Use of spices in the industry. The canning industry

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The Canning industry

Since the oldest times the person tried to apply various ways to preservation of a foodstuff for longer term. At first it was solar drying, then fire. With the advent of salt and sugar new ways of creation of canned food are found: a pickles, kvashenie, mochenie, conservation by sugar. Canned food in modern understanding have appeared much later. In 1810 Nikola Apper has suggested products to pack hermetically into banks and to subject sterilisations. This way is universal and can be applied to all foodstuff. However, here it is necessary to notice, that longevity of storage of canned food is provided not only technology of processing of products and tightness banok, but also with application of spices at their manufacturing.

The Essence which is in spices, improving flavouring qualities of tinned products, at the same time kills putrefactive bacteria. The canning industry, thus is one of the basic consumers of aromatic raw materials.

It is necessary to tell, that spices are used in all kinds and variations of canning production: vegetable canned food, tomato, natural, dietary, fruktovo-berry, meat, pastes, marinades, canned food for a children's food, etc.

Basically, in the canning industry two are most popular following and a half ten spices:

The Anise, a basil, mustard, kapersy, a coriander, laurels noble, onions, majoran, a balm, mint peppery, pasternak, pepper red siliculose, parsley, a wormwood, portulak, viteks, a celery, caraway seeds, fennel, fenhel, a horse-radish, chaber, garlic.

Here it is necessary to mention, that some kinds of production which are let out by the canning industry (in particular, pishchekontsentratnoj), represent the products in essence consisting in basic from the spices in the pure state. It is a horse-radish, mustard, marinaded garlic, an onions ground, in an integral kind and in small packaging pepper black, pepper fragrant, pepper red, cinnamon, ginger ground, a nutmeg, cardamom, etc.