Vegetable product

Vegetable products are vegetable-based products produced foods . As a rule, the vegetables are chopped up, prepared and preserved. According to the guidelines for vegetable products of the German Food Code mainly include frozen vegetables, canned vegetables , pickled vegetables , pasteurized canned cucumbers with fresh raw materials, salt dill pickles , processed red cabbage and sauerkraut so.

Certain healthy, ripe vegetables that are free from rot or pests are required for further processing .

Method of preservation

After separating the edible from the inedible parts, the vegetables are washed and cleaned. In many cases, it is blanched before it is preserved in order to achieve an optimal result. The aim is to maintain the value-determining properties of the raw material during processing.

The following procedures are usually used:

• Freeze
• Heat treatment by sterilization at over 100 ° C
• Acid fermentation (if necessary with subsequent heat treatment by pasteurization at below 100 ° C)
• Acid addition and subsequent heat treatment by pasteurization at below 100 ° C
• Concentrate through dehydration
• Drying (e.g. freeze drying)
• Addition of preservatives
• Salting (e.g. curing)
• Soaking in oil and vinegar (if necessary with subsequent heat treatment by pasteurization at below 100 ° C)

Permanent preserves

Long-term canned foods are preserved without the addition of preservatives. After adding salt , they can be stored for a long time in airtight containers through acidification with vinegar or lactic acid fermentation and subsequent pasteurization . Traditional vegetables that are preserved in life preserves are, beans , peas , tomatoes , carrots , sweet corn , green cabbage , salsify , asparagus , mixed vegetables, stalk and shoot vegetables .

literature

• aid infodienst e. V .: password food. 3. Edition. 2010, ISBN 978-3-8308-0935-7 .
• German Food Book Commission : Guidelines for Vegetable Products. Supplement to Federal Gazette No. 89 of June 18, 2008, GMBl. No. 23-25, pp. 451 ff of June 19, 2008 ( PDF file; 517 kB )