RESEARCH AND APPLICATION OF RETORT TECHNOLOGY  TO PRODUCE READY-TO-EAT (RTE) FOOD FROM VEGETABLES

Nguyễn Thị Tâm Thư; Phạm Kiên Cường

doi:10.34238/tnu-jst.7488

RESEARCH AND APPLICATION OF RETORT TECHNOLOGY TO PRODUCE READY-TO-EAT (RTE) FOOD FROM VEGETABLES

About this article

Received: 06/03/23 Revised: 19/04/23 Published: 28/04/23

Authors

1. Nguyen Thi Tam Thu , Institute of New Technology/ Academy of Military Science and Technology
2. Pham Kien Cuong, Institute of New Technology/ Academy of Military Science and Technology

Abstract

Retort technology is being applied to create ready-to-eat foods with a long shelf life, ensuring nutrition, keeping the color of ingredients. On the market, there are a number of foods applied this technology such as fresh porridge, braised meat and eggs of Saigon Food. However, the products are not diversified and do not meet the needs of the people. In this study, retort technology was applied to create ready-to-eat dishes from vegetables, with long shelf life, suitable for Vietnamese taste. Research results show that two dishes have been created: shrimp soup with lotus seeds and mixed soup. Shrimp soup with lotus seeds has a nutritional content of 6.7% protein, 3.3% lipid, 3.5% glucid and an energy of 70.5 Kcal/100g. The mixed soup contains 3.5% protein, 3.21% lipid, 6.01% glucid and energy is 66.93 Kcal/100g. After 2 months of storage in conditions of accelerated aging (45^oC, 75% humidity), no microorganisms were detected in 5 groups of total bacteria, yeast, mold, E. coli, coliforms. The nutritional content decreased significantly after 2 months under accelerated aging conditions, indicating that the product has an even longer shelf life.

Keywords

Retort; Vegetable; Nutrition; Accelerated aging; Ready-to-eat (RTE)

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DOI: https://doi.org/10.34238/tnu-jst.7488

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