Zucchini caviar for the winter like the USSR. Zucchini caviar according to the USSR GOST is a very simple recipe. Video: squash caviar for the winter according to GOST

« Zucchini caviar»Is made from fried or boiled zucchini, fried onions, carrots and white roots, tomato paste, vegetable oil, salt, herbs, spices, with or without added sugar, flour.

Canned food is packed in tin or glass jars, hermetically sealed, sterilized.

Incoming raw materials and materials must be accompanied by quality certificates, declarations of conformity of suppliers.

Canned Zucchini Caviar. Delivery, acceptance, storage.

Raw materials (zucchini, onions, carrots, white roots) are delivered to the plant in plastic box-type containers or in other containers that ensure the safety of raw materials during transportation.

Acceptance of raw materials is carried out in batches.

Upon acceptance, the production laboratory determines the quality characteristics of the raw materials.

Each accepted batch of raw materials must be provided with a label in the prescribed form indicating:

• names of raw materials;
• commercial grade;
• lot numbers;
• date and time of arrival at the plant.

When processing raw materials, it is necessary to observe the sequence of incoming raw materials (FIFO principle - first in - first out) to production, taking into account its quality condition.

Canned Zucchini Caviar. Washing.

Zucchini, carrots, white roots washed in drum brushes and fan washers with rinsing at the outlet.

Sweet pepper, onion wash in fan washers.

For high-quality washing of vegetables:

• it is necessary to change the water in the washing machines as the water becomes dirty, but at least once a shift;
• the water pressure must be at least 2.5 atm.

Canned Zucchini Caviar. Cleaning. Inspection.

Zucchini. The stalk with the sepal is removed, inspected, and rinsed under the shower.

Carrots and white roots. The remains of the tops are removed, cleaned mechanically, inspected, rinsed.

Onion. The neck and root lobe are cut off, cleaned mechanically, inspected, rinsed.

During the inspection, they carry out additional cleaning of vegetables, remove vegetables of poor quality, affected by diseases, agricultural pests.

Canned Zucchini Caviar. Cutting.

Zucchini, for CAVIAR FROM BOILED WOOL, is crushed on a vegetable crushing machine, served in a scalder, where the zucchini is scalded at a temperature of (95 - 100) 0 С, rubbed on a pulper with a sieve diameter of 3.0 mm, 1.0 mm.

Zucchini, for CAVIAR FROM ROASTED Zucchini, is cut into 20 mm thick circles or into pieces ranging from 8 mm to 12 mm.

Carrots, white roots cut into noodles with face sizes (5-7) mm.

The onion is cut into 5 mm thick circles.

Canned Zucchini Caviar. Preparation of materials.

Ground black pepper.

Ground allspice. The bags are opened, taking measures to prevent the ingress of foreign objects.

Greens (dill, dried parsley). The bags are opened, taking measures to prevent the ingress of foreign objects.

Wheat flour. The bags are opened, observing measures to prevent the ingress of foreign objects, dried in Krapivin ovens at a temperature of (110 - 115) 0 С until a light cream color appears, sieved through a sieve with a hole diameter of 0.8 mm.

The tomato paste is inspected, the integrity of the packaging is checked, the packaging bag is washed and wiped, after which the packaging is opened and the dry matter content is checked with a refractometer.

Vegetable oil, entering production, is passed through a filter with openings from 0.8 mm to 1.0 mm in diameter.

Salt. The bags are opened, taking measures to prevent the ingress of foreign objects.

Sugar. The bags are opened, taking measures to prevent the ingress of foreign objects.

Canned Zucchini Caviar. Frying. Boiling.

Frying is carried out in oil-steam ovens at a temperature of (130 - 140) 0 C. To prevent foaming, vegetable oil is pre-calcined at a temperature of (160 - 180) 0 C.

Fry onions, carrots, white roots separately. It is allowed to fry together with strict adherence to the recipe bookmark.

The roasting process is controlled by organoleptic indicators (color, taste, smell, consistency) and:

The results of the control of the roasting of vegetables are recorded in the journal "".

The mashed squash mass is boiled down in a vacuum evaporator to a dry matter content of 9.5 ± 0.5% (by refractometer).

Before feeding the boiled squash mass for mixing, the mass fraction of titratable acids is determined in it. It is allowed to feed the mass for mixing if the mass fraction of titratable acids does not exceed 0.2%.

The results of boiling control are recorded in the log "".

Canned Zucchini Caviar. Cooking caviar.

Caviar from fried zucchini. Fried zucchini, white roots, carrots, onions are chopped on a top or pulper with a sieve hole diameter of 3.5 mm.

When roasting zucchini with stalks, the zucchini are chopped on a pulper with a sieve diameter of 1.2 mm and then the zucchini are mixed with chopped white roots, carrots and onions.

Chopped vegetables are fed into the mixer, with constant operation of the mixer, tomato paste, salt, sugar, herbs, spices, vegetable oil are added according to the recipe. The mixture is heated up to 85 0 С and served for packing.

Caviar from boiled zucchini. The boiled (concentrated) squash puree to a mass fraction of dry substances of 9.5% (according to a refractometer) is served for mixing. Fried white roots, carrots, onions are chopped on a grinder or pulper with a sieve hole diameter of 3.5 mm and served for mixing.

Mixing boiled zucchini and chopped fried vegetables is carried out in a mixer with constant operation of the mixer, add tomato paste, salt, sauteed flour, herbs, spices, vegetable oil according to the recipe.

The mixture is heated up to 85 0 С and served for packing.

The mass fraction of dry substances according to the refractometer in the finished zucchini caviar should be at least 12.5%.

An example of a recipe for zucchini caviar in%:

The results of the roe preparation control are recorded in the journal "".

Canned Zucchini Caviar. Packing, sealing.

The control of net weight in cans before sterilization is determined by weighing at least 6 cans, the frequency of control is once an hour.

The results of the control of the net weight of the product and the product temperature are recorded in the log "".

The deviation of the net weight for single cans is ± 3%.

Filled cans are sealed with lids on a seaming machine. After capping, a visual inspection of the cans is carried out, while cans with seam defects and other defects are rejected.

The results of the inspection of the disassembled seam of the tin can are entered in the journal "". The frequency of control is once per shift.

The results of the control are entered in the journal "". The frequency of control is once an hour.

Ask any person who is in their 40s today what shop snack they liked the most as a child. The answer will be instant - zucchini caviar. The Soviet Union no longer exists as a state, but the memories of the good that happened remain in the memory of people. Currently, canning factories produce caviar in accordance with TU (technical conditions) or GOST 52477 2005 (valid in 2018 and today).

But the products made according to the recipes corresponding to them cannot be compared with the Soviet GOST 51926 2002. Despite the fact that practically the same ingredients are used in modern products, squash caviar according to GOST of modern manufacturers does not differ in its exquisite taste. And the price is not always attractive. If you have time, it is better to cook the caviar yourself and please your homemade squash caviar, as in the USSR. Such a product can be harvested for the winter.

Ingredients for a snack as in the USSR

All the ingredients necessary for making squash caviar according to GOST for the recipe are always in large quantities from gardeners. Yes, and the residents of cities to acquire them will not deliver much labor and material costs.

So, we need to prepare caviar according to GOST for the winter:

• zucchini - 3 kg;
• refined vegetable oil - 0.3 l;
• onions - 1 kg;
• carrots - 1 kg;
• tomato paste - 3 heaped tablespoons;
• cloves of garlic (large) - 8 pieces;
• granulated sugar - 1 tablespoon;
• ground black pepper - 2 g (you can replace black pepper with a pot - 10 pieces and 5 allspice peas);
• celery or parsley root (chopped) 1 tablespoon
• table salt (not iodized!) - 1.5 tablespoons;
• vinegar essence 70% - 1-2 tablespoons (taking into account taste preferences and spoon size).

Cooking caviar according to GOST for the winter

Cooking zucchini

For high-quality caviar for the winter, young zucchini, in which seeds have not yet formed, are better suited. In them, unlike overripe vegetables, you do not have to remove the pulp. And the consistency of the finished snack is more tender.

Washed and dried zucchini are peeled, cut into pieces.

Spread in small portions in a frying pan with hot oil, until the whole piece is stewed. Zucchini are fried over medium-high heat without a lid to evaporate excess liquid.

Onions and carrots

Onions for caviar, peeled and washed under running water, are cut into cubes. To prevent this vegetable from making you cry, you can hold it in the freezer or sprinkle a little salt on the board.

Rinse the parsley or celery root and cut into pieces.

For squash caviar for the winter GOST 2002, carrots are chopped on a coarse grater or cut into strips. Prepared vegetables and roots separately (allowed according to the GOST recipe and at the same time) are sautéed in heated oil in a frying pan with the lid closed until softened for 5-10 minutes.

We put all the vegetables in one cauldron. Drain the oil from the pans there.

Pass the peeled and washed garlic cloves through a crusher. It does not need to be fried. This spicy vegetable goes down almost before the end of cooking zucchini caviar.

Chopping vegetables

To make caviar from zucchini for the winter, according to GOST, grinding in a meat grinder is not the best option, since the composition will not be uniform. Of course, our mothers and grandmothers did just that, but today this procedure is best done with a hand blender.

Brewing process

After that, caviar from zucchini for the winter in accordance with GOST, which operated in the Soviet Union, is transferred to a container with a thick bottom on a minimum fire. It is good to cook it in a cauldron with the lid closed. The mass must be stirred periodically so that it does not burn.

An hour later, add the remaining ingredients from the recipe (except vinegar and garlic), mix and continue cooking for at least half an hour.

Then add vinegar essence and garlic, cook for no more than 5 minutes.

While the squash caviar in accordance with GOST for storage for the winter has not cooled down, it is transferred to hot sterile jars, rolled up. To make sure that the air does not pass and will stand all winter, the jars are turned over on lids and wrapped. In this position, the caviar should stand until it cools completely. Homework is stored perfectly in any cool place.

To prepare delicious caviar from zucchini according to the recipe of GOST 51926 2002, it will take a little more than two hours for the winter. But no need to regret the time spent: you will not buy such fragrant caviar from zucchini in any store.

Zucchini caviar recipe for the winter:

Instead of a conclusion

Caviar made from zucchini is a healthy product. Even from heat treatment, the quality of the ingredients is not lost. The snack is especially useful because it is low in calories, but at the same time nutritious. The finished product contains a large amount of vitamins, trace elements, minerals and acids.

The GOST recipes that existed in the USSR are still considered the standard, since they were created by specialists, worked out over the years in production by experienced craftsmen. As for the modern production of canned vegetables, they are mainly made according to TU, that is, the product does not always correspond to the taste, the recipe changes dramatically.

Many people don't like this kind of caviar. That is why the relevance of recipes is not only not decreasing, but only gaining popularity. The time spent is compensated by the excellent appetite of the household and the praise of the hostess's culinary abilities.

Zucchini caviar for the winter in accordance with GOST. Step by step cooking recipe.

Ingredients for 2 liters of finished product:

• 3 kg of zucchini (about 6 medium "carcasses"),
• 1 kg of carrots (5 pieces, if small),
• 1 kg of onions (or 3-4 large onions),
• at least 50 ml of refined vegetable oil,
• 1 tablespoon of salt and sugar,
• 4 tablespoons of tomato paste (no "pea"),
• a few cloves of garlic
• ground black pepper - to taste,
• blender is a must!

How to cook Soviet squash caviar "Nostalgia"

Prepare all vegetables: peel carrots and onions, wash zucchini. If they are tender, young, let the skin remain in place. If you get the "oldies", take more of them, but remove the skin and seeds - do not spoil the final product.

Cut all the vegetables in turn into cubes of any size (if you prefer, you can just grate the carrots coarsely and chop the onions into half rings).

Heat oil in a frying pan, fry the zucchini until soft - you may have to do this in several stages, adding oil. It's not scary, the caviar will not be greasy!

Now it's the turn of the carrots - put them in a frying pan, and let them come to a half-cooked state.

Do not forget the onion too - soak it in hot oil until a delicious golden crust appears.

Place all vegetables in a saucepan. The ideal option is thick-walled dishes such as an aluminum or cast-iron goose pan.

In such dishes, caviar from zucchini will warm up better and burn less.

Process all vegetables with a blender. If it is submerged, it can be done right in the pan, if with a bowl, it will be better to puree vegetables immediately after frying, and only then put them in a saucepan.

Simmer vegetables over low heat, stirring all the time (even in a cast iron, they will try to burn treacherously), about 30 minutes. Carefully, the caviar will try not only to burn, but also puff, and maybe shoot.

We add tomato paste to our future squash caviar. Before that, the vegetable puree was pale, but now it will acquire the “correct”, appetizing color.

Black pepper and garlic (I literally put a couple of cloves, as I cook for children).

We simmer our tender squash caviar for another 10 minutes ... And that's it, you can close it!

Important clarification: This recipe is without vinegar. Such caviar can be given to children more calmly, but it may not reach until spring (although tomato paste, which we did not skimp on here, is also a good preservative). So it is better to open the jars in the first half of winter ... Well, if it is very hot in your kitchen in summer, you can hide this preparation of zucchini in the refrigerator for a while.

Or the second option: you can boil caviar, cool it, put it in thermal trays, and freeze it for future use. Then you don't have to worry about how long the caviar will last. Even thawed it will be like from a store.

I have been looking for this recipe for a long time, tried different home-made express methods of making caviar from zucchini - it's not that. And finally, the correct recipe for Soviet squash caviar was found!

Finally, I found a recipe for such squash caviar, as in childhood. In the kindergarten we were given it along with mashed potatoes. No matter how much I tried to make it, it turned out delicious, but somehow watery, more like vegetable caviar.

The secret of in-store squash caviar in flour, it is thanks to her that the caviar becomes such a pleasant viscous and uniform consistency, and also in high temperature cooking - it is thanks to the oil that the caviar will boil at a temperature higher than 100 degrees. It is good if you have thick-walled dishes, for example, a cauldron. We will cook in it!

Vegetable squash caviar prepared according to this recipe always turns out thick and bright, you can spread it on bread - it will not spread, in a word, the very taste and consistency!

You need to store vegetable preparations in a cool dark place at a temperature of +2 to +8 degrees Celsius. To prevent the top layer of caviar from darkening, you can pour a thin layer of calcined vegetable oil into the jars. The oil film prevents the oxidation process, the vegetable mass will retain its appetizing color.

It takes 80 minutes to cook. From the ingredients specified in the recipe, you get 2 cans of 0.5 liters each.

- zucchini - 1 kg.;
- onions - 300 gr.;
- carrots - 300 gr.;
- sunflower oil - 120 ml.;
- tomato puree - 30 gr.;
- sugar - 15 gr.;
- salt - 12 gr.;
- table vinegar - 15 ml.;
- wheat flour - 25 gr.;
- garlic, paprika, black pepper.

Pour sunflower oil into a deep saucepan with a thick bottom or cast-iron brazier. Peel the onions, chop finely. Grind a few cloves of garlic. Throw onion into the pan, garlic after a couple of minutes. Pass the vegetables for 7 minutes.

Rub the peeled carrots on a coarse vegetable grater or cut into thin strips. Add chopped carrots to the browned onions, cook for 12 minutes.

We clean the zucchini from the peel and seeds, cut into small slices. Put the chopped zucchini in a saucepan, simmer the vegetables over medium heat for about half an hour.

Next, add the tomato puree, salt and granulated sugar. To taste, you can season the dish with ground sweet paprika or black pepper. In my opinion, paprika is better, it gives not only flavor, but also adds color.

In a dry skillet, fry the wheat flour until golden brown. Pour the fried flour into a saucepan, mix, pour in vinegar and cook everything together for another 10 minutes.

Grind the stewed vegetables in any convenient way until a thick, homogeneous puree is obtained.

We spread the caviar in dry sterilized jars, close. We sterilize a container with a capacity of 0.5 l for 20 minutes.

GOST recipes were considered and are considered standard. These are exactly the dishes that people who lived during the Soviet era yearn for. This is no wonder, because in the dishes prepared according to GOST, there is not only a taste of nostalgia, but also a recipe worked out over the years, compiled and verified by experienced chefs and technologists.

Cooking according to GOST is very popular today and attracts many lovers of home recipes. And despite some difficulties in recalculating industrial portions for your own, family ones, the result of cooking is always pleasing. What can we say about the famous squash caviar? Indeed, most people represent this caviar in GOST guise: bright orange color, homogeneous and creamy, incredibly aromatic and fragrant.

This recipe for squash caviar according to GOST is suitable for harvesting it for the winter. But be careful, leaving it in large quantities in the refrigerator in plain sight: in the morning it can disappear without a trace, and all households will definitely have a wide and contented smile on their faces.

Ingredients for making a 0.5 liter can of caviar

• 1 kg zucchini
• 80 grams of tomato paste
• 60 grams of carrots
• 50 ml vegetable oil
• 40 grams of onions
• 20 grams celery root or parsley
• 1.5 teaspoons of salt
• 1 tsp sugar
• 1 gram of pepper (1: 1 black peas and allspice)

How to cook squash caviar according to GOST

To prepare squash caviar, give preference to small fruits - they are softer in taste and consistency, which means that the caviar will turn out to be much more creamy. In addition, bones do not need to be removed in small zucchini. For large zucchini, pitting is a must.

So, wash the zucchini thoroughly and peel them off.

Cut the courgettes into slices about an inch thick.

Pour half the vegetable oil into a hot pan and fry the zucchini over medium-high heatuntil they start to turn rosy. The fire must certainly be rather big, so that the zucchini does not begin to give off water and stew in it - it is precisely frying that is necessary.

While the zucchini are fried, chop the onion, and grate the carrots and celery (parsley) root on a coarse grater.

Transfer the zucchini to another bowl, pour the remaining oil into the pan and fry the vegetables in it until soft.

Then combine the vegetables and stir. Be sure to pour all the oil in which you fried them into the vegetables.

Using a blender, thoroughly chop the vegetables in the puree - it should be as homogeneous as possible.

Put the caviar in a skillet or small saucepan and simmer it for 15-20 minutes over low heat to slightly evaporate the moisture and the caviar becomes even thicker. Then add tomato paste to the caviar and stir it well, simmer for another 5 minutes.

Prepare the spices. As you can see from the photo, 1 gram of pepper is three allspice peas and 10-11 black peppercorns.

Grind black and allspice in a coffee grinder or mortar.

Add salt, sugar and pepper to the caviar.

Stir the dish to distribute the spices evenly and remove the caviar from the heat.

If you are preparing zucchini caviar for preservation for the winter, put it in sterile jars and seal it. If you cook caviar just like that, as a snack, then let it stand under the lid for an hour or an hour and a half before feasting on - so it will infuse and be saturated with aromas.

Whoever found the times of the USSR remembers well the taste of squash caviar, because the shelves of grocery stores were packed with it. Now such caviar is no longer made, although the choice is huge, but the composition leaves much to be desired. Since now the season of squash is in full swing, it is a sin not to roll up a few cans of delicious squash caviar for the winter. This year I have grown a lot of them, I have already prepared a huge number of dishes with them and will cook more.

I always use this recipe, the caviar turns out to be very tasty and tender, I recommend you try it too.

So, to begin with, we will prepare all the necessary products for the preparation of squash caviar for the winter according to GOST USSR (as in a store).

First, wash and cut the courgettes into small pieces. Heat a patch with a thick bottom, pour in a small amount of oil, put the zucchini and simmer over low heat without a lid, while excess moisture should partially evaporate.

I use young zucchini from the garden, I do not remove the skin and seeds. If you have a store, it is advisable to cut off the skin.

Peel the onions and carrots, cut into medium pieces, the carrots can be grated on a coarse grater.

Heat a frying pan with vegetable oil, put onions.

Add carrots.

Add the parsley root and, stirring occasionally, fry over medium heat until soft, no need to fry.

Transfer the sautéed vegetables to the zucchini patch.

Grind with a blender into a homogeneous mass or pass through a meat grinder with a fine grinding attachment. Put on very low heat and simmer covered for about 1 hour, stirring occasionally.

Then add the tomato paste, salt, sugar, pepper, mix well and simmer for another 30 minutes.

Spread the boiling zucchini mass in sterile jars, close with sterilized lids, turn over, cool completely and put in the refrigerator.

Zucchini caviar for the winter in accordance with GOST USSR (as in a store!) Is ready.

Enjoy your meal!