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!!