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HISTORY OF TECHNOLOGY, TECHNOLOGY, OBJECTS AROUND US
Canned food. History of invention and production
Directory / The history of technology, technology, objects around us Canned food (from lat. conservo - I keep) - food products of animal or vegetable origin that have been canned and / or packaged for the purpose of long-term storage without spoilage. In a broad sense, any food prepared (processed) so that it acquires the property of not spoiling for a long time is suitable for the definition of canned food. At the same time, any products processed by any processing that ensures this fall under the concept of canned food - salted, pickled cabbage, cucumbers, fish; lard (corned beef); sauerkraut; dried mushrooms, vegetables, fruits, etc.; smoked, dried meat and fish; jams and other candied products, etc. (see Canning). Usually, in the applied sense, canned foods are food products packaged in sealed containers (mainly tin cans or glass) and subjected to sterilization (eg, by heat treatment). The inventor of this method of preservation is the French chef Nicolas Appert.
Even in ancient times, mankind faced the question: what to do so that food does not spoil for as long as possible? At first, our ancestors tried to save food for themselves and for their tribe. Then, as time passed, they began to make stocks for the equipment of armies or expeditions. Drying is the oldest way to preserve food. The North American Indians, for example, had a dish called pemmican. It was made from sun-dried meat, ground between stones, with the addition of various seasonings. This mixture was pressed and stored in leather bags. Another way is cooling. The ruins of an ancient temple built in the second millennium BC have been found on the island of Crete. In the deep and always cold underground galleries of the palace, large clay jugs were found in which food was stored. Later, people noticed that foods are better preserved if they are well salted or smoked. Then they invented pickling and pickling. In those places where the climate allowed, food was frozen. Drying, smoking, fermentation, pickling, salting products were used to protect against spoilage and transportation over long distances. But the search for ways to preserve products continued. It was of great importance for travelers, merchants, military. At the beginning of the XIX century. an invention was made that radically changed the idea of mankind about the shelf life of products, greatly simplifying the lives of professional chefs and ordinary housewives around the world. It's about the invention of canned goods. Even at the end of the XVIII century. in revolutionary France, a competition was announced for the best way to store food. During the campaigns, Napoleon Bonaparte faced the problem of providing the army with provisions. It was far from always possible to completely resolve this issue at the expense of the population of the conquered regions, and it did not make sense to carry supplies with you: they would have deteriorated along the way. The famous Parisian culinary specialist Nicolas Francois Appert solved this problem. Once he presented to the emperor's court a fried leg of lamb, porridge with stewed pork and compote of peaches, sealed in airtight jars about three months ago. The dishes were not distinguished by excellent taste, but were quite high quality and edible. Apper called his invention canned food - from the Latin conservo - to preserve. It is said that Apper was inspired by an interesting observation: boiled, tightly closed juice bottles do not spoil for a long time. According to other sources, he took advantage of the experiences of a certain Italian.
Bonaparte ordered to allocate substantial funds to Apper to continue the experiments. The invention of canned food saved the Napoleonic army in numerous campaigns. Thanks to the Napoleonic Wars, Nicolas Appert's canned food became famous throughout Europe. Soon the author of the invention received from the French government the title of "Benefactor of Humanity" along with a solid cash prize and a beautiful commemorative medal. Later, an enterprising Frenchman opened a store called "Miscellaneous Foods in Bottles and Boxes" on one of the streets of Paris, where products were sold in sealed and hermetically sealed bottles. The store operated a small factory for the production of canned food. Subsequently, Apper sold his business in Paris and founded the canning empire Apper and Sons. His life's work expanded and developed, the people more and more willingly bought meat, fish and canned fruits and vegetables, produced by his network of factories throughout Europe. In addition to his entrepreneurial activities, Upper wrote the book "The Art of Preserving Plant and Animal Substances for a Long Period". At the London Exhibition in 1857, canned food made by Upper in 1812 for Napoleon was tested and found to be quite edible. Canning, which at first did not receive recognition in France, was appreciated in England. English mechanic Peter Duran was the first to make tin cans from food tin. At first they were very clumsy handmade tins with an awkward lid. The British took out a patent for the production of canned food according to the Upper method and from 1826 supplied their army with canned meat. True, to open such cans, the soldiers needed a hammer and a chisel. The baton of canned food production was picked up by the Americans. They improved tin cans, and from 1819 began to produce canned food from tuna, lobster and oysters. Later, fruits were also preserved. The business of the American manufacturers went excellently: buyers accepted the novelty with pleasure. There were factories for the production of cans. Almost 40 years after the start of canning in the United States, in 1860, such an indispensable thing in the household as a can opener was invented there. In Russia, the first cannery appeared in 1870. The main customer was the army. Five types of canned food were produced in St. Petersburg: fried beef (or lamb), stew, porridge, meat with peas and pea soup. In addition to the above methods, in the XIX century. canning began to be carried out also with the help of sugar. The high concentration of sugar in the solution (at least 60-65%) due to the high osmotic pressure makes it impossible for the microbes to absorb nutrients and exposes the microbial cells to severe dehydration. This method is used for preserving fruits (making jam, jam, jam, jelly). The scientific justification for the preservation processes according to the Appert method was received in 1857. A little-known French scientist at that time, Louis Pasteur, spoke at a conference of the Society of Naturalists with a report that in nature there are creatures invisible to the eye - microbes that cause the process of decay, which leads to spoilage products. The vital activity of microorganisms is manifested only in the presence of a certain temperature regime, sufficient humidity, in the absence of antibiotic substances in the product, the presence or absence of oxygen. If these conditions are violated, microorganisms die. This provision is the basic principle on which the methods of preservation are based - pasteurization and sterilization.
Currently, the following types of canned goods are produced: - meat: natural (stewed beef, pork, lamb, boiled poultry); culinary processed poultry products and meat; pate, goulash, beef stroganoff; canned sausages, minced sausages, sausages; offal (kidneys, brains, scar); - meat and vegetable: meat with peas, beans, lentils, cereals and pasta; - canned milk: condensed milk products (milk, cream, skimmed milk), sterilized condensed milk without sugar; - canned fish: natural (salmon, sturgeon, seafood - crabs, shrimp, mussels, squid in their own juice), from fish fried in tomato sauce or oil, from smoked fish. All types of canned fish are subjected to sterilization. In addition to canned fish, preserves are made - canned fish that are not sterilized from spicy salted fish in various spicy fillings; - canned vegetables: natural (carrots, beets, green peas, tomatoes, cucumbers, etc.), juices - carrot, tomato, beet, tomato products (paste, puree, sauces), snack bars (stuffed, chopped vegetables, cabbage rolls, vegetable caviar) , ready meals (borscht, soups, hodgepodges, stews), pickled and pickled vegetables, canned mushrooms; - canned fruit: natural, fresh fruit compotes with sugar, sterilized purees, juices, jams, jams, jellies, syrups. Canned food is packaged and hermetically packed in metal (tin, aluminum), glass and polymer containers. Thanks to various types of preservation, it has become possible to store products for a long time, transport them over long distances to places where they are in demand. Author: Pristinsky V.L.
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