RU2073469C1 - Method for preparing potato half-finished product - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves heating the mass at temperature of 80-85 C before packing, and simultaneously mixing it for 5-7 min. Mass contains pulped potato, yelks, dried fat-free milk, pulse flour and salt. EFFECT: improved tastiness of prepared product.

Description

 The invention relates to the food industry and can be used in catering.

Closest to the proposed technical essence is a method for the production of semi-finished products from potatoes (A.S. N 1738228). According to this method, the potatoes are peeled, washed, chopped into pieces weighing 15 to 20 g, cooking is carried out in two stages, the first in water for 5-7 minutes at a ratio of water to potato mass of 1: (1.15 1.2), then drained the resulting broth, and in the second stage, the potatoes are boiled in poultry broth at a ratio of 1: (0.60 0.65) for 8 10 minutes, the broth is separated, cooled to 35-40 ^o C and mixed with mashed potatoes in the following ratio of components . potatoes 79 85; egg yolk 5 7; skimmed milk powder 4 6; pea flour 5 7; salt is the rest. The resulting mass is packaged in a film and heated to 80 85 ^o C in the center of the package and cooled.

 The disadvantage of this method is the relative heterogeneity of the consistency.

To create the required (determined by technological requirements) consistency, the potato mass according to the prototype method is subjected to heating after packaging in a cellophane film until the temperature in the center of the package reaches 80 85 ^o C.

 At the same time, different layers of potato mass are subjected to unequal temperature effects and unequal time.

The outer layers of the product in contact with a film of boiling water are heated to a boiling point of water (95 100 ^o C) almost simultaneously with the start of cooking and are exposed to this temperature for quite a long time, which directly depends on the weight of the package and its configuration. The layers of the potato mass located in the center of the package are heated only to 80 85 ^o C, and then there is intensive cooling of the semi-finished product.

 With this method of heat treatment, the consistency of the finished product of the outer and inner layers is not the same, which affects the quality indicators, because To create a stable structure, time is needed for the swelling of both animal proteins (milk powder) and vegetable (pea flour) origin.

 One of the main indicators characterizing the consistency of a product is the penetration degree (θ), which is determined by the value of the penetration depth of the penetrometer indicator in the product.

 We determined the degree of penetration of the outer and inner layers of the semi-finished product prepared according to the prototype method and packaged in a cellophane sheath of 400 mm x 100 mm in size, which is: outer layers 80 85 penetration units; inner layers of 100 120 units of penetration.

 Data on the degree of penetration of various layers of the semi-finished product indicate the heterogeneity of its consistency, which significantly reduces the quality of the product.

 The aim of the invention is to improve the quality of the semi-finished product by improving the consistency.

The goal is achieved in that the potato mass prepared according to the prototype method is subjected to heating at a temperature of 80 90 ^o C before packaging. Moreover, heating is carried out simultaneously with stirring for 5 to 7 minutes.

Example 1. Take a potato, wash, peel, cut into pieces weighing 17 g, boil in water for 6 min at a ratio of potato to water 1: 1.17, drain the broth, pour the potato broth from poultry and cook in it for 9 minutes with a ratio of potatoes and broth 1: 0.65. The broth is separated, cooled to 37 ^o C, injected into it egg yolk, skimmed milk powder, pea flour, salt in the following ratios of components, wt.

Potato 82
Egg Yolk 6
Skimmed milk powder 5
Pea Flour 6
Salt rest
The resulting mixture was mixed with mashed potatoes, heated at a temperature of 80 ^o C while stirring for 5 minutes. The resulting semi-finished product is Packed and cooled.

The semi-finished product has a light gray color, the taste corresponds to boiled potatoes, the texture is soft, the degree of penetration:
The outer layers of 83.8 units. penetration
The inner layers of 84.0 units. penetration.

 Example 2. Carry out, as in example 1.

The mass is heated at a temperature of 82 ^o C while stirring for 6 minutes.

Semi-finished product of cream color, soft consistency, degree of penetration:
The outer layers 82 units. penetration
The inner layers of 82.4 units. penetration.

 Example 3. Carry out, as in example 1.

The mass is heated at a temperature of 85 ^o C while stirring for 7 minutes.

 The semi-finished product has a soft consistency, the degree of penetration of the outer layers of 80.1 units. penetration, inner layers of 80.5 units. Pen. The difference in the degree of penetration of the different layers of the semi-finished product is not more than 0.4 units. which indicates the uniformity of its consistency, and hence the high quality of the product.

 Heating the product for 5-7 minutes with simultaneous stirring contributes to the creation of a viscous homogeneous structure due to the formation of protein-polysaccharide complexes in which starch and dietary fiber, minerals of potato, protein of milk powder, eggs and pea flour are involved.

 Moreover, for the formation of a viscous structure, proteins of both animal and plant origin (pea flour) need time for swelling (on average 15 to 20 minutes).

 The processes of mixing and heating contribute to the intensification of the swelling process, which is carried out for a fairly short time.

 The necessary structure is formed within 5-7 minutes, as evidenced by the data on the degree of penetration of the product (given in the examples).

 The difference in penetration degree is not more than 5%, which can be attributed to the error of experience.

 In less than 5 minutes, sufficient swelling does not occur and the product has a relatively low viscosity. A processing time of more than 7 minutes does not significantly affect the viscosity, but leads to an irrational increase in energy consumption for the implementation of the process.

 Thus, the application modes of the method are aimed at achieving the goal of improving quality by improving the consistency.

Claims (1)

A method of producing a semi-finished product from potatoes, including its preparation, grinding into pieces, cooking in two stages: the first in water and the second in poultry broth, broth separation, cooling and mixing it with grated potatoes, egg yolk, skimmed milk powder, pea flour, salt, packaging, characterized in that the mass before packaging is heated at a temperature of 80 85 ^o With simultaneous stirring for 5 7 minutes