БОВС Джон Ричард (GB),БУРНХАМ Колин Джеффри (GB),ХИКИ Дэвид Лестер (GB),ХИЛЛИАРД Грег Паул (GB),ЛОК Мишель Луиз (GB),НЬЮБЕРРИ Брайн Ричард (GB),ПАПАЛИА Рокко Доминик (US),ПЕАРТ Джоанна Луиз (GB)
申请号：
RU2010134170/13
公开号：
RU2010134170A
申请日:
2009.01.09
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of preparing food storage slices that are storage stable, comprising the steps of:! a) thermal pre-conditioning a plurality of food slices, wherein said food slices include dough, and further wherein said thermal pre-conditioning of the product is performed before said product is formed into a slice comprising the dough； and! b) explosive dehydration of said food slices by microwave to a moisture content of less than about 20%. ! 2. The method according to claim 1, wherein said dough comprises potatoes and at least one other vegetable. ! 3. The method according to claim 1, wherein said dough before thermal pre-conditioning includes from 65 wt.% To 85 wt.% Water. ! 4. The method according to claim 2, in which the specified dough before thermal pre-conditioning includes from 70 wt.% To 80 wt.% Water. ! 5. The method according to claim 1, wherein the dehydration in step b) is carried out in a microwave conveyor with food slices evenly distributed, substantially decomposed by a monolayer. ! 6. The method according to claim 1, wherein the dehydration in step b) comprises a first dehydration rate and a second dehydration rate. ! 7. The method according to claim 6, wherein said explosive dehydration in step b) comprises a first dehydration rate of from about 0.02 g of moisture per gram of solid per second to about 0.20 g of moisture per gram of solid per second, in which said explosive dehydration in step b) comprises a second dehydration rate of from about 0.03 g moisture per gram of solid per second to about 0.06 g of moisture per gram of solid per second. ! 8. The method according to claim 1, in which1. Способ приготовления устойчивых при хранении пищевых ломтиков, включающий этапы: ! а) термического предварительного кондиционирования множества пищевых ломтиков, при этом указанные пищевые ломтики включают тесто, и дополнительно, в котором указанное термическое предварительное кондиционирование продукта выполняют до того, как указанный продукт формируют в ло
