• Canned food

    Canned foodFor dietary nutrition, canned foods are produced that have good taste qualities, high vitamin content and a certain composition, observing the qualitative and quantitative ratio between the recommended components.


    For dietary food a diverse assortment of canned fruit and vegetables has been developed:

    vegetable salads with sea kale, from beet, from beet with sea kale. They include sea cabbage and white cabbage, tomatoes, sweet pepper, carrots, onions, beets, salt, sugar, allspice, cumin, bay leaf, citric acid, sunflower oil;

    caviar from sea kale, beets, courgettes; In addition to the main raw material, caviar recipes include white roots, carrots, onions, parsley, tomato paste, flour, sugar, salt, dill and vegetable oil, citric acid;

    pickle, borscht, beetroot soup, cabbage soup with fresh cabbage, vegetable soup with semolina, pearl barley or green peas;

    solyanka vegetable and seaweed, vegetable stew and seaweed;

    carrots, beets with prunes, with apple sauce; carrots, zucchini in milk sauce, cauliflower in tomato sauce, pumpkin with rice, etc .;

    mashed potatoes, pastes, fruit and berry compotes on polispirts; fruits and berries in juice;

    vegetable nectars and fruit.


    The consistency of the product, which is determined by the processing technology and its chemical composition, is important. In this regard, in the manufacture of canned dietary food is widely used raw materials, poor in fiber - pumpkin, zucchini, rice, spinach, etc.


    To obtain a finely divided product, such technological methods as rubbing, cutting, homogenization, etc. are used.


    When creating recipes for dietary canned food, features of metabolic processes and diseases of sick people are taken into account. In some cases, a natural component is excluded from the composition of canned products, while in others, products are enriched with special additives, mainly vitamin preparations and minerals. Canned food for dietary produce for each category of patients separately.


    In the production of canned food for patients with atherosclerosis, raw materials are blanched,but not roasting; mainly vegetable oils (sunflower and corn) and only occasionally creamy are introduced into the recipe of canned fats; meat is blanched to remove extractives; in canned food there are no sharp spices, the salt content is reduced.


    For people with diseases of the kidneys, liver, heart and blood vessels, the nervous system, the first canned lunch foods on broth paste that does not contain extractives of meat and decoctions contraindicated in these patients have been developed.


    In canned vegetables for diet food (except juices) the mass fraction of dry substances, fat, chlorides, vitamins, mineral impurities, impurities is normalized; in vegetable juices for dietary nutrition - a mass fraction of soluble solids, titratable acids, vitamins, sediment (in juices with pulp), mineral impurities and extraneous impurities.

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