How many people ate this same squash caviar in childhood! And all because it was actually delicious! Today's children are not so lucky - in stores they sell preparations that are neither in appearance nor in taste like the one from childhood. I tried a lot of recipes with mayonnaise, and with tomato juice, and with the addition of other vegetables - and although these were also tasty, they were exactly what was required. The recipe below consists exclusively of those products that are specified in GOST (State Standard). There is nothing superfluous in it, a minimum of ingredients, a simple process, and the result is excellent.

I specifically found a scanned GOST on the Internet. It itself does not indicate exactly how to prepare caviar from zucchini, but there is an appendix - a technological map and believe me, caviar prepared strictly according to the recommendations below will turn into “the same” caviar from childhood. Some difficulties may arise when converting industrial data into weight measures that are accessible to every housewife. I did this, carried out the necessary calculations, not without rounding and the ingredients listed below and their weight fully comply with GOST standards.

Squash caviar was loved and eaten throughout the USSR. It was always tasty, inexpensive and versatile - suitable for all dishes of the cuisine of that time.

During the cold winter season, this homemade preparation is an excellent addition to hot dishes. Tasty, aromatic and juicy, it perfectly diversifies the meager winter menu with its bright colors. A huge advantage is the relatively low price of ingredients in the summer and autumn during the procurement period, so the cost of the finished product is low.

Store-bought versions nowadays differ greatly from the GOST recipe, and not only in the preparation technology and the ratio of products. Other vegetables and not very healthy ingredients (or not healthy at all) are also added to caviar - flavor enhancers, thickeners, modified starch, etc. Therefore, it is better to spend 1-2 days in the summer, prepare for the winter and then be sure of the quality product.

Ingredients for a 0.5 liter jar

• zucchini – 2kg;
• onion – 1 piece;
• carrots – 1 medium size;
• roots (parsnip, parsley root) – 1 small root;
• tomato paste – 7 tbsp;
• salt – 3 tsp. (or to taste);
• vegetable oil – 2.5 tbsp;
• sugar – 1 tbsp;
• greens – 4 tbsp. (finely chopped);
• peppercorns – 2 tsp;
• allspice – 2 tsp.

Attention! The yield of the finished product is about 500 ml. It may turn out a little more, a little less.

Squash caviar for the winter, the most delicious, according to GOST - we prepare it

1. We choose zucchini. In order for the caviar to be tasty, you need to choose unripe fruits 15-20 cm long. The skin is a delicate light green color without black spots or damage. Any variety is suitable for harvesting - both summer and autumn. If you have to make a preparation from overripe fruits, in this case you should cut out the seeds. First, cut the zucchini into rings, and only then turn them into cubes with a side of 0.5 cm.
2. Wash the onions well and let dry. Peel the husks and cut into small cubes or in any other way that is more convenient for you.
3. We choose juicy, young, bright orange carrots. We wash and clean it. Cut it into strips or three on a coarse grater.
4. Pour 1 tbsp into one pan. oil, heat it up and add the onion and fry a little. Add carrots and fry further. The onions and carrots should change color, but not brown. Immediately turn off the gas. Burnt or over-fried vegetables will spoil the taste of caviar.
   
5. Pour more vegetable oil into a second deep frying pan or thick-bottomed saucepan (leaving 1 tsp), and when it is hot, add the zucchini and fried vegetables. There is no need to pre-fry the zucchini. The principle of preparing caviar is fried onions and carrots and boiled zucchini.
   
   
6. We wash the greens and dry them completely. Remove the stems and chop very finely with a knife. The ingredients indicate the volume of already chopped greens. Wash the parsnips and parsley root. Peel and grate on a fine grater. Each root should be divided equally - half parsley root and parsnip root. Add herbs and roots to the vegetables in a saucepan. We also add both types of pepper.
   
   
7. Turn on the gas a little and simmer until soft under the lid.
   
8. Place in a sieve or colander to drain excess liquid. We remove the peppercorns - if they come across in the appetizer, they will ruin the appearance of the dish.
   
9. Transfer the prepared vegetables to a convenient bowl and puree with a blender until completely smooth. In order for the blender to serve you for a long time, cool the mixture, so the blender knives will remain sharp longer. There should not be whole pieces of any vegetable in the caviar, so we punch it carefully.
   
10. Pour a teaspoon of vegetable oil into the frying pan and add tomato paste. Add salt and sugar to taste. Sauté it for 15-20 minutes over low heat. Sautéed tomato paste is much tastier, and the color of the dish after adding it becomes brighter than if we simply added the paste to the vegetables.
    
11. Return the ground vegetables to the saucepan and add the previously fried pasta.
    
12. Stir frequently and cook uncovered for 30-40 minutes. To ensure that the caviar heats evenly, use a fire spreader or a thick-bottomed saucepan. It is extremely important that the vegetables do not burn during frying. The caviar splashes a lot during stewing, so be careful. During cooking, the consistency will become similar to store-bought. This is a signal that you should stop extinguishing.
    
13. Let's prepare the jars - rinse with soda and sterilize, boil the lids. Place the zucchini caviar in dry hot jars to the top and roll up the lids. Turn the jars over and place them with the lids down. Wrap in a towel, blanket or old blanket. Gradually cool during the day. This additional heat treatment will allow the workpiece to be stored longer. Store the workpiece in a cool place.
    

If you do not have the opportunity to store caviar in a cool place, then it is better to pasteurize the jars. I showed and told how this is done in another.

• An immersion blender can be replaced with a meat grinder. For chopping, use the finest mesh. If there is none, grind the caviar twice until you reach the desired degree of grinding.
• For spiciness, you can add a piece of chili pepper during the last stew. And before putting the preparation into jars, throw away the chili.
• Pay close attention to the composition of tomato paste. It should contain only tomatoes and salt. And the mass fraction of dry substances is no more than 30%.
• Cooked caviar should not be served immediately - it has not yet acquired the taste we need. If you decide to just serve it, keep it in the refrigerator for a day.
• To make the cooking process easier, chopped vegetables can be baked in the oven. This way you will not only reduce the amount of oil, but also save energy. And many people like the taste of baked vegetables.
• If you can’t find parsnips, it doesn’t matter, use a whole root of parsley, but you shouldn’t give up the roots altogether - they add that necessary aroma that we love so dearly.
• Caviar must be well chilled. You can add a little grated or pressed garlic, a little fresh herbs and unrefined vegetable oil to it.

Fresh rye bread, boiled potatoes and a piece of smoked meat go well with caviar.

see also

Squash caviar prepared according to the official Soviet recipe.

I finally figured out this recipe and have already made it several times. Looking ahead, I will say that I will continue to cook only this way, with the same ingredients and proportions.

This is exactly the recipe used to prepare caviar in Soviet times. Perhaps some enterprises are still using it, because the same recommendations are present in Russian official collections.

I have already told you, using baking as an example, what it is. "recipe according to GOST"(see my tag). GOST did not prescribe recipes: there were requirements for the quality of ingredients and finished products, requirements for packaging, storage, etc. The recipes were developed and approved by completely different departments, and then published in separate publications. In turn, the instructions for these recipes, i.e. the cooking technology, also need to be looked for separately, in completely different publications.

The technologies were standard, but could include some variations. Each enterprise could change something in the recipe recommended by official departments, so the taste and appearance of pastries, cakes, buns, cookies and squash caviar could also differ even in neighboring cities, not to mention Moscow and the Far East. These same technologies are still used today: it is difficult to come up with something completely new, unless we are talking about some modern equipment.

Page of the official publication "Collection of recipes for fruit and vegetable products"

The composition is simple and very clear. When I saw it, it became clear to me why the caviar had a mushroom flavor and you could eat the whole jar at one time :) Sometimes on the labels they wrote something like “white roots” or “greens” without deciphering them.

Ingredients:

Zucchini, onions, carrots, tomato paste, celery, parsnip root and parsley root

To prepare caviar, I took everything listed in the book list. This table shows the consumption in kilograms. By the way, here you can also see the proportions for eggplant and beet caviar, the preparation technology for which is almost the same.

It is very easy to calculate smaller volumes using them. For example, my proportions for 1.5 kg of zucchini:
carrots - 100 g
white roots - 30 g
onion - 80 g
greens - 5 g
table salt - 15 g
sugar - 7 g
ground black pepper - 0.5 g
ground allspice - 0.5 g
tomato paste 30% - 80 g (we sell it in exactly this packaging, the jar is visible in the photo)
vegetable oil - 100 ml

About salt, sugar and tomato paste: their quantity is valid for the quantity of the remaining ingredients indicated in the initial list. If the volume of stewed/fried vegetables is greatly reduced, then the amount of salt, sugar and tomato paste will also need to be reduced!

Percentage composition after roasting
On the second line were eggplants, I removed them so as not to interfere with my concentration (there was a dash opposite them, they are not included in the squash caviar).

The text regarding vegetable caviar is large. I collected it from different publications, but I found out everything, incl. how to wash and cut vegetables, how to fry, in which ovens, how to chop fried vegetables, etc. Here I show copies of only some pages.

Cooking at home:

1. Peeled zucchini, carrots and onions cut into pieces 15-20 mm thick. White roots can be grated or chopped as desired (they are hard and fibrous). Chop the greens no earlier than 30 minutes before adding them to the mixture.

2. Can be fried all vegetables together or separately. I noticed that in the second case the yield of caviar may be greater. Moreover, it is better to fry at a certain oil temperature.

3. After the vegetables have been fried, they can be stewed a little, as we always do when preparing such dishes. There is no need to fry heavily and simmer for a long time, otherwise you will have to reduce the amount of salt, sugar and tomato paste.

At home it is impossible to create conditions similar to industrial ones: we, for example, do not have special furnaces or vacuum installations. By the way, vegetable caviar at enterprises could be prepared using different methods, which involved the use of precisely similar devices.

4. The next stage is chopping vegetables, but first it is advisable to rid them of excess oil. At home, it is best to use a blender or food processor for chopping. If the volume of vegetables is small, then you can authentically chop them with a knife, preferably a wooden one :)

5.Return the chopped vegetable mixture on the fire and add salt, sugar, tomato paste, a mixture of peppers, chopped herbs. Mix quickly until smooth. Heat until salt and sugar dissolve.

5. Packaging Caviar in jars needs to be warm (70 C), and then sterilized for better storage.

By the way, even if you follow this recipe, the resulting caviar can be called “GOST” only if it contains a certain amount of dry matter, fat, etc. It is incorrect to call simply a “naked” recipe “GOST” recipe.

Page of the publication "Technology for canning fruits and vegetables and product quality control."

I know that some chefs complain that such preparations cannot be stored without vinegar, but I have not seen any stories from them about sterilizing packaged caviar.

For example, I will say that the same Hungarians or South Slavs prepare hundreds of kilograms of similar preparations! And without vinegar! Lecho, caviar from peppers, caviar from eggplants, other vegetable preparations... people tinker with one “batch” for several days, and after cooking sterilize each jar

. Despite the fact that in September it is still warm and even hot in their houses (however, if possible, all the preparation is done outside). Of course, such a product can be eaten immediately, but if you want to preserve it longer, then you need to adhere to the technology, this is my opinion.

***** ***** *****

Vinegar (acetic acid) affects the safety of products only under certain conditions and in a certain concentration..

UPD about sterilization of ready-made canned food Namestnikov A.F. Canning fruits and vegetables at home

***** ***** *****

. 4th edition, 1967

***** ***** *****

Rashchenko I.N. Homemade pickles, jams and marinades. Alma-Ata, 1972 Ready caviar should sit for at least a few hours, or better yet, a day.

, otherwise it will be difficult to decide on its taste. Only after this time will it become clear whether, for example, the proportions of salt and sugar were optimal and what roasting technology to follow in the future (separate or joint). For example, hot caviar may seem salty or sour, but once it has steeped, it will be almost perfect! In order to understand such moments, you need to cook a similar dish at least once, or better yet, twice :)

To hone the technology and check some points, I prepared this caviar twice in a row: I fried everything together and separately. By the way, in the second case, the technological instructions recommend slightly changing the proportions of the ingredients, incl. oils Only when I went through all the stages myself did I understand why one batch of store-bought squash caviar was very dark and “mushroomy”, and another, for example, was light and with slightly different shades of taste, although the manufacturer and composition were the same. But no matter how many times I cook it, my family always asks me what mushrooms I added here:) I talked about imitation of mushroom taste in culinary dishes in a separate article: (link opens in a new window). In this case, the combination of “parsnips-parsley-celery-tomato paste-onions” together with frying technology is responsible for the “mushrooms” in squash caviar. If you add pieces of eggplant, then hardly anyone can distinguish it from mushrooms.

Squash caviar is sent to the FM "Summer - in a jar!" and for the "Autumn Marathon 2016".

I will also add this recipe to my consolidated post as an example of imitation of mushroom taste.

GOST R 51926-2002

Group H53

STATE STANDARD OF THE RUSSIAN FEDERATION

Canned food

VEGETABLE CAVIAR

Specifications

Canned food. Vegetable paste. Specification

OKS 67.080.20
OKP 91 6114

Date of introduction 2003-07-01

Preface

1 DEVELOPED by the All-Russian Research Institute of Canning and Vegetable Drying Industry (VNIIKOP)

INTRODUCED by the Technical Committee for Standardization TC 93 "Processing Products of Fruits and Vegetables"

2 ADOPTED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated August 8, 2002 N 293-st

3 INTRODUCED FOR THE FIRST TIME

4 REPUBLICATION. November 2007

1 area of ​​use

1 area of ​​use

This standard applies to canned food - vegetable caviar, made from fresh vegetables or semi-finished products from them with the addition of various flavoring and aromatic components, intended for sale in the retail chain.

Safety requirements are set out in 4.2.3, 4.2.4; mandatory requirements for quality - in 4.2.2, for labeling - in 4.5.

2 Normative references

2.1 This standard uses references to the following regulatory documents:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import

GOST 21-94 Granulated sugar. Specifications

GOST 61-75 Acetic acid. Specifications

GOST 908-2004 Edible citric acid. Specifications

GOST 1128-75 Refined cottonseed oil. Specifications

GOST 1721-85 Fresh table carrots, prepared and supplied. Specifications

GOST 1722-85 Fresh table beets, prepared and supplied. Specifications

GOST 1723-86 Fresh onions prepared and supplied. Specifications

GOST 1724-85 Fresh white cabbage prepared and supplied. Specifications

GOST 1726-85 Fresh cucumbers. Specifications

GOST 3343-89 Concentrated tomato products. General technical conditions

GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions

GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications

GOST 6968-76 Wood chemical acetic acid. Specifications

GOST 7825-96 Soybean oil. Specifications

GOST 7975-68 Fresh food pumpkin. Specifications

GOST 7977-87 Fresh garlic, prepared and supplied. Specifications

GOST 8756.1-79 Canned food products. Methods for determining organoleptic characteristics, net weight or volume and mass fraction of constituent parts

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the condition of the internal surface of metal containers

GOST 8756.21-89 Processed products of fruits and vegetables. Fat determination methods

GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage

GOST 13907-86 Fresh eggplants. Specifications

GOST 13908-68 Fresh sweet pepper. Specifications

GOST 14260-89 Capsicum fruits. Specifications

GOST 17594-81 Dry bay leaf. Specifications

GOST 25555.0-82 Processed products of fruits and vegetables. Methods for determining titratable acidity

GOST 25555.3-82 Processed products of fruits and vegetables. Methods for determining mineral impurities

GOST 25749-83 Metal lids for glass containers with a neck rim type III. Specifications

GOST 26186-84 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Methods for determination of chlorides

GOST 26313-84 Products of processing of fruits and vegetables. Acceptance rules, sampling methods

GOST 26323-84 Products of processing of fruits and vegetables. Methods for determining the content of plant impurities

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Preparation of samples for laboratory analysis

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 26935-86 Canned food products. Tin determination method

GOST 28038-89 Processed products of fruits and vegetables. Methods for determining the mycotoxin patulin

GOST 28561-90 Products of processing of fruits and vegetables. Methods for determining dry matter or moisture

GOST 29045-91 Spices. Allspice. Specifications

GOST 29050-91 Spices. Black and white pepper. Specifications

GOST 29053-91 Spices. Ground red pepper. Specifications

GOST 29270-95 Processed products of fruits and vegetables. Methods for determining nitrates

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30710-2001 Fruits, vegetables and their processed products. Methods for determining residues of organophosphorus pesticides

GOST R 51074-2003 Food products. Information for the consumer. General requirements

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51574-2000 Table salt. Specifications

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic

GOST R 51810-2001 Fresh tomatoes sold in retail stores. Specifications

GOST R 52189-2003 Wheat flour. General technical conditions

GOST R 52465-2005 Sunflower oil. Specifications

GOST R 52622-2006 Dried vegetables. General technical conditions

OST 10-33-87* Semi-finished fruit and berry purees. Specifications
________________
link

OST 10 235-99 Fresh dill. Specifications

OST 10 267-2000 Fresh celery. Specifications

OST 10 268-2000* Fresh zucchini. Specifications
________________
* The document is not provided. For more information please follow the link. - Database manufacturer's note.


OST 10 269-2000 Fresh parsley. Specifications

SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality in centralized water supply systems. Quality control

SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products

GN 1.1.546-96* Hygienic standards for the content of pesticides in environmental objects
________________
* The document is not valid on the territory of the Russian Federation. GN 1.2.3111-13 applies, hereinafter in the text. - Database manufacturer's note.

3 Classification

3.1 Vegetable caviar is produced in the following types:

zucchini caviar,

squash caviar,

"Kubanskaya" zucchini caviar,

squash caviar "Kubanskaya",

eggplant caviar,

eggplant caviar "Kubanskaya",

eggplant caviar "Donskaya",

eggplant caviar "Podolskaya",

"Homemade" eggplant caviar,

cabbage caviar,

onion caviar,

beet caviar,

pumpkin caviar,

vegetable caviar "Lyubitelskaya",

"Homemade" vegetable caviar,

Vegetable caviar "Volgogradskaya".

4 Technical requirements

4.1 Vegetable caviar is produced in accordance with the requirements of this standard according to technological instructions and recipes in compliance with sanitary rules approved in the prescribed manner.

4.2 Characteristics

4.2.1 In terms of organoleptic indicators, vegetable caviar must comply with the standards specified in Table 1.


Table 1

Indicator name	Characteristic
Appearance and consistency	A homogeneous, evenly crushed mass with visible inclusions of herbs and spices, without coarse seeds of overripe vegetables. The consistency is spreadable or slightly grainy.
	A slight separation of caviar liquid from boiled vegetables is allowed
Taste and smell	Characteristic of caviar made from a certain type of pre-prepared vegetables. The taste of rancid oil and the presence of foreign tastes and odors are not allowed. Mild bitterness characteristic of eggplants is allowed in eggplant caviar
	Homogeneous throughout the mass for caviar:
	from zucchini, squash, vegetables, onions, pumpkin - from yellow to light brown; from eggplants, cabbage - from light brown to brown; from beets - dark red in different shades.
	Slight darkening of the surface layer of caviar is allowed

4.2.2 In terms of physical and chemical parameters, vegetable caviar must comply with the standards specified in Table 2.


table 2

Indicator name		Method of analysis
Mass fraction of dry substances, %, not less, for caviar:
from zucchini, from squash, from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya"
eggplant "Podolskaya"
from vegetables "Lyubitelskaya"
eggplant "Donskaya"
from eggplants, from eggplants "Kubanskaya"
eggplant "Homemade"
from cabbage, from beets, from vegetables "Homemade"
Mass fraction of fat, %, not less, for caviar:
from zucchini (or squash), from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya"
from a bow
from eggplants, from eggplants "Kubanskaya", from eggplants "Donskaya", from eggplants "Podolskaya", from beets, from vegetables "Lyubitelskaya", from vegetables "Domashnaya"
from cabbage
eggplant "Homemade"
Mass fraction of chlorides, %
Mass fraction of titratable acids, %, no more for caviar:
from eggplant "Podolskaya" (based on acetic acid)
from cabbage (based on citric acid)
other items (based on malic acid)
Mineral impurities	Not allowed
Impurities of plant origin
Foreign matter		Visually

4.2.4 According to microbiological indicators, vegetable caviar must meet the requirements of industrial sterility for canned food of group A.

4.3 Requirements for raw materials

4.3.1 The following raw materials and supplies are used for the production of vegetable caviar:

fresh zucchini according to OST 10 268;

fresh squash;

fresh table carrots according to GOST 1721;

dried table carrots according to GOST R 52622;

fresh food pumpkin according to GOST 7975;

fresh table beets according to GOST 1722;

fresh onions according to GOST 1723;

dried onions according to GOST R 52622;

fresh white cabbage according to GOST 1724;

fresh cucumbers according to GOST 1726;

fresh eggplants according to GOST 13907;

green tomatoes according to GOST R 51810;

concentrated tomato products according to GOST 3343;

fresh sweet pepper according to GOST 13908;

fresh garlic according to GOST 7977;

dried garlic according to GOST R 52622;

capsicum fruits according to GOST 14260;

fresh root parsnips;

dried white roots of parsley, celery and parsnip according to GOST R 52622;

fresh parsley root and greens according to OST 10 269;

fresh celery root and greens according to OST 10 267;

fresh dill according to OST 10 235;

dried parsley, celery and dill according to GOST R 52622;

greens preserved with table salt - semi-finished product;

semi-finished fruit and berry purees according to OST 10-33;

frozen parsley, celery, dill;

soybean oil according to GOST 7825;

Refined cottonseed oil according to GOST 1128;

Refined sunflower oil according to GOST R 52465;

acetic acid according to GOST 61;

acetic acid for food grade forest chemicals according to GOST 6968;

food grade citric acid according to GOST 908;

dry bay leaf according to GOST 17594;

wheat baking flour according to GOST R 52189;

allspice according to GOST 29045;

black and white pepper according to GOST 29050;

ground red pepper according to GOST 29053;

essential oils of dill, parsley, celery, garlic according to the technical document;

semi-finished vegetable products for industrial use;

semi-finished vegetable products for aseptic storage;

table salt according to GOST R 51574 not lower than the highest grade;

granulated sugar according to GOST 21;

drinking water according to SanPiN 2.1.4.1074.

It is allowed to use imported raw materials that are not inferior in quality to domestically produced raw materials and are approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.

Raw materials and supplies used for the production of vegetable caviar must comply with the safety requirements of SanPiN 2.3.2.1078, GN 1.1.546.

4.4 Packaging

4.4.1 Vegetable caviar is packaged in glass and metal varnished jars, sealed with metal varnished lids, in containers made of polymer materials with a capacity of no more than 1.0 dm3 and packed in transport containers.

Glass and metal jars and plastic containers must be hermetically sealed.

Paint and varnish coatings on the inner surface of metal cans and lids must comply with established requirements.

Recommended consumer and transport containers for packing caviar are given in Appendix A.

It is allowed to use imported containers, materials and lids approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.

4.4.2 Requirements for the net weight of one consumer packaging unit - according to GOST 8.579.

4.5 Marking

4.5.1 Labeling of consumer packaging - in accordance with GOST R 51074 and GOST 13799.

The label of consumer containers with caviar additionally indicates “from fried...” or “from boiled...”

4.5.2 Marking of transport containers - in accordance with GOST 13799;

4.5.3 Information data on the nutritional and energy value of vegetable caviar is indicated in Appendix B.

5 Acceptance

5.1 Acceptance rules - according to GOST 26313.

5.2 Checking the quality of caviar according to organoleptic and physico-chemical indicators, net weight of the consumer packaging unit, packaging and labeling is carried out in each batch.

5.3 The frequency of monitoring of toxic elements, mycotoxin patulin, nitrates, pesticides and radionuclides is established by the manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.

Pesticides specified in the quality and safety certificate for raw materials included in vegetable caviar are subject to control.

5.4 Microbiological quality control of vegetable caviar is carried out in accordance with the instructions on the procedure for sanitary and technical control of canned food at production enterprises, wholesale warehouses, retail trade and catering establishments.

6 Methods of analysis

6.1 Sampling - in accordance with GOST 26313, sample preparation - in accordance with GOST 26671, GOST 26929, methods of analysis - in accordance with GOST 8756.1, GOST 8756.18 and specified in 4.2.2.

6.2 Determination of the net weight of a packaging unit - according to GOST 8756.1.

6.3 Determination of toxic elements is carried out according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, mycotoxin patulin - according to GOST 28038 , organochlorine pesticides - according to GOST 30349, organophosphorus pesticides - according to GOST 30710, nitrates - according to GOST 29270, radionuclides - according to methods approved in the prescribed manner.

6.4 Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669, cultivation of microorganisms and processing of results - according to GOST 26670.

6.5 Microbiological tests for industrial sterility of canned food are carried out according to GOST 30425.

7 Transportation and storage

7.1 Vegetable caviar is stored and transported in accordance with GOST 13799.

APPENDIX A (recommended). Consumer and transport containers for packing caviar

A.1 Vegetable caviar is packaged in:

- glass jars of types I and III according to GOST 5717.2 with a capacity of no more than 0.8 dm;

- glass jars of type III according to a regulatory or technical document or imported with technical characteristics not lower than those specified in GOST 5717.2, with a capacity of no more than 0.8 dm3;

- metal cans in accordance with GOST 5981 and other regulatory or technical documents or imported with technical characteristics not lower than those specified, with a capacity of no more than 1.0 dm3;

- bags made of combined materials based on aluminum foil and polypropylene film and according to another regulatory or technical document, or imported with technical characteristics not lower than those indicated, with a capacity of no more than 0.5 dm3;

- semi-rigid containers made of polymer or combined materials, including those based on aluminum foil, approved by the authorities and institutions of the State Sanitary and Epidemiological Service of Russia for use in the food industry.

A.2 Glass jars of type I according to GOST 5717.2 are sealed with metal varnished lids for industrial use according to the technical document; glass jars of type III - lids for sterilized products in accordance with GOST 25749 and other regulatory or technical documents or imported with technical characteristics not lower than those specified.

A.3 Vegetable caviar in consumer containers is packaged in transport containers in accordance with GOST 13799.

Vegetable caviar in containers made of polymer and combined materials is packaged in corrugated cardboard boxes No. 45 in accordance with GOST 13516 or in other corrugated cardboard boxes of the same capacity in accordance with a regulatory or technical document.

APPENDIX B (for reference). Nutritional and energy value of 100 g of canned food

APPENDIX B
(informative)

Name of canned food	Proteins, g	Fats, g	Carbohydrates, g	Vitamins, mg		Energy value, kcal
					Carotene
Zucchini caviar
Squash caviar
Zucchini caviar "Kubanskaya"
Squash caviar "Kubanskaya"
Eggplant caviar
Eggplant caviar "Kuban"
Eggplant caviar "Donskaya"
Eggplant caviar "Podolskaya"
Eggplant caviar "Homemade"
Cabbage caviar
Onion caviar
Beet caviar
Pumpkin caviar
Vegetable caviar "Lyubitelskaya"
Vegetable caviar "Homemade"
Vegetable caviar "Volgograd"

Shelf life of vegetable caviar from the date of production:

in glass containers - 3 years;

in metal containers - 2 years;

in containers made of polymer and combined materials - 1 year.

APPENDIX D (for reference). Bibliography

APPENDIX D
(informative)

TU 10 RSFSR 530-89*	Fresh squash
________________ * TS mentioned here and further in the text are not given. For more information please follow the link. - Database manufacturer's note.
	Fresh root parsnip. Specifications
TU 10.244.016-91	Greens preserved with table salt - semi-finished product
TU 9165-030-00008064-95	Quick-frozen vegetables and melons
TU 9161-196-04782324-01	Semi-finished vegetable products for industrial use
	Technological instructions for varnishing white hot and electrolytic tinning sheets in sheets intended for the production of canning containers*, approved by VNIIKOP on December 16, 1993.
________________ * The document is not provided. For more information please follow the link. - Database manufacturer's note.
	Instructions for the use of chrome-plated tinplate according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP on June 21, 1988.
N 01-19/9-11 dated 07.21.92
TU 21-074.1-97-96	New type glass jars with screw closure
TU 21-074.1-166-98	Glass jars with screw closure. New species
TU 2245-046-00463800-00	Combined material based on aluminum foil and polypropylene film
TU 10.244.003-90	Metal lids for glass jars with neck rim type I
TU 1416-313-00008064-99	Metal lids for glass containers with a neck rim of types III and IV
TU 1416-001-50195457-00	Metal lids for glass jars with type III neck rim

UDC 664.841:006.354	OKS 67.080.20
Key words: vegetable caviar, technical requirements, standards, packaging, labeling, transportation, storage, shelf life

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Pickled and salted vegetables.
Canned vegetable: Sat. GOST. -
M.: Standartinform, 2008

Zucchini caviar is perhaps one of the most popular and famous snacks in the post-Soviet space. It is not surprising that every housewife tries to stockpile a supply of squash caviar. The recipe for the dish is simple - this caviar consists of cooked chopped zucchini, to which a wide variety of vegetables are added if desired.

You will need onions, carrots, garlic cloves, tomatoes, ginger root, bell pepper, parsley or celery root. The dish is not only tasty, but also extremely healthy, recommended by nutritionists as a low-calorie and highly digestible product. And the delicate caviar, prepared according to the classic recipe, is reminiscent of the taste of caviar from the store!

Name:	Squash caviar
Date added:	12.08.2016
Cooking time:	50 min.
Recipe servings:	30
Rating:	(No rating)

Ingredients

Recipe for squash caviar just like in the store

Rinse the zucchini thoroughly in running water, peel the skin, cut into slices one centimeter thick. Pour vegetable oil into a frying pan with a thick bottom, heat it, and fry the zucchini slices until lightly browned. Place the fried vegetables in a separate bowl.

Peel the carrots, rinse, grate on a coarse grater. Fry in vegetable oil for 6-7 minutes, stirring occasionally. Peel the onion, chop into large cubes, add to the carrots, stir, fry for another 8-10 minutes. Transfer vegetables to zucchini. Let cool.

By strictly following our instructions, you will get amazing results.

Scroll the vegetable mixture through a meat grinder or grind it with a blender. Transfer the vegetable mixture into a saucepan with a thick bottom. Add 1 tsp. oils Add granulated sugar, add salt, add tomato paste, mix. Place the pan on the fire, bring to a boil, add citric acid, reduce the heat and simmer for 25 minutes.

Place clean, dry jars in an oven preheated to 100 degrees for 10 minutes. Take it out and put it on the table. Boil water in a saucepan and place the lid in it to sterilize for 3 minutes. Place hot caviar into jars, seal with lids, cover with a warm blanket for 3-4 hours (until it cools down). Store finished caviar in a cool, dark place.

Squash caviar, unfortunately, is losing its popularity. For some reason, it is believed that caviar from zucchini is a food of the Soviet past, but the USSR is not its ancestral home. In this article we will tell you about the true origins of this snack dish and present several recipes for its preparation.

Zucchini is a vegetable that was first grown in North America in ancient times by the Aztec tribes.

However, people did not eat the entire squash fruit because they did not know about its edibility. They thought that only the dried seeds of this vegetable could be eaten.

The situation changed after the great geographical discoveries, when sailors from Spain and Portugal began to bring to their countries various vegetables and fruits found on the lands of America. This is how zucchini came to Europe and then to India.

In European countries, zucchini was not initially used for its intended purpose. People liked the flowering and weaving of zucchini, so they began to grow it as an ornamental crop in gardens and vegetable gardens. Only in the 17th century did this vegetable become widely used in cooking. And in India, zucchini replaced fish and crab meat for people.

In Russia, they first learned about it during the imperial era of Nicholas II. The royal family often ate various dishes made from zucchini, but not caviar. Squash caviar was invented in the 30s in the Soviet Union. They began to produce it industrially and sell it in jars in all grocery stores. In our time, this trend has continued.

Recipes for squash caviar according to GOST

Despite a sufficient amount of squash caviar on store shelves, people most often prepare this product on their own. Each housewife has developed a recipe to her own taste and sticks to it. Some people add various spices (vinegar) and thickeners (flour, starch) to squash caviar. But the most common and safest way to make squash caviar is according to GOST. Below we will present two such recipes.

Squash caviar according to GOST: recipe

Squash caviar according to Soviet GOST- classic recipe. To make it you need the following products:

• A few kilograms of zucchini (about 3 kg)
• Onion (1 kg)
• Carrots (1 kg)
• A few tablespoons of vegetable oil (300 ml.)
• Tomato paste (3 tablespoons)
• Salt (1.5 tablespoons)
• Sugar (1 tablespoon)
• Pepper (2 g)
• Garlic (8 cloves)

Algorithm for preparing classic squash caviar:

1. All of the above vegetables should be washed well under running water and peeled.
2. Chop all the vegetables in any way and fry. Only carrots and zucchini need to be fried in one pan, and onions in another. It is important not to overcook anything.
3. Each roast now needs to be chopped. It is best to use a blender for this. If you use a meat grinder, then most likely there will be pieces of vegetables or zucchini seeds left in the caviar.
4. All ingredients need to be mixed in one pan, add chopped garlic and put on the stove for half an hour. The caviar will need to be stirred periodically.
5. At the very end, add salt, sugar and pepper.
6. All that remains is to mix everything thoroughly and let the dish brew for 20 minutes.

This caviar can be immediately spread on bread and rolled into jars. If you are preparing squash caviar as a winter preparation, the jars must be sterilized in advance. If you want the taste of yours squash caviar was, as in the store, then in the recipe according to GOST you need to add one tablespoon of flour fried until golden brown at the stage of adding spices.

Squash caviar according to GOST in a slow cooker: recipe

To prepare squash caviar in a slow cooker, you will need all the same products. The difference in the recipe is only in the cooking technology.

In a slow cooker, caviar should be prepared following these steps:

1. Cut all vegetables into cubes.
2. Select the “Baking” mode in the multicooker menu. In this mode, you need to fry onions and carrots in vegetable oil.
3. After 20 minutes, add zucchini to the stewed onions and carrots.
4. After 20 minutes, add tomato paste and spices. Mix everything thoroughly.
5. At this stage, you need to change the cooking mode in the multicooker to “Stewing”. Caviar should be cooked in this mode for an hour.
6. All that remains is to grind the prepared vegetables using a blender, cool the caviar and serve.

Useful properties of squash caviar

The benefits of squash caviar for human health are difficult to overestimate. After all, it contains a huge amount of vitamins and other useful substances that normalize the water-salt balance in the body and cleanse the intestines of toxins. What microelements are we talking about:

• Vitamin C
• Carotene
• Pectin
• Potassium
• Magnesium
• Cellulose

100 g of this snack contains only 78 kcal, therefore, you can eat it in unlimited quantities without worrying about your figure. It will be especially useful for those people who have been diagnosed with the following diseases:

• Cholecystitis
• Hepatitis
• Urolithiasis disease
• Hypertension
• Colitis
• Atherosclerosis
• Pyelonephritis
• Gout
• Diabetes
• Vegetative-vascular distance

If you don’t have time to prepare squash caviar, you can buy this delicious appetizer in the store. The following indicators will indicate its benefits:

• The top layer of caviar should not be covered with water. If you see this in a jar, it means that the caviar is not made from fresh zucchini, but from frozen, which is not very healthy for the human body.
• Date of caviar production. Food technologists say that the best option is when the product is prepared in August or September, because these months are considered the harvest season for this vegetable.
• If the caviar is very liquid (you can check this by turning the jar upside down), most likely its taste will not be very pleasant.
• The color of the caviar should be light brown. If it differs at least in some way, it means that the jar with caviar contains not zucchini, but some other vegetable.

Video: Squash caviar for the winter according to GOST