region, RUZSKY district, KOLYUBAKINO village, st. MAYORA ALEXEEVA, 17
143900, MOSCOW region, BALASHIKHA, CENTRAL COMMUNAL ZONE, st. TEXTILSCHIKOV, 16 VEGETABLE CATERING BASE
141280, MOSCOW region, PUSHKINSKY district, ASHUKINO DP, st. OSTROVSKY, 21
141200, MOSCOW region, PUSHKINO, microdistrict "DZERZHINETS", 11, apt. 129
142715, MOSCOW region, LENINSKY district, village SVKH IM. LENIN
143581, MOSCOW region, ISTRA district, village. PAVLOVSKAYA SLOBODA, st. SADOVAYA, 1
Wise businessmen with extensive experience and understanding of the essence of the laws of market development advise not to start your business journey in areas with high competition. They recommend looking for innovative products and services and occupying empty niches in which only a few currently operate.
It is not necessary to enter the market with your own start-up. You can use new ideas that have begun to be implemented in the USA or European countries. Many of them are already successful and in demand abroad, but are not yet available to Russian consumers.
Processing of fruits and vegetables that have lost their marketable appearance
The relative abundance and marketing policies of grocery stores provide customers with the opportunity to choose vegetables and fruits. This picture looks especially vivid in supermarkets, where customers line up in long lines and examine each apple or orange for a long time, trying to buy the most beautiful and ripe fruits. The remaining products are quite suitable for consumption, but have an unsightly appearance. The shelf life of food, especially fresh food, is short. The supermarket management will have to throw away the leftovers.
But this resource can be used wisely and launch a line for processing illiquid stock and producing various food products from it: juices, jams and purees, fruit and vegetable salads, soups and cereals. We are not talking about rotten vegetables and fruits, but about those that have simply lost marketable condition. Enter into an agreement with the management of several supermarkets and buy raw materials from them at a low price. Finished products can be sold in the same supermarkets.
Ecotourism
This is a very fashionable and promising direction. Relaxing in the outback, living in a rural house or in a tent, hiking along picturesque and non-trivial routes attract wealthy residents of megacities who are tired of the bustle of the city. Eco-tourism is an excellent alternative to boring luxury resorts and idle lounging on the beach.
Organizing such tours requires minimal costs and is not particularly difficult, but brings high profits. Eco-tourists don't wait comfortable conditions, they are looking for new, sometimes thrilling sensations, they want to test their endurance and get closer to nature at least for a short time. But it is still necessary to ensure the safety of customers.
Selling a liquid that repels water
Profitable business can be created by selling innovative products. One of them is Ultra Ever Dry. This is a revolutionary substance that has the ability to repel any liquid. The surface treated with Ultra Ever Dry does not get wet or become contaminated with liquid concrete mixtures, oils, or liquid dirt. This product can be used at home, in construction and repair work, and in production.
The advantage of selling innovative products is favorable terms of cooperation from manufacturers and the opportunity to occupy a free niche.
Outsourced call center
All more companies Those working in sales and service areas feel the need to maintain constant communication with customers. Most effective method, which allows you to inform about new offers, conduct surveys and provide a full-fledged service - telephone communication.
Only very large and successful companies have the opportunity to create and maintain the work of their own call center at the proper level. Most enter into contracts with companies that provide this service on an outsourcing basis. To create such a center you need premises, computer equipment, a single number, multi-channel communication with free incoming calls and special software. This service is extremely in demand.
Exclusive fragrances for every company
Researchers have long known about a person’s ability to perceive various odors on a subconscious level and remember them. Until recently active work with the olfactory organs was carried out in the cosmetology and food industries. But now a new, very interesting direction is developing in the USA and European countries. For each company, a unique scent is created, which is sprayed in all offices and points that work with clients. It turned out that this is a very powerful marketing technique - it endears visitors and allows them to remember each company by its smell.
In Russia, this direction is at the stage of development. There is no competition. A business that will create exclusive scents for customers and offer services in the form of installing atomizers and fillers with aromatic substances is doomed to great success and high profits.
Sale of door handles with disinfecting effect
Public institutions and transport, medical institutions, retail outlets and banks are visited by a lot of people throughout the day. What accumulates on door handles and handrails in the buildings of these establishments great amount microbes, many of which are quite dangerous, are known to everyone.
The English company Altitude Medical has proposed an elegant and effective way to combat infection - innovative door handles Pullclean. A dispenser with a disinfectant is installed inside these products. Everyone who touches this handle and opens the door receives a small portion of the substance and reliable protection against infectious and bacterial diseases.
The innovative door handle will go on sale at the end of the year. The manufacturer set the cost of each product at $200. Those who start offering these door handles to their customers will see significant profits, as this innovation has generated enormous interest. This is just the first of a completely new line of products. Soon new products will begin to appear on the market that will protect people from various viruses. This direction promises very optimistic prospects for entrepreneurs.
Terminals for selling rolls
This idea is a huge success in European countries. Manufacturers of special vending machines for selling drinks, crackers, sweets and chips offered new model. These machines are specialized for selling rolls.
Until this time, the dish could only be ordered in some restaurants and sushi bars. The technology for their preparation is simple, but requires precise adherence to proportions. Huge growth Demand for rolls has been noticed in all countries. Now the dish can be bought at a regular terminal. Those who have already purchased special machines talk about significant profits that exceeded the most optimistic forecasts. If you are already in the terminal service industry or are planning to enter this business, purchasing such a machine will be an excellent investment. The initial cost of the device is 150,000 rubles.
Advertising + weather forecast
The idea of combining clothing advertising with information about current state weather problem originated with a French company. Special software and a weather sensor are installed in the advertising billboard. Images of girls in outfits change depending on temperature and humidity. If it's raining, the model is dressed in a raincoat and holds an umbrella in her hands, in hot weather a girl in a light dress; when it got cold, she was wearing a warm coat or fur coat.
This technique has significantly increased sales for clothing stores, but can also be used in the restaurant business. For example, billboards can display dishes that are suitable for a certain time of day or recommended for consumption in specific weather conditions.
Custom houses
Wide range of offers for mortgage loans, the emergence of new building materials and “smart” technologies have increased the chances of every family to acquire own home. Cottage communities are growing like mushrooms after rain. House owners compete with each other in the size and beauty of their cottages and original design personal plot, install energy saving systems and other new products that allow you to get maximum comfort at a competitive price.
But many people want to get a unique home. The demand for custom projects is extremely high. If you work in the field of design and construction or are just planning to enter this business, occupy a niche in creating unusual houses. It’s still vacant here, but the number of people wanting to get unique housing or office space is growing at an incredible pace.
Temporary personal driver
This service was offered by one of European services Taxi. IN big cities many clients order a car every working day in order to take their children to school and get to work. In the evening the situation repeats itself - you need to call and wait for a taxi for a while to get home and go shopping. During the working day for many entrepreneurs and office workers traveling to a business meeting or other company matters also involves the need to use transport.
The essence new service– concluding an agreement with a taxi service for a certain period of time. The travel schedule and possible changes are discussed in advance. After this, the client receives a personal taxi, eliminating the need to call a car and wait for its arrival. At the specified time, a personal driver with a car will be waiting for him at the entrance.
Washing vegetables and fruits.
Doing business (business process management)
Expenditure.
Food plant origin is of utmost importance in people's lives. It has been scientifically proven that plant foods provide the human body with such important substances for biochemical processes as carbohydrates, vitamins and macro- and microelements. Also, fruits and vegetables release aromatic and flavoring substances that enhance the taste characteristics of food, which leads to its good absorption.
As a rule, fruits and vegetables have a short shelf life of fresh. Various microbes and enzymes act on them and quickly spoil them. Only dried fruits and vegetables can have a long shelf life. However, during the drying process, the properties of fresh fruits and vegetables change significantly, due to which dried fruit and vegetable products have new properties.
Nutritional value and organoleptic properties change due to significant destruction of the chemical components of raw materials, as well as the spices and acids used, as well as the formation of new substances. The assortment of dried fruits and vegetables is extensive and is periodically updated through the use of new technologies in the drying process. Now the assortment is increasing due to the percentage increase in dried fruits and vegetables in freeze-drying.
Today, it is becoming more and more profitable for enterprises to process vegetables and fruits, it is becoming successful business. Let's consider all the advantages of this business.
1. The consumer now increasingly prefers semi-finished and finished products.
2.Is being implemented Government program support for this industry.
3.Production profitability increases due to the expansion of the range finished products, the use of various packaging, the possibility of processing substandard raw materials, modernization production lines and process improvements.
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Shops for processing fruit and vegetable raw materials are divided by specialization:
1. Primary processing, resulting in a product washed and packaged, or ready for further technological stages.
2. Recycling, which includes cleaning, cutting and packaging of individual products and their mixtures in the form of salads.
3. Deep processing, including cooking, freezing, drying, canning.
In the workshops low power, this is up to 500 kg/hour, mainly used separately standing cars, and is widely used manual labor. For workshops of medium power, from 500 to 1000 kg/hour, and high power, this is over 1000 kg/hour, the use of automatic and semi-automatic lines with minimal use of human resources is typical.
Complex processing of vegetables and fruits.
When your workshop is operating in one shift, you need from 12 to 15 people, including the company management, technologist, workshop manager, loaders, storekeeper, head of the finished product sales department, and workers. With this working process, the maximum output of your enterprise will reach 80 tons per month.
Consequently, with such indicators, the workshop’s monthly revenue can reach up to 3 million rubles, and the net profit will be 500 thousand rubles. With an initial investment of 15 million rubles for rent, equipment, fund wages, other expenses, as well as having a sales market and favorable conditions work, the payback period for the workshop is about 2.5 years.
Technologies and equipment for processing fruits and vegetables.
IN catering In addition to fresh fruits and vegetables, processed fruit and vegetable products are widely used. The most common processing methods include drying, canning high temperatures in hermetically sealed containers, salting and fermentation, pickling, canning with sugar, freezing and a number of other methods.
The first stage in the process of processing fruits and vegetables always involves washing the products.
Dried products come in the following types. These are potatoes, herbs (celery, parsley, dill), peas, white cabbage, onions, white roots, carrots, chicory, beets, garlic.
For the drying process, only good quality raw materials that meet the requirements of the standard should be used.
Potatoes, beets, carrots, cabbage are blanched until half cooked. This is done so that the products after drying do not require subsequent cooking. Onions, white roots, garlic, and spicy herbs are not blanched in order to preserve the taste of the product. The drying process is carried out to a certain humidity of 12 to 14 percent.
The exception is mashed potatoes, which are dried as a thin film to a moisture content of 4 to 6 percent. Dried products must comply with the standard.
Dried potatoes are obtained by drying peeled or cut into cubes, slices or columns of blanched potatoes. Packaged in bulk or in briquettes.
Dried green peas are obtained by drying blanched green peas.
Dried herbs are obtained by drying fresh parsley, dill and celery. Packaged in bulk or in powder form.
Dried white cabbage is obtained by drying chopped blanched cabbage. Packed in bulk or in briquettes.
Dried root vegetables and onions are produced in bulk, as well as in the form of powder in briquettes.
Dried garlic is obtained in the form of chopped cloves or powder.
Dried grapes are raisins. The presence of spoiled and insect-damaged berries, mold, metal impurities and sand is not allowed in raisins. The taste and smell of raisins should correspond to fresh grapes, without unusual tastes and odors.
Fruit and berry powders are obtained from finely crushed apples, apple and grape marc. They have a pleasant smell. The color of fruit and berry powders ranges from light cream to light brown. They have an 8% mass fraction of moisture, sugar of at least 25% for apple powders, and at least 66% for grape powders, and contain 0.1% ash. Fruit and berry powders find their use in baking and confectionery production as raw materials rich in pectin and minerals.
The term “fermentation” is usually applied only to cabbage. They say “pickles” about cucumbers and tomatoes, and the term “pickled” is used for apples. All of the above products are obtained by canning using lactic acid bacteria.
Special conditions are created for the fermentation process. In order for lactic acid bacteria to reach the sugary juice located in the cells of plant raw materials, table salt is added to vegetables in dry form for cabbage, in the form of an 8 percent aqueous solution for cucumbers, causing plasmolysis of the cells and osmotic suction from the raw material juice. In the resulting juice, lactic acid bacteria begin to multiply, fermenting sugar.
Salt is also necessary for taste and preservation. By chopping vegetables, the cut surface is quickly covered with cell juice, which is good for fermentation. Lactic acid bacteria produce carbon dioxide, lactic and acetic acids, ethyl alcohol. All this suppresses the appearance of unwanted bacteria and the activity of enzymes that make vegetables soft.
Jam, preserves, jams, candied fruits and fruit and berry purees are obtained from fruit and berry raw materials using sugar. These products are in demand by many confectionery shops and catering establishments. Fruit- sterilized berry puree is crushed pulp of fruits, berries without skin, seeds, fibers, seeds. Only for purees from raspberries, strawberries, blackberries, black and red currants, cranberries, blueberries, the presence of seeds is allowed, and solid inclusions are allowed in pear and quince purees.
All visual and taste parameters must match those of the original berries and fruits. Color applesauce According to the standard, the color is from light yellow to cream; the color of apricot and peach puree should be from light yellow to orange. If there is darkening of the upper layers of the puree, and the separation of the hard phase of the puree is no more than 5 mm, then this is acceptable.
For puree, glass containers of three and ten liters are used. Storage temperature from 0 to 20 °C, air humidity not more than 75 percent. To preserve fruit and berry puree, sulfur dioxide, sodium benzoate, or sorbic acid are used.
Jam is made from fresh or sulfated puree. The raw materials for making jam are apricots, quinces, cherries, cherry plums, pears, peaches, dogwoods, plums, apples, and sometimes a mixture of berries and fruits is used. The consistency of the jam should be spreadable or dense.
The color of the jam must match the color of the fruit. To taste, the jam should have a sweet and sour taste, like the fruits from which the jam was made, and the smell of the jam should match the aroma of the fruit. According to the requirements of the standard, sugaring of jam, as well as the presence of foreign impurities, is unacceptable.
As a rule, jam is widely used in the confectionery and baking industries.
Fruit and berry jam is made from apples, plums, pears, peaches, apricots, tangerines and other fruits without stems and seeds. For raw materials, fresh, frozen or sulfated fruits are taken. The raw material is cut into slices or halves, then boiled with sugar to jelly, sometimes adding food pectin or organic acids.
Jam is prepared from fresh, frozen or sulfated raw materials. For this process, berries and fruits that are peeled, peeled, and seed nest are used. Fruits with pits can be used whole or pitted. Berries are always cleaned of sepals and stalks. The finished raw materials are boiled in sugar or sugar-treacle syrup.
Vanilla, cardamom, cloves and various spices can be added to the syrup. The taste of the jam should have a sweet or sour-sweet hue, reminiscent of the berries and fruits from which the jam was made. The jam should have soft fruits, but not boiled in any way. According to documentation requirements, the content of hard or overcooked fruits should not exceed 35 percent.
The consistency of the syrup in the jam should have a non-setting state. The syrup may contain a small amount of suspended particles of pulp from fruits and berries, but in general, it should be transparent.
To make candied fruits, fruit and berry raw materials are boiled in sugar or sugar-treacle syrup, glazed or sprinkled with sugar. Candied fruits can be produced from fruits and jam. In this case, the fruits are separated from the syrup, slightly dried at a temperature of 40 to 60 degrees in an hourly interval of 12 to 18 hours, sprinkled with sugar, and dried again to a moisture content of 14 to 17 percent.
Canned fruits and vegetables are divided into vegetable and fruit, that is, fruit and berry.
There are natural, lunch and filling, snack bars, concentrated tomato products, natural juices and marinades. All these types are classified as canned vegetables.
They are divided according to the type of raw material, production method and purpose. For instant cooking For salads, first and second courses, and side dishes, natural canned food is used in the form of semi-finished products. In the manufacture of these canned foods, whole, chopped or pureed vegetables of one or two types are used, filled with a 3% solution of table salt, without the use of seasonings and spices.
The finished product has the nutritional value and properties of raw materials, since the vegetables were not subjected to cooking and were sometimes blanched. The raw materials for such canned food are green peas, green beans, sweet corn, beets, cabbage, carrots, asparagus, Bell pepper, pumpkin and others. Vegetable puree is made from sorrel, pepper, spinach.
Canned food made from fried in vegetable oil or filled with tomato sauce vegetables are called snack foods.
The range of such canned food is varied. Here there are borscht with pickles, and vegetable with meat soups, and meat cabbage rolls with stew and many other different names. There are also canned dressings used for quick preparation of first courses.
Tomato puree, tomato paste, as well as tomato sauces belong to the group of concentrated tomato products. Tomato puree is produced by evaporating moisture from tomato mass without skins and seeds. This process takes place in open vats. Tomato paste is obtained in vacuum devices.
Pickled products are made from fresh vegetables or fruits with a mixture of acetic acid, salt, sugar and spices. Acetic acid and sealed packaging extend the shelf life of marinades.
from fresh tomatoes, beets, carrots, pickled white cabbage. Tomato juice made from ripe tomatoes with a dry matter content of more than 4.5 percent.
Carrot juice is rich in carotene. Beet juice is dietary product contains up to 15 percent carbohydrates. Canned fruit and berries are represented by compotes, pastes, fruit and berry purees, sauces, and juices. Compotes are made from fresh fruit and berry raw materials. The prepared raw materials are placed in jars, sugar syrup is added, sealed and sterilized. If the fruit is sour, then use concentrated sugar syrup from 30 to 65%.
There are several types of fruit and berry juices. These are natural, concentrated, blended juices with added sugar. They produce juices with pulp, as well as without pulp. Juices with pulp are usually made from apricots, plums, and tangerines. If juice is produced with the addition of 10 percent sugar, clarified and not clarified, then such juices are not divided into grades.
In production, they are placed in tin or glass containers of 10 liters, as well as in wooden barrels with liners with a capacity of 100 liters. Clarified juice is a thick transparent liquid with a small sediment of pectin substances or cream of tartar crystals.
Unclarified juice is a viscous, opaque liquid with a natural smell and taste.
Clarified juice completely dissolves in water 2 hours after settling, and unclarified juice dissolves in water after 10 minutes of stirring.
Natural juices Made only from fresh fruits and vegetables. This is the only way to ensure proper quality of the product. Appearance juices must comply with standards technical documentation, on the basis of which juice is produced. It is important to strictly adhere to the technology of juice production, to be attentive and strict about the quality of the raw materials used, their processing and storage.
There are several types of fruit and berry juices. These are natural, concentrated, blended juices with added sugar. They produce juices with pulp, as well as without pulp. There is a distinction between clarified juice and non-clarified juice; their production technology differs significantly from each other, this is important.
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Frozen fruits and vegetables retain their biological and nutritional value, smell and taste.
Typically, production facilities freeze fruit and vegetable products such as green pea, cauliflower, green beans, tomatoes, spinach, sweet corn, greens. Lunch dishes consisting of products brought to readiness are also produced. These dishes are presented Ukrainian borscht, cabbage soup from fresh cabbage, pickle and other dishes. In production, vegetables must be washed, peeled, sometimes cut and blanched, then placed in containers and frozen from -18 to -25 degrees.
When freezing fruits, whole or cut raw materials are used, which are frozen at -25 degrees. Freezing happens with sugar or sugar syrup in glass containers with a capacity of up to 1 kilogram, the temperature is -33 degrees, and freezing in cardboard boxes is up to 20 kilograms at a temperature of -18 degrees. Products frozen with sugar are used as dessert, and without sugar - in cooking as semi-finished products.
The temperature regime for storing frozen vegetables and fruits, their mixtures is -18 degrees and at 90-95 percent relative humidity with a shelf life of 9 to 12 months. In public catering and retail, the shelf life of frozen fruits and vegetables is up to 5 days at -12 degrees. Before consumption, fruit and berry products are defrosted under natural conditions. Frozen fruits and vegetables are used in cooking without prior defrosting, placing them immediately in boiling water.
The growth rate of the frozen food market in Russia is growing steadily. Experts have calculated that annual growth is 10%, and in the next five years sales growth will average 8% per year. Now Russian manufacturers have taken a significant share in the domestic market, displacing imported products.
There is a wide range of frozen products from berries, fruits and vegetables. Let's list the most powerful groups.
1. Vegetable products are represented by tomatoes, pumpkin, cabbage, broccoli, spinach, carrots, onions, potatoes, peas, corn
. Fruit and berry products are represented by apples, apricots, pears, apricots, cherries, peaches, strawberries, raspberries
. Variety of herbs
. Mushrooms
Frozen products are used for preparing home-cooked meals, as well as in catering and cooking.
How to start a mini-business processing fruit and vegetable products?
Significant changes in work will be required in the future. Namely, the ability to extend the shelf life of goods, expand the product line, increase production volume and many other tasks. It will be important to properly build contact with retail to sell your products.
Many problems will arise with raw materials, with their correct and high-quality purchase. Timely concluded agreements with retailers will be of no small importance so that your products are already represented in retail chains during the season.
Doing business (business process management)
The quality of frozen fruits and vegetables determines the success and stability of business in this segment. Only positive product reviews and an intensive advertising program will help you attract new customers. Advertising at the point of sale of the popular “frozen” product is very important.
Properly structured logistics will provide you with half the success in business. And cost optimization, rationalization of production and properly created “freeze” sales will make your business prosper.
Very important
a) adjustment and determination of goals and prospects for the future;
b) in the process of work, solve all problems at once;
c) develop a budget;
d) constantly increase volumes;
d) approve Required documents;
f) correctly build accounting, tax and management accounting;
g) control the business;
h) and other tasks.
Create a successful reputation for yourself - and your customer base will only grow.
Expenditure.