RU2300222C1 - Method for production of turnip foodstuff - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes turnip cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying and pre-packed into packing made of polymeric or combined material in oxygen-free atmosphere.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.

Description

The invention relates to a technology for the production of products with intermediate humidity from vegetables.

It is known to use for the production of dried food a number of vegetables that do not include turnips (Handbook of the technologist of food-concentrate and vegetable-drying production. - M .: Light and food industry, 1984, p. 304-363).

Known use for partial dehydration of vegetables, but only salted or pickled (Food products with intermediate humidity. - M .: Food industry, 1980, p.90-92).

A known method of producing prunes, involving the preparation of plums, blanching them in boiling water, convective drying to achieve a solids content of about 75%, sequential treatment with steam and glycerin to obtain the target product (Collection of technological instructions for the production of canned food. T.III. - M. : Pishchepromizdat, 1963, p.202-205).

A known method of producing a culinary dish "Chuvash pumpkin salad", which includes preparing the recipe components, cutting, mixing with honey and aging for 35-40 minutes pumpkin, cutting turnips or rutabaga and apples and mixing the listed components to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the peoples of Russia .-- SPb .: ProfiKS, 2003, p. 201).

The technical result of the invention is to obtain a new food product from partially dehydrated turnips, which has a unique harmonious combination of the organoleptic properties of prunes and vegetable salad.

This result is achieved by the fact that the method of producing a food product from turnips involves preparing, cutting, blanching it in an aqueous solution of sodium chloride, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and a concentration of sodium chloride and sugar, ensuring their content in the target product, not more than 1.2% and 1.5%, respectively, convective drying until the solids content is 25 ± 5%, microwave drying until the solids content is not more than 75% and packing in polymer or combination packaging material in an oxygen-free environment.

The method is implemented as follows.

Turnips are prepared according to traditional technology, cut and blanched in an aqueous solution of sodium chloride, sugar and ascorbic acid.

The concentration of ascorbic acid in the solution should not be lower than 0.5% by weight, which is due to the need to maintain the original color of the raw material. A significant excess of the concentration of ascorbic acid of the specified value is impractical, since it does not lead to an improvement in the quality of the target product. The concentration of salt and sugar in the solution should ensure their content in the target product is not more than 1.2% and 1.5%, respectively. It is determined by the initial solids content of the raw materials, the final solids content of the raw materials and blanching regime parameters using known patterns of mass transfer (Kavetsky GD, Vasiliev BV Processes and devices of food technology. Textbook for universities. - M. : Kolos, 1997, p. 292-474). The maximum content of salt and sugar in the target product is justified by the acceptability of its organoleptic properties in accordance with SanPiN 2.3.2.1078.

Next, turnips are successively dried by the convective method until the solids content of 25 ± 5% is reached and by the microwave method until the solids content of not more than 75% is reached.

The dry matter content indicated at each stage is justified by obtaining the target product with a given consistency. When convective drying is carried out until the solids content is below the specified lower limit, the target product acquires a spreadable, boiled-out consistency. With convective drying until the solids content is above the specified upper limit, the consistency of the target product becomes heterogeneous with the appearance of a denser crust on the surface. Excess dry matter content after microwave drying gives the target product a rubbery, and then strong, non-masticating consistency. The lower limit of solids in the product is 50% and is traditional for foods with intermediate humidity.

Dried turnips are packaged in a package of polymer or combined material in an oxygen-free environment, for example, under vacuum or in nitrogen. The exclusion of contact of the target product with oxygen slows the non-enzymatic oxidation and increases the period of warranty storage.

The product obtained according to the described technology is represented by irregularly shaped slices having a characteristic color of the feedstock, a delicate slightly elastic consistency typical of prunes, and pronounced taste and aroma characteristic of the corresponding vegetable salad.

Thus, the proposed method allows to obtain a new food product with a unique harmonious combination of the consistency of prunes and the color, taste and aroma of vegetable salad.

Claims (1)

A method of manufacturing a food product from turnips, involving its preparation, cutting, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid with a concentration of the latter of at least 0.5% by weight and a concentration of sodium chloride and sugar, ensuring their content in the target product is not more than 1.2% and 1.5%, respectively, convective drying to achieve a solids content of 25 ± 5%, microwave drying to achieve a solids content of not more than 75%, packing in a package of polymer or composite material in oxygen-free th environment.