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CANNING PICKLES PROCESSING
The pickle processing is the vegetable process from raw fresh vegetable up to get a finished jar .
We simply summarize that in the following main phases
1) VEGETABLES PREPARATION ( washing , cutting , mixing )
2) PROCESS ( blanching , steaming , cook-grill )
3) FILLING ( into jar , cans or tray )
4) PRESERVATION ( pasteurization or sterilization )
Video concerning Tecnoceam Pickle processing can be found on www.youtube.com
http://www.youtube.com/watch?v=0EMZJDt0X3A
1) VEGETABLES PREPARATION
Different vegetables shall require a different approach and different machinery
By the way a multipurpose approach should be considered because the pickles line have to be
designed to be used along the year and not for a few vegetables that shall be available only a few
months .
Vegetable washer are usually different if vegetables are floating ( cucumber , pepper , tomato ,
spinach , eggplant , zucchini ) or heavy products ( potatoes , carrots ) .
2) VEGETABLE PROCESS
The more used process system is the blanching in boiling water .
Steaming and cook grilling are new process that are getting new consideration .
The blanching can be made using screw cooker or belt cooker .
The screw cooker is very compact and effective .
The belt cooker allows the cooking by steam and the leaves .
It can be used also as just passage through .
More flexible .
3) FILLING ( UNIVERSAL VEGETABLE FILLER or VOLUMETRIC POCKET FILLER )
To be divided into
3A) Vegetables or Fruit Pieces Filling
3B) Liquid Filling ( Salty water , Oil , Sauce , Jam )
3A ) VEGETABLES OR FRUIT FILLING PIECES
UNIVERSAL FILLER ( very good for cucumber , olives , onions , pepper )
Very flexible , simple , high speed
VOLUMETRIC POCKET FILLER
Very good on delicate products ( fruits , porcini mushroom ) . No product recirculation
Very effective , but not so flexible than universal filler
Usually installed on line that shall fill 1 or 2 format jar
3B ) LIQUID FILLING
Liquid filling is usually made downstream vegetables and fruits filling
Salty water is usually filled using RAIN FILLER .
Oil is usually filled using Vacuum Filler
Sauces are usually filled by piston filler but vacuum filler can be also used .
4) PRESERVATION ( PASTEURIZER or RETORT – AUTOCLAVE )
2 systems are worldwide used .
PASTEURIZATION ( BY PASTEURIZER – COOLER ) :
thermal process that heats the inner vegetables up to 83 ° C for a few minutes .
It is effective if the product ( vegetables + jar liquid ) have a PH lower than 4,3 ° acidity
It is used for :
Cucumber , pepper , tomato sauces , fruit juices , grilled vegetable , antipasti , mixed salads , jams
That is a continuos process
STERILIZATION ( BY AUTOCLAVE – RETORT ) :
thermal process that heats the vegetables more than 100 ° C for a few minutes .
It is used with : Peas , Beans , Sweet cream ( pumkin , Kaviar ) , Meat Sauces .
Discontinuos/ Batch process
NEW TOP QUALITY PRODUCTS
Every market is looking for new product
PEPPER STUFFED WITH TUNA MASH ( with OIL )
This product is typically from South of Italy . You can fill with tuna or with vegetables paste .
After capping You need to pasteurize ( 82 ° C )
This product is very appreciated .
LA PEPERONATA ( or Letcho ) You can find this product in many place in Europe especially in Eastern Europe
( Russia , Bulgaria , Romania , etc. ) .
In East Europe is called “Letcho “
It can be made like this
You prepare a base of carrot , celery and onion all cut in small dices
You stir fry with oil for a few minutes
You add pepper strips and tomato paste ( 12%brix )
You cook for 10 minutes .
If You hot fill , a short pasteurization shall be enough.
That is a simple recipe , many different option exists .
THE SAUCE OF THE FARMER
This product is made blanching in vinagrette .
Onion , pepper , celery , carrot , then slicing , then filling .
The sauce can add the meat or stuffed with sandwiches .
BEANS in TOMATO SAUCE
FAGIOLI ALL’UCCELLETTO
You can find this all around the world
Italy , Mexico , Russia , Brasil .
It is made soaking dry beans , then blanched , then filled .
Then You add tomato sauce .
After filling You need to sterilize ( 120 ° C )
PESTO ALLA GENOVESE
Pesto alla Genovese is a green sauce made using fresh basil
The recipe can be
Basil 40%
olio 20%
cheese
nut
garlic
salt , citric acid .
all mashed together .
Filled and pasteurized .
GRILLED VEGETABLES in OIL
Grilled vegetables are made cook – grilling the vegetables by Tecnoceam roasting oven ,
Then they are marinated with spices and vinaigrette .
The use of vinaigrette reduce the PH of the product and make that suitable for pasteurization
at 95°-100° C .
Increasing demand everywhere .
Additional info about vegetable processing machinery at www.tecnoceam.com