Obshchestvo s ogranichennoj otvetstvennostyu "Mareven Fud Sentral"
发明人:
Gulyaeva Tatyana Nikolaevna,Гуляева Татьяна Николаевна
申请号：
RU2015117665
公开号：
RU0002606533C2
申请日:
2015.05.12
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, more specifically to techniques for food products production from potatoes, and can be used in production of garnish semi-product from potatoes. Peeled potatoes are cut into slices with the thickness of 5–8 mm, the slices are washed to remove extra starch and blanched. Blanching is performed in two stages in two different blanchers, in the first of which slices are held in water with the temperature of 78–82 °C for 2–4 sec, and in the second one they are treated with return water flow with the temperature of 35–40 °C for 8–10 sec. Blanched potato slices are mixed with oil preliminarily heated up to the temperature of 35–40 °C, and extracts of onion and/or bacon, dried onion and/or bacon pieces are added into it. Obtained mixture is fed into foiled packets, which are sealed and put into cassettes for further sterilization. Sterilization is carried out at the temperature of 100–110 °C during 20–30 minutes. Packets are cooled by air flow down to the temperature of 40 °C with simultaneous removal of moisture from their surface.EFFECT: invention enables to obtain ready for consumption garnish potato product having extended storage life without using freezers and having high organoleptic properties, taste characteristics of which are maximally close to characteristics of product from fresh potatoes.1 clИзобретение относится к области пищевой промышленности, а более конкретно к технологиям приготовления пищевых продуктов из картофеля, и может использоваться при производстве гарнирного полуфабриката из картофеля. Нарезают очищенный картофель на ломтики толщиной 5-8 мм, промывают ломтики для удаления излишнего крахмала и бланшируют. Бланширование осуществляют в две стадии в двух разных бланширователях, в первом из которых выдерживают ломтики в воде с температурой 78-82°С в течение 2-4 с, а во втором обрабатывают обратным потоком воды с температурой 35-40°С в течение 8-10 с. Бланшированные ломтики картофеля с
