VEGETABLE
PROCESSING
TECHNOLOGY
MAY 24, 2012
JULIETA M. CASAUL Food Scientist
Department of Food Science College of Engineering and Food Science Central Bicol State University of Agriculture
OUTLINE FOR VEGETABLE
PROCESSING
IMPORTANCE COOKING
/ PROCESSING QUALITIES PROCESSING TECHNIQUES PROCESSING TECHNOLOGIES AND SOME RECIPES
FRUITS / VEGIES AND THE HUMAN BODY
IMPORTANCE
PHYTOCHEMICALS / PHYTONUTRIENTS Vitamin A, B, C, E and K, and Folic acid Fiber MINERALS Mg, Ca, K, Fe Promote healthy immune system andd easy to digest Dark green leafy vegetables contain lutein, betacryptoxanthin, zeaxanthin, and beta-carotene good for the immune system Low in calorie and host of other nutrients. Rich in variety of nutrients . This is why dark green vegetables especially leafy green vegetables are useful in reducing the chance of developing cancer and cardiovascular or heart disease.
TIPS FOR
Water soluble vitamins can be easily lost. Vitamin C higher than 50 to 60OC it is destroyed Sensitive to heat crispiness is lost
Cook in small amount of water take out from heat and serve in a separate container. Do not cover Continuous exposure to heat results in more damages to vegetables
Contain volatile substances
Drying should be done at 50OC and root crops at 70OC to 80OC. Herbs and spices at 50OC unless not so aromatic
TIPS FOR
Prone to enzymatic actions easily damaged Blanching is necessary in arresting enzymatic reactions
Browning / darkening Bruising
Blanch (when applicable) vegetables before drying and freezing
Starchy Beans / legumes
Leafy vegetables vacuum cooled and injected with nitrogen gas to preserve them
Consider the cost
PICKLING
Preservation with the use of acid Vinegar (cane vinegar) or lemon juice / calamansi Ratio of vinegar to sugar is according to ones preference
Basic steps
Grate / slice vegetables Ferment with salt to extract carbohydrates (optional) Blanch vegetables Cook pickling solution (sugar, vinegar, salt & spices) Pack vegetables in jars and pour boiling solution then seal tightly.
PICKLING
Product will last for 6 mos to one year Bottle and cap must be sealed hermetically Vegetables for pickling: radish, carrots, onions, sitaw, eggplant, ampalaya, papaya, bamboo shoots, mustasa Variety of vegetables can be prepared in just one container / packaging With different procedures
Kimchi Burong mustasa sauerkraut
DRYING Advantages
Stable Greater yield Can command higher price Several applications Can be easily transported to other places
Ube, sweet potato, galyang, taro etc.
Methodology
UBE
WASHING
PEELING AND SLICING
COOKING
GRATING
DRYING
PACKING
GRINDING
250 G OF DRIED UBE POWDER 1 CAN OF EVAP MILK (BIG) 1 CUP COCONUT MILK BUTTER / MARGARINE 1 CUP SUGAR CAN MAKE A VERY DELICIOUS HALAYA
MGA DAPAT TANDAAN SA PAGGAWA NG JAMS AT JUICES 1. Pumili lamang ng magandang klase ng prutas o gulay. 2. Gawing syrup ang asukal (haluan ng konting tubig o juice) at tunawin bago salain nang mabuti. 3. Pakuluan ng husto ang asukal upang mamatay ang taglay na mikrobyo. 4. Gumamit ng stainless steel, glass o porcelain na gamit sa pagluto o di kaya ay food grade plastic containers sa pagpapalamig. 5. Gumamit lamang ng bagong takip (metal) para sa mga bote at walang kalawang. 6. Isterilize ang bote bago gamitin. Sundin ang mga sumusunod na HAKBANG SA PAGSTERILIZE NG BOTE: a) Hugasan nang husto ang mga bote. b) Ilagay sa steamer na nakataob ( Ang opening ng bote ay nasa ibaba). c) Pakuluan sa loob ng 30 min o mahigit pa kapag ang takip ng steamer ay indi pantay o hindi naisasara ng maayos d) Tanggalin ang steamer sa apoy habang mainit upang itoy madaling matuyo. e) Huwag ilapit ang mga sterilized na bote sa anumang maduming bagay.
Moringa
leaves
Calamansi
Blanching minutes for Blending Extraction Filtering
700C
slice
into
two
Extraction
Residue (Discard)
Juice extracted
Juice
Seeds
and
peeling
(Discard)
Mixing
moringa
and
calamansi
juice
Addition of honey 530Brix Pasteurization 700C for 10 minutes Bottling Processing (1000C for 30 minutes)
Stored Figure 2. Process Flow of Moringa Concentrate
FORMULATION FOR MORINGA CALAMANSI
CONCENTRATE
MORINGA EXTRACT - 500 ml (around 2 kilos) CALAMANSI JUICE 750 ml MUSCOVADO - 1400 g
OR BROWN SUGAR
Table 2: Formulation of Veggierich Fish Siomai
Ingredients (1kg) Fish meat (tilapia) Moringa Squash Carrots Salt Phosphate Black pepper Onions Garlic Chilled water Cheese Quantity 750 grams 10 grams 115 grams 125 grams 10 grams 5 grams 10 grams 8 grams 10 grams 25 grams 25 grams
VEGETABLE COOKING
FRENCH FRIED EGGPLANT
EGGPLANT STRIPS (PEELED & CUT INTO 1/8) 2 EGGS BEATEN TO C FLOUR
Salt eggplant slices well; let dfor 5 to 10 mins. Blend eggs and add flour into a heavy batter. Add 1 t salt. Coat eggplant thoroughly with batter Deep fry Serve immediately with mayonnaise or catsup
VEGETABLE COOKING
Same batter can be applied to all other vegetables including the green leafy vegetables like kangkong, kamote. As to root crops no need for batter. Just slice and deep in saline solution and deep fry.
You may add flavorings to get your childs attention
Mix vegetables in preparing meat balls, omelets
And other food loved by kids
BRUSCHETTA
1 CUP TOMATOES (CHOPPED FINELY)
1/2 CUP BASIL (CHOPPED) 35 G GRATED CHEESE CUP OLIVE OIL SALT TO SEASON
PAGHALUIN ANG LAHAT NG SANGKAP IHANDA NA MAY KASAMANG TOASTED BREAD / BISCUIT. PWEDE RING GAWING SIDE DISH.
Raw materials
Paghaluin sa food processor
Finished product
MADAMO GUID NGA SALAMAT!!
