Technologies for making marinated vegetables in Armenia
Marinade is made from fresh or pre-salted vegetables: cucumbers, tomatoes, sweet peppers, carrots, etc. In RA mainly fresh vegetables are marinated, in a whole state, cut up, each type separately, or mixed. The marinade production process begins with the acceptance of raw material. The raw material must be fresh and meet the quality standards.
First, the raw material weigh is determined; afterwards it is transferred to the raw material processing department, where it is sorted. The product is removed into pre-disinfected glass containers with hot water and secondary raw materials, along with chopped greens, spices and garlic.
Sterilization is the key part of the marinade preparation process. The sterilization period at 100 ° C depends on the product type. Sterilization of delicate vegetables is 4 minutes, while for solid vegetables the period is extended for another 2-3 minutes. After sterilization, the containers are moved to the storage. The next stage is storage and labelling. Before the product is released to the market, it undergoes random inspection by the appropriate authority.
Sterilization is the key part of the marinade preparation process. The sterilization period at 100 ° C depends on the product type. Sterilization of delicate vegetables is 4 minutes, while for solid vegetables the period is extended for another 2-3 minutes. After sterilization, the containers are moved to the storage. The next stage is storage and labelling. Before the product is released to the market, it undergoes random inspection by the appropriate authority.
What are marinated vegetables useful for?
Marinated vegetables are not only beneficial for the whole organism; they can also have a surprising impact on mind. Scientists believe that marinated vegetables are great for getting rid of neurosis and anxiety. As lactic acid products are rich in probiotics, they also have a positive effect on the digestive system.
Possible dangers of marinated vegetables
Canned products are a favorable environment for bacteria development. It is scientifically proven that 6 main factors contribute to the growth and development of bacteria: food, acidity, time, temperature, humidity and oxygen. Nutritional factors include protein, carbohydrates, fats, vitamins and minerals. Therefore, these factors need to be properly controlled to avoid potential danger. The proper organization of the process is very important. A very important factor is the acidity of the used solution in case of canning by the sterilization method. In an acidic environment, harmful microorganisms are killed at 80 ° C, and those that remain are no longer harmful for the canned food.
In conclusion, it should be kept in mind that marinated vegetables contain 20-30% of the daily salt intake in 100 g. Besides, if a person has problems with liver, gastrointestinal tract, kidneys and cardiovascular system, it is wiser to refuse from salty products, including marinated vegetables.