RU2245637C1 - Method for producing of garnish potato - Google Patents

Abstract

FIELD: canned food industry, in particular, production of semi-finished garnish potato.

SUBSTANCE: method involves performing washing and inspection procedures; before cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, sealing and pasteurization procedures, treating potatoes with preparation produced by sequential extracting of Pythium insidiosum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, said preparation being used in an amount of 0.7-1·10⁵ mg/t; holding for about 5 hours.

EFFECT: improved organoleptical properties of base product.

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Description

The invention relates to the technology of the canning industry and can be used in the production of semi-finished garnish potatoes.

A known method for the production of garnish potatoes, including washing, inspection, cleaning, tertiary treatment, blanching until half-finished, packing in bags of double or layered film under vacuum, sealing and pasteurization (RU 2120775 C1, 10.27.1998).

The disadvantage of this method is to obtain the target product with insufficiently high organoleptic properties.

The technical result of the invention is to improve the organoleptic properties of the target product.

This result is achieved by the fact that in a method for producing garnish potatoes, which includes washing, inspecting, peeling, purifying, blanching until half-finished, packing into bags of double or layered film under vacuum, sealing and pasteurization, according to the invention, the potatoes are treated with a preparation obtained before cleaning by sequential extraction of biomass of micromycete Pythium insidiosum with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water with the last traveling by combining the first extract with a solid residue, in an amount of 0.7-1 · 10 ⁵ mg / t and incubated for about 5 hours.

The method is implemented as follows.

The dry biomass of Pythium insidiosum micromycete is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is further used to obtain the drug (Lomachinsky V.A., Kvasenkov O.I. Technology for the production of lipid extracts from the biomass of microorganisms. Scientific and practical conference “Progressive, environmentally friendly technologies for storage and integrated processing of agricultural products to create food products of increased nutritional and biological value ”, Abstracts of reports. M.: Russian Academy of Agricultural Sciences, 1999, p.253-254). Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water (RU 2116314 C1, 07.27.1997). The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

The potatoes are washed, inspected and treated with a preparation from the biomass of micromycete Pythium insidiosum in an amount of 0.7-1 · 10 ⁵ mg / t, and then kept for about 5 hours. Next, the potatoes are peeled, subjected to purification and cut by known methods. Sliced potatoes are blanched until half-ready, which is determined organoleptically for the selected equipment and the technological parameters of its operation. When blanching with water, the potatoes are allowed to drain after completion. Blanching can be carried out by any known method, for example, steam or in oil. Blanched potatoes of a layered film under vacuum, preferably 0.5-1 kg each, seal the bags and pasteurize.

Storage of the resulting product, it is advisable to carry out at a temperature of 0-4 ° C.

Obtained according to the described method and the closest analogue under the same conditions of blanching, potatoes after a month of storage under the same conditions were used to prepare a side dish. During the tasting, it was found that the product obtained by the proposed method, in contrast to the closest analogue, crumbles to a lesser extent and has a consistency more similar to a dish prepared from fresh potatoes, which is estimated as an improvement in its organoleptic properties with all other things being equal. In the prototype method, the number of crushed potato slices is on average about 12%, and in the proposed method an average of about 5%.

Reducing the dose of the preparation from the biomass of micromycete Pythium insidiosum when processing potatoes below the specified lower limit and / or reducing the exposure time after processing to 4.5 hours leads to the disappearance of differences in organoleptic properties of the target product compared to the closest analogue.

The increase in exposure time of more than 5 hours does not lead to a quantitative change in the technical result, therefore, it is impractical.

An increase in the dose of the preparation from the biomass of Pythium insidiosum micromycete above the upper limit leads to the appearance of a characteristic extraneous taste and aroma in the target product, which is negatively assessed during tasting.

Thus, the proposed method improves the organoleptic properties of the target product.

Claims (1)

Method for the production of garnish potatoes, which includes washing, inspection, cleaning, tertiary treatment, cutting, blanching until half-finished, packaging in bags of laminated film under vacuum, sealing and pasteurization, characterized in that before cleaning the potatoes are treated with a preparation obtained by sequential extraction of micromycete biomass Pythium insidiosum non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with solid STATCOM, in an amount of 0.7-1 × 10 ⁵ mg / m and allowed to stand for about 5 hours.