BG66296B1 - Method for processing and storage of potatoes - Google Patents

Abstract

The method finds application in food industry and in food products trading. The potatoes are cleaned for a period of 30 to 45 s, during which the top, rough layer of the potatoes is removed along with the dust particles that have stuck to it by cold water evenly sprayed over the rotating potatoes. The peeled potatoes are washed and placed in a bathtub with water then they are placed in another bathtub with aqueous solution of potassium metabisulphite food grade (E 224), in a ratio of 0.800 g/1000 l at a temperature of 18 to 20 degrees C, whole or pre-cut and sized 0.9/0.9 mm, 10/10 mm, 10/12mm, cut into four or into discs of different thickness, for 1 to 2 min. Then they are removed, drained and dried with air streams at a temperature of 22 to 25 degrees C for about 8 to 10 min to remove from them the remaining moisture. The product so processed is packed up and vacuumed, and is kept at a temperature of 6 to 9 degrees C.

Description

(54) METHOD FOR TREATMENT AND STORAGE OF POTATOES

Technical field

The invention relates to a method for processing and storage of potatoes, which is used in the food industry and food trade.

BACKGROUND OF THE INVENTION

A method of producing blanched, frozen potatoes is known in which the raw material is cleaned with hot steam, then washed, cut, blanched (fried), dried with a stream of hot air, treated with a preservative, and then packaged and freezes deeply at -18 ° C.

Also known is ES 2033194 patent no. 01.03.1993, which discloses a method for processing raw potatoes, comprising the following operations: the potatoes are put into a peeling machine, cut into shape and size depending on their intended use. The potatoes are washed by placing them in a water bath for 1 - 12 h to remove starch, and then placed in a water bath and sodium metabisulphite at a ratio of 1 g / Ι. The potatoes are then washed in a water bath for 15 minutes, followed by drying and drying. The potatoes so processed go for packing and storage at 0 ° - 2 ° C.

The methods cited have the following disadvantages.

The potatoes processed by known methods have a very low taste and contain minimal amounts of useful substances for the body. With known methods, there is a longer processing time, which degrades the quality of raw potatoes as some nutrients and vitamins pass into the water. The storage and transportation of potatoes at lower temperatures results in an increase in the amount of sugars, a qualitative change in the product and a high energy consumption. Processed potatoes by the cited methods have a short shelf life.

SUMMARY OF THE INVENTION

The method for processing and storing potatoes according to the invention involves the cleaning of the potatoes in the raw form for 30 to 45 s, whereby the uppermost, coarse layer of the potatoes is removed together with the soil particles adhered to it by cold water spray evenly sprayed on rotating potatoes.

The peeled potatoes are then washed and immersed in a bath of water to prevent their blackening, and then immersed in a further tub of potassium metabisulphite in a ratio of 0.800 g / 1000 l.

The potatoes stand in this solution at a temperature of 18 ° to 20 ° C, whole or pre-cut with dimensions 0.9 / 0.9 mm, 10/10 mm, 10/12 mm, cut into four or “washers” with different thickness, from 1 to 2 min, after which they are removed and drained.

The potatoes are then routed via an electric tape in a dryer in which, through the turbines, air jets are dried at a temperature of 22 ° C to 25 ° C for about 8-10 minutes until all the moisture remaining is removed.

The processed product is packaged and simultaneously vacuumed in different packages of 1 kg, 2 kg, 5 kg and 10 kg. The packaged potatoes are stored in the refrigerator at 6 to 9 ° C. Thus, the product is fully ready for use and retains its nutritional qualities 100%.

An embodiment of the invention

Raw potatoes are poured and fall through a funnel into a potato-electric rotating machine and by rotation, the potatoes are rubbed into the rough surface of the walls and the drum, removing the coarsest layer of potatoes after 30-45 s. , along with the dust particles stuck to it. This is facilitated by the steady flow of cold water jets sprayed evenly on rotating potatoes. Excess water, together with the peels, are discharged into a drainage channel. After the required peeling time (which varies between potato varieties in different seasons),

66296 Bl potatoes are removed by an aperture (automatic or manual) onto a workbench or tape, washed with plenty of clean water and subjected to further manual processing. It does not inspect the machine's poorly cleaned areas, poorly accessible areas and curves, such as black spots and dark spots. Manual potato peels are used for this purpose. Soak the peeled potatoes with a strip in a tub filled with water to prevent their blackening, until the required amount is added to immerse them in another tub of potassium metabisulphite solution at a ratio of 0.800 g / 1000 1. The potatoes stand in this solution with a temperature of 18 to 20 ° C whole or pre-cut with dimensions 0.9 / 0.9 mm, 10/10 mm, 10/12 mm, cut into four or "washers" of different thickness, from 1 for 2 min, after which they are removed and drained. Treatment of potatoes with a solution of potassium metabisulfide in water prevents the bleached potatoes from darkening, removing the microorganisms causing them from the surface. At the same time, the substance does not penetrate the inside of the potatoes, while fully preserving the nutritional qualities of fresh vegetables. The controlled use of acceptable levels of potassium metabisulfide in aqueous solution guarantees the purity and safety of the finished product.

The potatoes are then routed via an electric tape in a dryer in which, through the turbines, air jets are dried at a temperature of 22 to 25 ° C for about 8-10 minutes until all the remaining moisture is removed.

The product thus treated is packed in plastic bags in different packages (1 kg, 2 kg, 5 kg, 10 kg), which are vacuum-sealed when sealed. The packaged potatoes are stored in the refrigerator at a temperature of 6 to 9 ° C, which prevents the release of up to 5 full sugars in the raw potatoes. Thus, the product is fully ready for use and retains its nutritional qualities 100%. It is suitable for use in the next 5 days.

Claims (1)

Claims 1. A method for processing and storing potatoes by cleaning the potatoes raw, slicing, washing and placing the potatoes 15 in a bath of water and an antioxidant, followed by draining, drying and packaging, characterized in that the potatoes are cleaned is carried out in a potato-peeling machine for 30 to 45 s, whereby the top, coarse 2θ layer of the potatoes is removed, together with the soil particles adhering to it, by a cold water stream sprayed evenly on the rotating potatoes, and then the peeled potatoes se taken out through an aperture on a more accurate strip, washed and immersed in a water bath, then immersed in a further bath with an aqueous potassium metabisulphite solution at a ratio of 0.800 g / 10001 at a temperature of 18 to 20 ° C for 1 hour. up to 2 min, after which the 3θs are removed, drained and routed through an electric strip into a dryer where they are air-dried at a temperature of 22 to 25 ° C for about 8-10 minutes until the remaining moisture is removed, thus the processed 35 potatoes are packaged, evacuated and stored at the same time from 6 to 9 ° C.