JPS597423B2 - Manufacturing method for canned vegetable salad - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a vegetable salad prepared by mixing vegetables pretreated under predetermined conditions with sauce, packed in a container, sealed, heat sterilized, canned, and stored at room temperature. The present invention relates to a method for producing a canned salad that does not spoil over a long period of time and can provide a vegetable salad that has a fresh texture.

Traditionally, vegetable salads have been distributed as chilled foods at low temperatures, but when stored at room temperatures, vegetable salads lose their fresh texture during storage and even rot. Distribution is almost non-existent in Japan.

The present invention solves these problems and provides a vegetable salad that can be stored at room temperature for a long period of time and has a fresh texture that is no different from chilled food whenever and wherever needed. The present invention relates to a method for producing canned vegetable salad.

More specifically, the present invention includes potatoes and carrots that have been diced into 5-10 mrn cubes and boiled at 100°C for 1-4 minutes to soften the surface, and potatoes that have been boiled for a predetermined time and then strained or crushed; Mix an onion that has been cut into pieces of about 10 x 5 mm and boiled at 100℃ for about 1 minute, green peas and sweet corn that have been boiled at 100℃ and softened, and add appropriate amounts of seasonings and spices and an acidulant. Add the sauce whose pH has been adjusted to 3.0 to 5.0 and mix well to prepare a vegetable salad. Pack this vegetable salad in a container, seal it, and heat it at 90 to 105°C for 30 to 60 minutes. This invention relates to a method for producing canned vegetable salad, which is characterized by subjecting it to sterilization treatment.

Hereinafter, the method for manufacturing canned vegetable salad according to the present invention will be explained in detail.

The method of the present invention uses potatoes and carrots that have been diced and pretreated, and potatoes that have been boiled for a predetermined period of time and then strained or crushed, as well as onions that have been cut into appropriate sizes and pretreated. Add and mix pre-treated vegetables consisting of pre-treated green peas and sweet corn, and seasonings,
A vegetable salad prepared by adding a sauce consisting of spices and an acidulant is packed into a container, sealed, and then heated at a predetermined temperature for a predetermined time and sterilized to produce canned vegetable salad.

In this case, the pretreatment of potatoes and carrots is to peel them and
After cutting into cubes of 0.7 nm square, they are boiled for a short time at 100°C, and the purpose of this pretreatment is to allow the sauce to soak into the inside when adding the sauce, which consists of seasonings, spices, and acidulants. The heating time is 1 to 4 minutes.

If it is less than 1 minute, the surface of the potatoes and carrots will not become soft, which is undesirable, and if it exceeds 4 minutes, the surface will become too soft and the shape will collapse when mixed with other pre-treated vegetables or with sauce, which is not preferred. .

Strained or crushed potatoes are boiled in a conventional manner for a predetermined period of time until the potatoes are sufficiently soft, and then strained or crushed.

Onions used as pre-processed vegetables other than potatoes and carrots are those whose outer skins have been removed, cut into pieces of about 10 mm x 5 mm, and boiled at 100°C for about 1 minute. As with carrots, this is to soak in seasonings, spices, acidulants, etc., and to remove the odor peculiar to onions.

The green peas and sweet corn are pretreated by boiling them at 100° C. in a conventional manner until the inside becomes soft, and the green peas and sweet corn may be commercially canned ones.

Mix the diced potatoes and carrots pretreated as above, the strained or crushed potatoes, and other pretreated vegetables, add appropriate amounts of seasonings and spices, and add an acidulant to adjust the pH to 30. Add the sauce adjusted to ~5.0 and mix well to prepare the vegetable salad.

Next, a specified amount of this vegetable salad is packed into a container, completely sealed using a vacuum sealing machine, and heated at 90 to 105°C for 30 to 60 minutes.
Heat sterilization treatment is performed for 0 minutes.

In this way, the pH of the sauce added to vegetable salad can be adjusted to 3.0.
~5.0 and added this sauce to a vegetable salad can be stored for a long time at room temperature by packing it into a container, sealing it, and heat sterilizing it at 90 to 105°C for 30 to 60 minutes. Moreover, it is possible to obtain a canned vegetable salad that has a fresh texture when opened.

The reason why the pH of the sauce is limited to 3.0 to 5.0 in the method of the present invention is that if the pH is less than 3.0, the acidity will be too strong and the texture will be bad, which is undesirable. This is because the food becomes soft and a fresh texture cannot be obtained.

The reason why the heat sterilization treatment temperature is limited to 90 to 105°C is that sterilization is insufficient if it is less than 90°C, and if it exceeds 105°C, the sauce will separate, which is not preferable.

The reason why the heat treatment time was limited to 30 to 60 minutes is that
This is because if the time is less than 60 minutes, sterilization is insufficient, and if it exceeds 60 minutes, not only will the sauce separate, but it is also economically unfavorable.

The present invention will be explained below with reference to Examples.

Example 1 Potatoes and carrots were peeled and cut into 6 mm cubes, boiled at 100°C for 2 minutes, potatoes were boiled for a specified time and strained, and the epidermis was removed and cut into 10 x 5 mm cubes.
Onions boiled for 1 minute at 00°C, canned green peas, and sweet corn were mixed in the amounts shown in Table 1, and the pH was adjusted to 3.9. As shown in the table, 79g was added and mixed to prepare a vegetable salad.

This vegetable salad was packed into containers, completely sealed using a vacuum sealing machine, and then heat sterilized at 100°C for 40 minutes.

As a result, a canned vegetable salad was obtained that had the same fresh texture as a chilled product and could be stored for a long period of time at room temperature.

Example 2 Potatoes and carrots were peeled and diced into 10 mrn cubes, boiled at 100°C for 2 minutes, potatoes were boiled for a specified period of time and crushed, and the epidermis was removed and cut into 10 x 5 mffl pieces.
Onions cut into cubes and boiled at 100°C for 1 minute, canned green peas, and sweet corn were mixed in the amounts shown in Table 3, and the pH was adjusted to 3.8 at the mixing ratio shown in Table 4. 79g of sauce was added and mixed as shown in Table 3 to prepare a vegetable salad.

This vegetable salad was packed in a container, completely sealed using a vacuum sealing machine, and then heat sterilized at 100°C for 50 minutes.

As a result, a canned vegetable salad was obtained that had a fresh texture similar to chilled products and could be stored for a long period of time at room temperature.

As detailed above, the method for producing canned vegetable salad according to the present invention uses potatoes and carrots that have been diced and pretreated by boiling for a short time, and strained or crushed potatoes as the main ingredients. A container contains a vegetable salad prepared by mixing pre-treated vegetables such as onion, boiled green peas, and sweet corn that have been chopped and boiled for a short time, adding a sauce with a pH of 3.0 to 5.0, and mixing further. This is a method of manufacturing canned vegetable salad by packing and sealing the canned vegetable salad and subjecting it to heat sterilization under predetermined conditions.The resulting canned vegetable salad has a fresh texture and can be stored at room temperature for a long period of time. It has excellent advantages such as being able to produce a product that is comparable to chilled food, and its industrial value is high.

Claims (1)

[Claims] 1 Dice each into 5-107 nm squares and cut into 10 pieces.
Potatoes and carrots that have been boiled at 0℃ for 1 to 4 minutes to soften the surface, potatoes that have been boiled for a specified period of time and then strained or crushed, and potatoes that have been cut into pieces of about 10 x 5 mm.
Mix onions boiled at 00℃ for about 1 minute, boiled and softened green peas and sweet corn, add appropriate amounts of seasonings and spices, and acidulant to adjust the pH to 3.
．． Add the sauce adjusted to 0 to 5.0 and mix well to prepare a vegetable salad, pack the vegetable salad in a container, seal it, and heat sterilize it at 90 to 105°C for 30 to 60 minutes. A method for producing canned vegetable salad characterized by: