Canned capers Today you can buy it in large supermarkets. For many people, this product is still unknown because they simply don’t know anything about it.

Capers are the unopened buds of a shrub that have been cooked. One product contains a whole range of tastes: salty, spicy, sour, bitter and tart. In general, capers have a taste that is incomparable to anything else.

Cook correctly canned capers long and difficult, technologies have been preserved since ancient times. The buds are collected by hand, sorted and then sent for further processing. To make the capers firm and acquire their dark green color, they are placed in boiling water with salt for 3 months. The marinade is changed from time to time. After this, the capers are canned.

How to select and store?

When choosing canned capers, look at the appearance of the bottles. They should be solid and hold their shape well (see photo). The marinade should not be too cloudy.

Store capers in a jar and remove only before use. In this form they can remain fresh for 9 months.

The benefits of canned capers

The benefits of canned capers are due to the presence of various vitamins, as well as micro- and macroelements. The product has a positive effect on the functioning of the cardiovascular system, and it also improves the wound healing process. Canned capers are an excellent pain reliever. The spice contains capparidin, a substance that is a natural anti-allergen.

Capers contain choline, which is involved in metabolic processes in the body and normalizes blood cholesterol levels. Contains spice and ascorbic acid, which promotes the absorption of other substances, improves brain function and strengthens the immune system. Contains canned capers and B vitamins, which are necessary for normal activity. nervous system. The product contains iron, which is important for the blood, so capers can be consumed by people with anemia. Capers contain large amounts of sodium, which is necessary to maintain water-salt balance.

Due to their fiber content, canned capers have the ability to cleanse the intestines of waste products. The product is widely used in recipes traditional medicine. A decoction of the buds is used as a wound healing agent.

Use in cooking

Canned capers are widely used in cooking; they are an excellent ingredient for a variety of snacks, both cold and hot. They often replace the usual pickles for many, for example, in solyanka, salads, sauces, etc. Many people use canned capers in second course recipes; they perfectly complement the taste of fish and meat. There are a large number of sauces and dressings that contain capers. Canned capers are an important ingredient in original recipe popular salad "Olivier".

Whole buds are very rarely used entirely in cooking; most often they are crushed or ground with herbs or salt.

Harm of canned capers and contraindications

Canned capers can cause harm to people with individual intolerance to the product, and therefore, in the appropriate case, they are contraindicated. It is not recommended to consume the product in large quantities, as this can cause flatulence and nausea.

(from English ketchup- sauce)- This is one of everyone’s favorite sauces both in our country and abroad.

However, in Russia it became relevant relatively recently, which determines the insufficient level of developments of Russian industrialists in the field of ketchup production.

Until now, products from foreign manufacturers (for example, Heinz ketchups) are the most popular, surpassing domestic ones in taste characteristics.

In the official sense (according to Russian GOSTs), ketchups include sauces based on tomato products with additives in the form of salt, sugar, spices, seasonings, thickeners, sweeteners, dyes, flavors, preservatives and used as gravies for various dishes.

Types of ketchups:

Sterilized, incl. by hot filling into hermetically sealed containers (canned food);

Unsterilized (with preservative). The recipe variety of ketchups is very large.

Ketchups can be spicy, sweet, kebab, French, Macedonian, plum, apple, horseradish, etc.

1. "Extra"- made from fresh tomatoes or tomato paste or puree with the addition of spices and flavoring ingredients. The mass fraction of soluble solids added with tomato products is no less than 12% (with the mass fraction of soluble dry substances in ketchup being no less than 25%).

2. highest category- made from fresh tomatoes or tomato paste or puree, fruit and vegetable purees, thickeners, stabilizers, spices, with the addition of natural and natural-identical flavors, dyes, and flavoring ingredients.

Mass fraction of soluble solids added with tomato products in premium ketchup made by:

Without adding fruit and vegetable purees - no less than 9% (with a mass fraction of soluble solids in ketchup - no less than 23%);

With the addition of fruit and vegetable purees - no less than 7% (with a mass fraction of soluble solids in ketchup - no less than 20%).

3.first category- made from concentrated tomato products, fruit and vegetable purees, spices or natural and nature-identical flavorings, dyes, thickeners, stabilizers and flavoring ingredients. The mass fraction of soluble solids added with tomato products is no less than 6% (with the mass fraction of soluble dry substances in ketchup being no less than 18%).

4.second category- made from concentrated tomato products, fruit and vegetable purees, spices or natural and nature-identical flavorings, thickeners, stabilizers, coloring agents and flavoring ingredients. The mass fraction of soluble solids added with tomato products is no less than 4.5% (with the mass fraction of soluble dry substances in ketchup being no less than 14%).

Ketchup production technology:

Tomatoes are processed into tomato paste (or tomato paste - the raw material), spices are added, boiled, gradually adding a sugar-salt solution to the required volume of dry matter content in the product according to the category requirements. 3 – 4 minutes before the end of cooking, add acetic acid (taking into account the natural acidity of tomato products) with spices (preferably in the form of vinegar extract of spices). Then the product is poured into containers, sterilized or preservatives are added, and cooled.

Flour, starch, and gum can be added to ketchups as thickeners.

Spices used include cloves, cinnamon, onions, black and red peppers, paprika, and mustard.

For those who are planning to launch ketchup production, it is recommended that you familiarize yourself with the technical specifications GOST R 52141-2003

Here is an excerpt from the document.

5. GENERAL TECHNICAL REQUIREMENTS

…

5.2.1. In terms of organoleptic indicators, ketchups must meet the requirements specified in Table 1.

Table 1

Indicator name	Characteristic
Appearance and consistency	A homogeneous, pureed mass without the presence of seeds, skin particles, seed chamber and coarse pieces of the core with or without the presence of crushed particles of vegetables, herbs, spices
Taste and smell	Spicy, sweet and sour with a well-defined aroma of tomato products and ingredients used. Foreign tastes and smells are not allowed
Color	From red to red-brown, uniform throughout the mass. Slight darkening of the top layer is allowed. Light brown tint allowed

5.2.2. In terms of physical and chemical indicators, ketchups must meet the standards specified in Table 2.

table 2

Indicator name	Norm	Method of analysis
Mass fraction of soluble solids, %, not less, for ketchups of the following categories:		According to GOST 28562
- "Extra"	25,0
	23,0
	20,0
First	18,0
Second	14,0
Mass fraction of 30% tomato paste, %, not less, for ketchups of the following categories:
- "Extra"	40,0
Highest without adding fruit and vegetable purees	30,0
Higher with the addition of fruit and vegetable purees	23,0
First	20,0
Second	15,0
Mass fraction of titratable acids per, %:		According to GOST 25555.0
Citric acid for ketchups of the "Extra" category	0,7 - 1,2
Acetic acid for ketchups of the highest, first and second categories	0,5 - 1,8
Mass fraction of chlorides, %, no more, for ketchups of the following categories:		According to GOST 26186
- "Extra" and higher	3,0
First and second	2,5
Mass fraction of sorbic acid, %, no more	0,05	According to GOST 26181, GOST 30670, GOST R 52052
Mass fraction of benzoic acid, %, no more	0,1	According to GOST 28467, GOST 30669, GOST R 52052
Mass fraction of mineral impurities, %, no more	0,05	According to GOST 25555.3
Foreign matter	Not allowed	Visually
Notes 1. The mass fraction of tomato paste is controlled when filling (when using tomato paste of a different concentration, recalculation is carried out based on dry substances). 2. The mass fraction of sorbic and benzoic acids is determined in unsterilized ketchups made using these acids or their salts or when using semi-finished products with these preservatives. 3. When using sorbic and benzoic acids or their salts simultaneously, the total mass fraction of preservatives should not exceed 0.1%.

5.2.3. The mass fractions of soluble dry substances, titratable acids, chlorides, and mineral impurities are established in the technical documents of enterprises for specific types of ketchups.

5.2.4. The content of toxic elements in ketchups, the mycotoxin patulin, nitrates, pesticides, radionuclides should not exceed the permissible levels established by other pesticides actually used in the production of tomatoes and other raw materials -.

5.2.5. According to microbiological indicators, ketchups must comply with:

Sterilized (canned food) - industrial sterility requirements for canned food group B in accordance with (index 1.6.5.3, Appendix 8);

Unsterilized - requirements (index 1.6.5.9).

5.3. Requirements for raw materials

The following raw materials are used for the production of ketchups:

Fresh tomatoes;

Concentrated tomato products according to GOST 3343;

Tomato products with sodium benzoate technical document;

Fresh onions according to GOST 1723;

Dried onions according to GOST 7587;

Dried vegetables according to a regulatory or technical document;

Hot pepper puree according to technical document;

Fresh sweet pepper according to GOST 13908;

Dried sweet pepper according to technical document;

Quick-frozen pepper according to technical document;

Capsicum fruits according to GOST 14260;

Fresh bitter pepper according to the regulatory or technical document;

Canned capers according to technical document;

Salted olives, canned according to the technical document;

Salted mushrooms, marinated according to a regulatory or technical document;

Dried mushrooms according to technical document;

Fresh, quick-frozen, dried herbs of spicy plants according to a regulatory or technical document;

Greens (dill, parsley, celery), preserved with table salt;

Salted, marinated vegetables according to a regulatory or technical document;

Fresh garlic according to GOST 7977;

Dried garlic according to GOST 16729;

Fruit puree, preserved with sorbic acid, according to the technical document;

Semi-finished fruit puree according to OST 10-33;

Semi-finished fruit and vegetable products for industrial use according to a technical document;

Refined sunflower oil according to GOST 1129;

Corn oil according to GOST 8808;

Soybean oil according to GOST 7825;

Acetic acid according to GOST 61;

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

Table vinegar 6 - 9% according to the technical document;

Natural vinegar according to a regulatory or technical document;

Spices and their mixtures according to a regulatory or technical document;

Sorbic acid according to the technical document;

Potassium sorbate according to technical document;

Sodium benzoate according to technical document;

Essential oils of herbs, garlic according to the technical document;

Extracts of spicy plants, garlic (including CO 2) according to the technical document;

Table salt according to GOST R 51574 is not lower than first grade;

Granulated sugar according to GOST 21;

Mustard powder according to technical document;

Sweeteners and sweeteners approved by the authorized body in accordance with the established procedure;

Starch modified according to a regulatory or technical document and other thickeners approved by the authorized body in the prescribed manner;

Consistency stabilizers approved by the authorized body in the prescribed manner;

Food dyes approved by the authorized body in accordance with the established procedure;

Food flavorings approved by the authorized body in accordance with the established procedure;

Drinking water not containing 100 cubic meters. see spores of mesophilic clostridia.

Allowed use:

For the production of ketchups of the highest, first and second categories of semi-finished ketchup, prepared for future use, according to a technical document;

Other types of domestic raw materials approved by the authorized body in the prescribed manner;

Imported raw materials, in terms of quality indicators not inferior to domestically produced raw materials and approved by the authorized body in the prescribed manner.

The raw materials and supplies used for the production of ketchups must meet the requirements and requirements in terms of safety.

5.4. Package

5.4.1. Ketchups are packaged in consumer containers with a capacity of no more than 1.0 cubic meters. dm and packaged in transport containers.

Consumer and transport packaging and closures must be approved by the authorized body in the prescribed manner.

Paint and varnish coatings of the inner surface of metal cans and lids must comply with the requirements established and must be made from materials approved by the authorized body in the prescribed manner.

Under the terms of the contract, it is allowed to pack ketchups in large containers with a capacity of no more than 10.0 cubic meters. dm.

Consumer and transport containers for packaging and packing ketchups (recommended) are given in Appendix B.

It is allowed to use imported packaging approved by the authorized body in accordance with the established procedure.

5.4.2. The net weight of one packaging unit must correspond to the nominal weight indicated in the labeling of consumer packaging, taking into account permissible deviations.

The limits of permissible negative deviations of the net weight of a packaging unit from the nominal weight are in accordance with GOST R 8.579.

5.5. Marking

5.5.1. Labeling of consumer packaging - according to GOST 13799.

5.5.1.1. The label or directly on the consumer container must indicate:

Name of ketchup;

Name and location of the manufacturer (legal address, including country and, if not the same as the legal address, the address of the enterprise) and organization in Russian Federation, authorized by the manufacturer to accept claims from consumers on its territory (if any); the name of the manufacturer and exporter may be written in a foreign language;

Manufacturer's trademark (if available);

Net weight;

Ingredients of ketchup;

The nutritional value;

Date of manufacture and date of packaging; if the packer is the manufacturer, then the date of manufacture and packaging is indicated with the words: “manufactured and packaged... (date)”; the date of manufacture and date of packaging are indicated in the form of two-digit numbers indicating the day, month and year, or marks opposite the numbers on the edges of the label, or a reference is given where it is indicated;

Shelf life (calculated from the date of manufacture and indicated as follows: “Best before... (month and year)", “Use (consume) until... (month and year)”). The expiration date lasts until the first of the indicated month. It is allowed to enter the day, month and year, while the expiration date continues until the day indicated on the label (consumer packaging);

Storage conditions;

Inscription: “After opening, store in the refrigerator”;

Identification of this standard or specification;

Certification information.

5.5.1.2. It is allowed to use a fancy or commercial name for ketchup, for example “Gourmet”.

In close proximity to the name of ketchup, its category is indicated.

5.5.1.3. Information may be placed in one or more places that are easy to read.

5.5.1.4. Information can be printed in any way and must be clear and easy to read.

5.5.1.5. The product may be accompanied by other information, including advertising, characterizing the product, manufacturer and consumer, and may also have a bar code applied.

5.5.1.6. The text and inscriptions are written in Russian. They can be duplicated in foreign languages.

5.5.1.7. It is not allowed to include images of components that are not used to make ketchup on the label or directly on the packaging of consumer containers.

5.5.2. Transport marking of containers is in accordance with GOST 13799 and GOST 14192.

6. ACCEPTANCE RULES

6.1. Acceptance rules - according to GOST 26313.

6.2. The quality of ketchups in terms of organoleptic and physicochemical indicators, the net weight of the consumer packaging unit, the quality of packaging and labeling are checked in each batch.

In controversial cases, when assessing organoleptic indicators, checking for the presence of dyes and identifying flavors indicated on consumer packaging is carried out using approved methods.

6.3. The frequency of monitoring the content of toxic elements, patulin mycotoxin, nitrates, pesticides, radionuclides and microbiological indicators of non-sterilizable ketchups is established by the manufacturer in the production control program approved by the authorized body in the prescribed manner.

Microbiological quality control of a batch of sterilized ketchup (canned food) is carried out in accordance with the requirements of the instructions on the procedure for sanitary control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments.

7. CONTROL METHODS

7.1. Sampling - according to GOST 26313, sample preparation for determining organoleptic and physico-chemical parameters - GOST 26671, sample mineralization for determining toxic elements - GOST 26929, analysis methods - GOST 8756.1, GOST 8756.18 and specified in 5.2.2, sampling and preparation of samples for determination of radionuclides - .

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

7.3. Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, GOST R 51962, patulin mycotoxin - GOST 28038, nitrates - G OST 29270, pesticides - GOST 30349, GOST 30710, other pesticides - , radionuclides - , , .

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

7.5. Determination of industrial sterility of canned food - according to GOST 30425.

Determination of microbiological parameters of unsterilized ketchups - according to GOST 10444.1, GOST 10444.12, GOST 10444.15, GOST 29185, GOST R 50474, GOST R 50480.

8. TRANSPORTATION AND STORAGE

8.1. Transportation rules and storage conditions - according to GOST 13799.

Ketchups are stored at temperatures from 0 °C to 25 °C and relative air humidity of no more than 75%.

Appendix A

(informative)

OKP CODES "Extra"

91 6213

Highest, first and second

91 6240

Appendix B

CONSUMER AND TRANSPORT PACKAGING

FOR FILLING AND PACKING KETCHUPS

B.1. Ketchups are packaged in:

Glass jars of types I and III according to GOST 5717 and other regulatory or technical documents with a capacity of no more than 1.0 cubic meters. dm;

Glass bottles type III in accordance with GOST 10117.2, other regulatory or technical documents with a capacity of no more than 1.0 cubic meters. dm;

Metal cans in accordance with GOST 5981 and other regulatory or technical documents with a capacity of no more than 1.0 cubic meters. dm;

Containers made of polymer and combined materials according to a regulatory or technical document with a capacity of no more than 10.0 cubic meters. dm;

Semi-rigid containers made of polymer or combined materials, including those based on aluminum foil, approved by the authorized body in the prescribed manner for use in the food industry.

It is allowed to use imported containers with technical characteristics not lower than those specified in the above regulatory documents, authorized by the authorized body in accordance with the established procedure for use in the food industry.

B.2. Type I glass jars are sealed with metal varnished lids for industrial use according to; glass jars, type III bottles - lids for sterilized products in accordance with GOST 25749, and other regulatory or technical documents or imported with technical characteristics not lower than GOST 25749.

B.3. Ketchups in consumer containers are packaged in transport containers specified by GOST 13799.

It is allowed to pack ketchups in other transport containers approved by the authorized body in the prescribed manner.

Appendix B

Shelf life of ketchups from the date of manufacture:

Sterilized:

In glass containers - 2 years,

In metal containers - 1 year;

Sterilized by hot filling - 1 year;

Unsterilized:

In glass containers - 1 year,

In metal containers - 1 year,

In containers made of polymer and combined materials - 6 months.

Description of canned capers, calorie content, composition and beneficial properties. Harm from consumption. Recipes and Interesting Facts about a product that is usually consumed pickled.

The content of the article:

Canned capers are pickled or salted unopened buds of the prickly creeping plant Caperberry. Sometimes the genus is classified as a member of the Brassicaceae (Cruciferous) family, but there is disagreement among botanists on this matter. Currently, 141 plant species have been described. When unopened, caperberry buds resemble small cauliflower inflorescences, which then turn into beautiful white flowers, similar in appearance to periwinkle, but with long white and sometimes purple stamens. It is impossible to accurately describe the taste of pickled capers, it is so rich. Salty, sour, hot, spicy and tart at the same time. Caperberry grows in Southern Europe, Africa, and the Middle East. Capers are used in cooking and in folk medicine.

Composition and calorie content of canned capers

The product should be introduced little by little into dietary dishes. Despite their low nutritional value, they contain salt, which means there is a risk of edema.

Calorie content of canned capers is 23 kcal per 100 g of product, of which:

• Proteins - 2.4 g;
• Fats - 0.9 g;
• Carbohydrates - 1.7 g;
• Dietary fiber - 3.2 g;
• Water - 83.85 g;
• Ash - 8.04 g.

Vitamins contained in canned capers per 100 g:

• Vitamin A, RE - 7 mcg;
• Beta Carotene - 0.083 mg;
• Vitamin B1, thiamine - 0.018 mg;
• Vitamin B2, riboflavin - 0.139 mg;
• Vitamin B4, choline - 6.5 mg;
• Vitamin B5, pantothenic acid - 0.027 mg;
• Vitamin B6, pyridoxine - 0.023 mg;
• Vitamin B9, folate - 23 mcg;
• Vitamin C, ascorbic acid- 4.3 mg;
• Vitamin E, alpha tocopherol - 0.88 mg;
• Vitamin K, phylloquinone - 24.6 mcg;
• Vitamin RR, NE - 0.652 mg.

Macroelements per 100 g:

• Potassium, K - 40 mg;
• Calcium, Ca - 40 mg;
• Magnesium, Mg - 33 mg;
• Sodium, Na - 2964 mg;
• Phosphorus, Ph - 10 mg.

Microelements per 100 g:

• Iron, Fe - 1.67 mg;
• Manganese, Mn - 0.078 mg;
• Copper, Cu - 374 μg;
• Selenium, Se - 1.2 μg;
• Zinc, Zn - 0.32 mg.

Among the digestible carbohydrates there are mono- and disaccharides (sugars) - 0.41 g per 100 g.

Canned capers contain phytosterols - 48 mg per 100 g.

Fatty acids per 100 g:

• Omega-3 - 0.184 g;
• Omega-6 - 0.113.

There is a small amount of saturated fatty acids; of the polyunsaturated fatty acids, linoleic acid (0.111 g) and linolenic acid (0.183 g) have an effect on the body.

Chemical composition canned capers is quite unusual:

• Kholin. It is a hepatoprotector, restores liver function and inhibits the development of obesity with an unbalanced diet, prevents the formation of stones in the bile ducts and bladder, and promotes the absorption of vitamin A.
• Vitamin A. It is an antioxidant, it consists of retinol and carotenoids. Retinol slows down age-related changes, improves skin quality, carotenoids stabilize the functioning of the optic nerve. The combined action of the complex increases immunity.
• Vitamin C. Participates in redox processes and, together with vitamin A, normalizes the functioning of the immune system.
• Phosphorus and calcium. This complex is the basis of bone tissue, thanks to it the development of osteoporosis and tooth decay are prevented. Calcium is also responsible for muscle contractions, and phosphorus transfers energy throughout the body.
• Potassium. Necessary for the functioning of organs consisting of parenchyma (connective tissue stroma enclosed in a capsule), normalizes the functioning of the heart muscle and the contraction of blood vessels.

But most of all, canned capers contain sodium. This substance is involved in all metabolic processes, retains moisture in the body's cells and normalizes the water-alkaline balance. Thanks to sodium, it becomes possible to adequately respond to stressful situations: it stimulates the production of adrenaline and enhances its effect.

Useful properties of canned capers

The photo shows caper fruits, they are also canned

Mediterranean cuisine is considered one of the healthiest. Cooks often include pickled or salted caper buds in their dishes.

The benefits of canned capers for the body

1. Neutralizes toxins that are formed in the intestines and liver during the digestion of fatty meat products, isolates and removes free radicals.
2. Prevents the development of malignancy in prostate adenoma. The anti-cancer compound stachydrine was discovered 4 years ago, and its antimetastatic property aroused great interest among scientists because it inhibits the formation of cancer cells at the genetic level.
3. They increase the speed of peristalsis, cleanse the intestines, and relieve spasms.
4. Reduces blood pressure by relaxing blood vessels.
5. They improve the condition of capillaries, increase the elasticity of their walls, prevent the development of atherosclerosis, varicose veins and thrombophlebitis.
6. Reduce blood sugar levels. The effect is especially pronounced if the increase regularly occurs against the background of emotional instability.
7. Strengthens the bone structure and prevents the development of osteoporosis.
8. They have an anti-inflammatory effect.
9. Prevents the appearance of acne, increases skin tone, and improves its quality. This property of canned capers is due to the high content of sodium and rutin. Moisture is retained in the body, the skin becomes softer, softer, and the action of the bioflavonoid eliminates redness.
10. They have an antiallergic effect.
11. Improves hair condition.

Harm and contraindications to canned capers

Canned capers should not be added to the diet if there are problems with the urinary system. This recommendation applies to all pickled and salted foods.

Also, the contraindications for consuming canned capers are:

• Digestive dysfunction;
• Tendency to flatulence;
• Increased acidity of gastric juice, gastritis or peptic ulcer.

You should not include canned capers in the diet of pregnant women. This will place additional stress on the urinary system and may cause swelling. The use of the product should be avoided when preparing menus for children under 3 years of age, at this age digestive system works unstable.

When taking antidiabetic drugs or drugs that lower blood pressure, you should be very careful with pickled capers so as not to provoke a significant decrease in blood sugar levels or the development of a hypotensive crisis.

Recipes for dishes with canned capers

Canned capers are used by cooks in many southern countries. They are added to sauces, salads, fish and meat dishes. Italians often use the ingredient in the preparation of pizza and tartar sauce.

Recipes with capers

1. Caper preservation. The quantity of products is calculated for 500 g of product. The buds are collected before they bloom, washed with cold running water and placed in a colander. Leave them for a while to dry. Chop or crush 4 cloves of garlic and mince half a large onion and a lemon. Cook the marinade: pour 170 ml of apple cider vinegar into 1.5 liters of water, add lemon slices, 3 cloves and allspice, a teaspoon of salt and a couple of bay leaves. Sterilize the jars and lids, lay out the washed capers, pour in the marinade, and roll up the lids. Then the jars are turned over and allowed to cool under a blanket. Store in the cellar or on the refrigerator shelf. At room temperature banks can "explode".
2. Rassolnik with capers. Pork broth is cooked in the usual way by dipping pieces of meat in boiling water - 500 g per 2 liters of water, adding an onion and adding salt. The foam is removed. Pearl barley is soaked in advance, in the evening, to speed up cooking later. Take the fully cooked meat out of the boiling broth, add the prepared pearl barley and leave to cook. At this time, they deal with vegetables: finely chop an onion, grate carrots and 4 pickled cucumbers. Frying is prepared in sunflower oil: onions and carrots are fried, sprinkled with paprika. When the onion becomes soft and slightly golden, pour 5-6 tablespoons of pork broth, pickles and 5-6 caper buds, and a little tomato paste into the frying pan. Simmer until the carrots are completely soft. The meat is cut into small pieces and dipped back into the broth, peeled potatoes, cut into cubes, are added and wait until they are half cooked. Next, put the frying into the pan and bring it to readiness. After turning off, remove the pan from the heat and leave to brew for 15 minutes and cool. Before serving, add chopped herbs - dill and parsley - to each plate.
3. Vegetarian salad. 4 bell peppers are baked in the oven or on the grill. It’s better to take multi-colored ones, the dish will look more attractive. After 10-15 minutes, when they are ready, remove the skin. To make the process easier, hot peppers are placed in a plastic bag. Peeled peppers are cut into thin beautiful strips, add 400 g of canned chickpeas and 6 tablespoons of buds. While the mixture is infused, they are doing the dressing. Mix 4 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 4 crushed garlic cloves and 5 grated mint leaves in a separate bowl. Mix everything, achieving complete homogeneity, and pour over the salad.
4. . Chicken fillet (200 g) is baked in the oven, after adding salt. It is better to immediately cut the meat into pieces. Then they are placed in a mixture of olive oil with rosemary and basil, herbs are added a teaspoon at a time, and marinated for 25 minutes. Place the fillet back in the oven until a nice crust appears. 2 celery stalks cut into rings. Grind nuts - almonds, walnuts or cashews - to a pulp, just take 8 of them. Mix pieces of chicken fillet with nuts, celery, 2 tablespoons of capers, sprinkle with black pepper. As a dressing you can use lemon juice with yogurt, sour cream, olive oil.
5. Beef with capers. The dish is Romanian, so you shouldn’t be surprised at the abundance of golden crusts. 0.5 kg of meat is washed, cut into equal portions, and dried with paper towels. Fry the chopped onion in half rings until golden brown, then in the same butter meat, also until golden brown. Place the meat and onions in a saucepan, add water and cook over low heat. Add salt and pepper to taste. Pickled capers (3-4 tablespoons) are washed, removing excess salt. Then 150 g of freshly picked buds are poured with water and vinegar, mixing 2 tablespoons of water with half a tablespoon of vinegar. Fry the pickled buds in a frying pan with butter. You can add fresh capers to the meat. In a frying pan, in the remaining oil, simmer chopped, pre-blanched tomatoes (200 g) and red bell pepper. When the vegetables are almost ready, they are poured into the meat and left to simmer. While the dish is being prepared, make the sauce. Fry a tablespoon of flour in butter until golden brown and also add it to the pan. 5 minutes before turning off, add fried capers. Serve with a side dish, preferably with rice.

Experienced chefs do not recommend using whole pickled buds when preparing hot dishes. They suggest rinsing them under running water to remove excess salt, and then grinding them together with herbs or other seasonings that are also ingredients in the recipe. The mixture is added at the very end of cooking, then the taste of the dish will become brighter.

Capers have been used in Southern cuisines since the Middle Ages. It is believed that the product got its name from the island of Cyprus (in Greek “Kypros”), whose chefs began to prepare the buds. By the way, they are classified as vegetables.

French breeders developed caperberry without thorns and had high hopes for this crop. But they were disappointed. The plant turned out to be capricious, began to react to weather changes, and the yield turned out to be much lower.

The juice of fresh buds helps heal non-healing ulcers on the skin and get rid of acne.

Nobility were the first to use canned capers for food. It was believed that this product is an aphrodisiac, increases sexual desire and increases the duration of sexual intercourse. Subsequently, the properties were not confirmed, quite the contrary. Eating pickled capers lowers blood pressure and eliminates vascular spasms, which, accordingly, reduces blood flow to the genital area and tension in the penis.

In Ukraine and the Caucasus, instead of capers, green nasturtium seeds are pickled and added to dishes under the name capers. It is quite difficult to determine by taste what was used for cooking.

Watch a video about capers:

Answer from Yinsha[guru]
Capers (or capers) are the unopened flower buds of the caper plant (Capparis spinosa). They are consumed pickled or canned in vinegar and salt. Capers are used in many dishes, sometimes by first soaking them in a bowl of water or scalding them to remove excess salt. Their taste can be compared to mustard or black pepper. By the way, capers have a strong aroma thanks to mustard oil, which appears when the plant stem is rubbed. Instead of capers, sometimes unripe green ovaries of nasturtium fruits are also used in pickled form. Ripe fruits of the caper bush are also consumed raw. They are pod-shaped berries with reddish flesh. They contain about 18 percent of proteins, the seeds contain up to 30 percent oil, and the buds contain about 0.32 percent rutin.
Capers are an important part of the pantheon of classic Mediterranean flavors that includes olives, rocket salad, anchovies and artichokes.
Capers are believed to help reduce flatulence and have an anti-rheumatic effect.

Answer from Elena Belova[guru]
look on Google, the nutritional value called

Answer from Levan Ismailov[newbie]
oooooh

Answer from Yatyanochka[guru]
Prickly capers
Spreading. The homeland of capers is Asia. They were used for cooking back in ancient Greece. The best varieties They come to the market mainly from Spain, Italy, France, Algeria and the countries of the Balkan Peninsula.
Characteristic. Capers are the flower buds of Capperis spinosa. The plant is a small shrub, about 1 m high. Flower buds are collected in April-May, then they are sorted, dried in the shade and placed in salt or a mixture of salt and vegetable oil for 3 months. After this treatment, they acquire a dark green color and are reduced to the size of a pea.
Chemical composition. The main active ingredient is glycoside rutin.
Action. Opinions differ about the effect of capers on the human body: even in ancient times, doctors spoke about the dangers of capers (they cause the urge to vomit), but some note them beneficial influence to lower blood pressure.
Application. The taste of capers is sour-salty, slightly spicy, and depending on the preparation, it can be tart. Capers are used in ground form, mixed with other spices and salt or separately.
Suitable for preparing marinades, cold sauces and appetizers, mayonnaise, fish and meat salads, anchovies, cold beef and poultry.
Capers are considered an integral part of hot white sauces for fish and meat, tomato dishes and herring salads; in addition, some people like capers crushed with salt and black pepper and cheese.

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Canned capers - how to fill out a declaration according to the technical regulations of the Customs Union

Canned capers are subject to mandatory declaration for compliance with the technical regulations of the Customs Union. You can obtain a declaration and other supporting documents by contacting our company’s specialists for help.

What document is required for canned capers?

Technical regulations of the Customs Union

The Declaration of Conformity for canned capers confirms compliance with technical regulations:

• TR CU 021/2011 “On food safety”

Deadlines for receiving the declaration

One working day (subject to prompt approval of the layout by you)

How long does it take to file a declaration?

Typically the declaration is issued for one, three or five years.

Package of documents for obtaining a declaration

During the process of completing the declaration, you will be required to provide the following electronically:

• Certificates OGRN, TIN
• List of products
• Organization details

Registration of declaration

All declarations must undergo a registration procedure. Confirmation of registration is the presence of a declaration in the public register on the website fsa.gov.ru.

Additionally, you can issue

Also, with our help, you can issue a GOST R Voluntary Certificate for canned capers and develop Technical Specifications.