|branches > fruit & vegetable > vegetable > preserved vegetables|
|Pretreatment, peeling and washing|
Pretreatment, peeling and washingThe pretreatment of vegetables that are to become preserved vegetables happens the same way as with fresh vegetables and fruit. See what is written under salad in the left menu.
cutting process can happen manually as well as mechanically. In the mechanical process the vegetables are transported through rotating knives.
Blanching means that the vegetables are strongly heated (98°C) for a short time (several minutes at most).
filling a brine is added to the vegetables. The brine gives extra flavor and may consist of the boiling water of the vegetables themselves or for example acid.
Pasteurisation is a mild heat treatment which kills only vegetative microorganisms. This heat treatment is only applied to vegetables when they are packed with acid. By the low pH the acid prevents the growth of spores of microorganisms so that they become vegetative cells. If the vegetables are not packed with acid they are sterilised. Sterilisation kills besides the vegetative cells also the spores.
vegetable are de-watered and are frozen separately. This means that they are frozen apart from each other on a large plate or conveyor. Freezing can be done in batch or in a continuous process. By rapidly freezing the individual pieces the structure is better preserved and they do not stick to each other. In this phase of freezing the pieces are frozen lightly to a temperature of about 5°C below zero.