Bazı hazır yemek konservelerinde üretim koşullarının kalite üzerine etkileri
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Date
1987
Authors
Tekerli, Melek
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada dolma ve barbunya plaki olarak isimlendirilen Türk Hazır Yemeklerinin, üretim koşullarının bunların kaliteleri üzerine etkisi incelenmiştir. Bu amaçla 13 çeşit barbunya plaki, 15 çeşit yaprak sarma ve 6 çeşit lahana sarma konservesi yapılmıştır. Üretilen bu konservelerde duyusal, fiziksel ve kimyasal analizler yapılarak,çeşitli özellikler değerlendirilmiş ve özellikle bu hazır yemeklerin pişme dereceleri, tuzları, soğan miktarları ve bitkisel yağları üzerinde tartışılmıştır. Barbunya plaki konserveleri arasında 4, 6, 8, 9 no’lu taze barbunyadan yapılan örnekler beğenilmiştir. Kuru barbunyadan yapılan 2 numaralı barbunya plaki konservesi yeterli bulunmamıştır . Yaprak sarma konserveleri arasında 10, 11, 14, 15 örnek no'lu numuneler üstün kalitelidir. 14, 15 no ’lu örneklerin soğan miktarı pirincin 2.5-2.6 katıdır. Bu örnekler sonradan açıldıklarında salamuranın, soğan pirincin 3.6 katı olan numunelere göre azalmış olduğu tesbit edilmiştir. Yaprak sarma konservelerinde tuz miktarı pişirme esnasında isteğe bağlı olarak % 1.73’e kadar arttırılmıştır. Bu % 1.73’ lük miktar TS 2664’de belirtilen % 1.5'luk sınırı aşmıştır. Lahana yapraklarından hazırlanan konservelerde tuz %1.5’ dan çok değildir. Duyusal analizlere göre soğan miktarı pirincin 2.6-2.9 katı olarak kullanılan örnekler mükemmeldir. Sonuç olarak soğan miktarının arttırılması barbunya plaki konservelerinde kaliteyi arttıracaktır. Aynı zamanda yaprak ve lahana dolma konservelerinde ise soğan miktarının pirincin 2.6- 2.9 katı olarak kullanılması daha kaliteli ürün verecektir. Barbunyaların haşlanması için 7 ile 10 dakikalık periodlar yeterlidir. Üç konserve çeşidi içinde 118°C ve 30 dakika’lık sterilizasyonun yeterli olacağı sonucuna varılmıştır.
In this research, the effects of processing conditions on the qualities of some instant foods called in Turkish ''dolma " and " red bean " cans were investigated. For this purpose, 13 kinds of red bean cans, 15 kinds of dolma cans prepared using vine-leaves, 6 kinds of dolma cans prepared using cabbage leaves produced. Pyhsical, chemical and organoleptic analyses vere carried out on the can samples. So the quality characteristics of the cans like cooking degree, amount of salt, onion and vegetable oil were discussed. The samples 4, 6, 8 and 9 vere good enough from the point of pyhsical, Chemical and organoleptic analyses. These samples had been prepared from fresh red beans. The sample 2 prepared from dried red beans was not satisfactory. The samples 10, 11, 14 and 15 of the cans prepared from vine leaves vere excellent in quality. The amount of onion waş 2.5- 2.6 kg. to a kg rice used in the meal of samples 14, 15 and other samples 10 and 11 which onion amount were 3.6 folds of rice. It has been seen that when 2.5-2.6 kg. onion were used to a kg. rice the amount of the sos in the box decreased. The percent of salt in canned stuffed vine-leaves vere increased up to 1.73 % during the cooking time due to the willingness. This 1.73 % amounts of salt exceeded 1.5 % limit of TS 2664. The amount of salt in the cans prepared from cabbage leaves not more than 1.5 % . According to the sensory analyses the samples prepared by using onion at the amount of 2.6- 2.9 folds of rice were excellent. As a result to increase the amount of onion in red bean cans should increase the quality. Also using onion at the amount of 2.6-2.9 folds of rice for the cans prepared from vine and cabbage leaves, should increase the quality. 58 The boiling period of 7-10 minutes was enough for red beans. Sterilization period of 30 minutes at 118°C was adequate for three kinds of the cans.
In this research, the effects of processing conditions on the qualities of some instant foods called in Turkish ''dolma " and " red bean " cans were investigated. For this purpose, 13 kinds of red bean cans, 15 kinds of dolma cans prepared using vine-leaves, 6 kinds of dolma cans prepared using cabbage leaves produced. Pyhsical, chemical and organoleptic analyses vere carried out on the can samples. So the quality characteristics of the cans like cooking degree, amount of salt, onion and vegetable oil were discussed. The samples 4, 6, 8 and 9 vere good enough from the point of pyhsical, Chemical and organoleptic analyses. These samples had been prepared from fresh red beans. The sample 2 prepared from dried red beans was not satisfactory. The samples 10, 11, 14 and 15 of the cans prepared from vine leaves vere excellent in quality. The amount of onion waş 2.5- 2.6 kg. to a kg rice used in the meal of samples 14, 15 and other samples 10 and 11 which onion amount were 3.6 folds of rice. It has been seen that when 2.5-2.6 kg. onion were used to a kg. rice the amount of the sos in the box decreased. The percent of salt in canned stuffed vine-leaves vere increased up to 1.73 % during the cooking time due to the willingness. This 1.73 % amounts of salt exceeded 1.5 % limit of TS 2664. The amount of salt in the cans prepared from cabbage leaves not more than 1.5 % . According to the sensory analyses the samples prepared by using onion at the amount of 2.6- 2.9 folds of rice were excellent. As a result to increase the amount of onion in red bean cans should increase the quality. Also using onion at the amount of 2.6-2.9 folds of rice for the cans prepared from vine and cabbage leaves, should increase the quality. 58 The boiling period of 7-10 minutes was enough for red beans. Sterilization period of 30 minutes at 118°C was adequate for three kinds of the cans.
Description
Keywords
Konserve, Preserves, Kalite, Quality
Citation
Tekerli, M. (1987). Bazı hazır yemek konservelerinde üretim koşullarının kalite üzerine etkileri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.