preservation by salt

Preservation With SaltComplied By-

Anuj Jha

2014027007

FSN 351- Technology of Fruits and Vegetables Preservation (2+1)

Sauce & Ketchup• TSS : Sauce- 28-30% , Ketchups- 20-22%• Ketchup and sauce means the product prepared by blending

juice/puree/paste of appropriate concentration with nutritive sweeteners, saltvinegar spices and condiments and any other ingredient suitable for to theproduct to the required consistency -FSSA standards

• Tomato, apple, papaya, soybean, mushroom etc.• Sauces of two kinds- Thin & Thick• FSSAI standards:-

Pulp 25%

TSS 25%

Preservative 70 ppm of SO2

Preparation of Sauce/Ketchup (Tomato)

Juice or pulp

1/3 Sugar and spices

Cooking and Concentration

Remaining sugar & salt

added (concentrated)

End Point (by refractometer)

Vinegar

+

Preservative

Bottling

Pasteurization

(at 85-880C for 30 min)

Cooling and storage

Problems in preparation process• Over-ripened vegetables or fruits should not be used.• Presence of foreign materials like leaves, stems, stalks, sticks and

stones can produce poor quality• Colour should not darken while cooking (temperature- 80 to 900C)• Pasteurization should be done after bottling as more acidic sauces

like tomato and mushroom are likely to ferment. (bottles are kept in boiling water for 30 min)

• Iron and copper equipment should not be used for preparation as they are acted upon by vinegar

• Storage should be in cool and dry place away from sunlight

Chutney• Chutneys are made by boiling vegetables or sour fruits with sugar,

spices and sometimes vinegar if there is little acid in the fruit. • . If a dark product is required, sugar is added before heating, or it is

added towards the end of boiling for a lighter product. • The high sugar content and acid preserves the chutney after a jar has

been opened. • Some spices also have a preservative effect, in addition to contributing

to the flavour of the chutney.• Mango, Apple ,Tomato, Plum, Papaya, Apricot etc.

Pulp 50%

Preservative 100 ppm of SO2 or 250 ppm benzoic acid

Preparation of Chutney

Peeling

&

cutting

Mixing Ingredients

HeatingFill and Seal

CoolingLabel and

Store


stones can produce poor quality• Non uniform sizes of cut can slower the penetration of syrup

• Jars should be sterile before filling in an oven at 1000C for 15 min

• Iron and copper equipment should not be used for preparation as they are acted upon by vinegar

• Storage should be in cool and dry place away from sunlight

Pickling• Preservation of food in common salt or in vinegar• One of the ancient methods of preservation• They are good appetizers and add palatability of meal• Stimulates the flow of gastric juice and thus help in digestion• Brine (8-10% salt solution) inhabits the growth of a majority of

spoilage organisms• Spices and edible oil are also added

Drained weight 60%

Sodium Chloride 12%

Acidity 1.2%

Preservative 100 ppm of SO2

Types of Pickle

• fermented pickle-made by submerging vegetables in a dilute brine (2-5% salt)

• 'salt stock' pickle - produced using a more concentrated brine (up to 16% salt), and is preserved by the salt and not by fermentation

• Sweet pickles- are made from fruits or mixtures of fruits and vegetables

• Salted vegetables - made in a sealed drum by building up alternate layers of chopped or shredded vegetable such as cabbage, with layers of salt.

Washing Peeling Slicing

Slices in JarSprinkling

SaltPutting in sun

for a week

Mixing SpicesStorage at ambient

Temperature

Preparation of Pickling (Mango)


stones can produce poor quality• Yeast and mould can grow in the presence of acid• Salt should be free from iron as tannin present in spices can react

with it and causes blackening of the pickle• Should not contain magnesium salts as they impart bitter taste• Closed jars and bottles should be used to avoid interaction with

moisture also the storage environment should be dry.

Thank You…….

preservation by salt

Food