RU2324371C1 - Production method of semi-finished products of turnip (variants) - Google Patents

Abstract

FIELD: production technology of food products.

SUBSTANCE: one opens the capillars of turnip roots cutting the herbage and root, freezes to its full depth. When freezed the roots are boiled in the tank under the pressure till the semi-finished condition. The tank with roots is cooled at room temperature. The cooled roots are peeled and chopped. They are packed in antiseptic conditions in special tare and like this or freezed the semi-finished products are supplied to the consumer.

EFFECT: semi-product of turnip with pleasant flavour and taste because of mustard and solanaceous oils removal.

11 cl, 6 ex

Description

The invention relates to the food industry, in particular to the production of convenience foods from vegetables and is intended to produce convenience foods from turnip ordinary.

The prior art method of freezing potatoes and vegetables, in which potatoes or vegetables with whole tubers or fruits is peeled, sorted, washed, dried and subjected to heat treatment by falling asleep with sand heated to a temperature adopted when blanching this type of product or slightly higher. Then produce freezing sand-sprinkled products with natural cold to the entire depth of the tuber or fruit. You can withstand the product in hot sand during heat treatment, separate from the latter and freeze to the full depth with natural or artificial cold (RU 2153807, 10.08.2000).

A known method for the production of semi-finished products from low-acid vegetable-raw materials, involving the use of low-acid vegetable-raw materials (pumpkin, squash, squash, etc.) with seeds and skin. Finely chop the raw finely divided mass on an emulsifier-dispersant until a homogeneous consistency is obtained, sterilize the mass obtained at a temperature of 121-130 ° C for 1.5-2.5 minutes, boil to a solids content of 12%, acidify with cherry plum puree or cherry plum juice concentrated to an acidity of at least 0.4% titratable acid in terms of acetic acid, stirring, pasteurization for 3 minutes, cooling and packing in specialized aseptic containers (RU 2228108, 05/10/2004).

From patent CN 1586323, 02.02.2005, a method for preparing juice from turnips is known, which includes strong unreserved turnips, freezing it, thawing and squeezing to obtain turnip juice. Mentioned preparation process has a high yield of turnip juice, reduces labor costs and reduces freezing time, and is suitable for industrial production.

The disadvantage of these methods is that they are not aimed at removing mustard and solanaceous oils in ordinary turnip.

In general, the industrial manufacture of a semi-finished product from ordinary turnip is unknown, consisting in eliminating the unpleasant aftertaste and smell, that is, mustard and nightshade oils.

The objective of the invention is the creation of such methods for the production of semi-finished products from turnips, which would eliminate the above disadvantages and provide a technical result consisting in the preparation of semi-finished products from turnips with a pleasant smell and taste by eliminating mustard and nightshade oils.

The specified technical result is achieved in one of the variants of the method of manufacturing a semi-finished product from turnips, in which the capillaries are opened by cutting the tops and roots from the root crop, they are frozen to the full depth and, in the frozen state, the root crop is cooked in a container under pressure until half-ready, after which it is cooled with root crops at room temperature and packaged chilled root crops under aseptic conditions in a specialized container.

Peel the chilled root crop and add vegetable ingredients, salt and seasonings.

Vegetable ingredients are tomato, lettuce, cucumber, cabbage, peas, corn, green beans.

Peel the chilled root crop and add meat ingredients, salt and seasonings.

Meat ingredients are minced meat, minced meat.

The root crop is stuffed with vegetable or meat ingredients.

This technical result is achieved in another variant of the method of manufacturing a semi-finished product from turnips, in which the capillaries are opened by cutting tops and roots from the root crop, they are frozen to the full depth and, in the frozen state, the root crop is cooked in a container under pressure until half-ready, after which the container with a root crop is cooled at room temperature, peel off the chilled root crop, chop it and pack it in aseptic conditions in a specialized container.

Add vegetable ingredients, salt and seasonings.

Vegetable ingredients are tomato, lettuce, cucumber, cabbage, peas, corn, green beans.

Add meat ingredients, salt and seasonings.

Meat ingredients are minced meat, minced meat.

The method is as follows. The capillaries are opened by cutting the tops and roots from the root crop, the root crop is frozen to the full depth and, in the frozen state, it is cooked in a container under pressure until half-ready, then the container with the root crop is cooled at room temperature and the cooled root crop is Packed in aseptic conditions in a specialized container. After this procedure, the semi-finished product is frozen and delivered to consumers or chilled to consumers.

In addition, in the above manner, turnip root crops are prepared before being packaged in a container, the peel is removed from the chilled root crop, chopped and packaged in aseptic conditions in a specialized container, frozen and delivered to the consumer or delivered to consumers in a refrigerated state.

Various ingredients can be added, such as vegetable: tomato, lettuce, cucumber, cabbage, peas, corn, green beans, etc .; and / or meat: minced or minced meat, salt and seasonings.

Prefabricated turnips can also be stuffed with vegetable or meat ingredients.

Example 1

Turnips cut the tops and roots from the root crop, thereby opening the capillaries of the root crop. The whole root crop is frozen for at least 4 hours at a temperature of (-18) - (- 23) ° С. Freezing time depends on the size of the root crop. Turnip in frozen form is subjected to cooking in a container under a pressure of 1.1-3 atmospheres and a boiling point of water 110-115 ° C. Depending on the required degree of semi-preparedness, they cook for 7-20 minutes. Then they cool the container with root crops under natural conditions at room temperature, there is no pressure inside the container. Packed under aseptic conditions in a specialized container and in this form or in frozen form are delivered to the consumer.

Example 2

Turnips cut the tops and roots from the root crop, thereby opening the capillaries of the root crop. The whole root crop is frozen for at least 4 hours at a temperature of (-18) - (- 23) ° С. Freezing time depends on the size of the root crop. Turnip in frozen form is cooked in a container under a pressure of 1.1-3 atmosphere and a boiling point of water of 110-115 ° C, cook for 7 minutes. Then they cool the container with root crops under natural conditions at room temperature, there is no pressure inside the container. Turnips are peeled from the root crop and chopped along the fibers with 0.7 cm thick slices. They are Packed under aseptic conditions in a specialized container and in this form or frozen, they deliver the semi-finished product to the consumer.

Example 3

Semi-finished product from the root crop of turnip is prepared, as in example 2, just do not pack the semi-finished product in a specialized container. Slices of shredded turnip are deep-fried at 190 ° C for 4 minutes. As a result, we get a semi-finished product that can be delivered to the consumer in hot or chilled form.

Example 4

A semi-finished product of turnip root is prepared, as in example 1 or 2. However, before packing under aseptic conditions, corn, peas, and tomato, which can be either fresh or canned, are added to the semi-finished product in a specialized container.

Example 5

Turnips cut the tops and roots from the root crop, thereby opening the capillaries of the root crop. The whole root crop is frozen for at least 4 hours at a temperature of (-18) - (- 23) ° С. Freezing time depends on the size of the root crop. Turnip in frozen form is cooked in a container under a pressure of 1.1-3 atmospheres and a boiling point of water 110-115 ° C, cook for 20 minutes Turnip is peeled from the root crop, the core is selected. Get a pot that is stuffed with meat ingredient and / or vegetable. Packed under aseptic conditions in a specialized container in a frozen form at a temperature of (-7) - (- 20) ° C. The product is delivered to the consumer.

Example 6

Prefabricated turnip root vegetables are prepared as in example 5.

A turnip pot is stuffed with minced meat mixed with the selected turnip core. Clay pot with a volume of 0.3 liters, fill with water for 1/5 of the volume. On top of the clay pot we put stuffed turnips. The diameter of the turnip should be larger than the diameter of the pot so that it does not fall through. We place the pot with the turnip installed on it in the oven-smokehouse (you can use just an oven or an electric furnace plus liquid smoke). We bring the temperature inside the smokehouse to 190-200 ° С. After about 20 minutes the stuffed turnip is inside the clay pot, and the cooking process is complete. We merge the remaining water from the pot and as a result we get boiled-smoked-steamed stuffed turnips. As a result, we get a semi-finished product that can be delivered to the consumer in hot or chilled form. As a filler of stuffed turnips can be any vegetable and / or meat product.

Claims (11)

1. A method of manufacturing a semi-finished product from turnip, characterized in that the capillaries are opened by cutting the tops and roots from the root crop, they are frozen to the full depth and, in the frozen state, the root crop is cooked in a container under pressure until half-ready, after which the container with a root crop is cooled at room temperature and packaged chilled root crops under aseptic conditions in specialized containers. 2. The method according to claim 1, characterized in that the peel is removed from the chilled root crop and vegetable ingredients, salt and seasonings are added. 3. The method according to claim 2, characterized in that the vegetable ingredients are tomato, salad, cucumber, cabbage, peas, corn, green beans. 4. The method according to claim 1, characterized in that the peel is removed from the chilled root crop and meat ingredients, salt and seasonings are added. 5. The method according to claim 4, characterized in that the meat ingredients are minced meat, minced meat. 6. The method according to claim 2 or 4, characterized in that the root crop is stuffed with vegetable and / or meat ingredients. 7. A method of manufacturing a semi-finished product from turnip, characterized in that the capillaries are opened by cutting tops and roots from the root crop, they are frozen to the full depth and, in the frozen state, the root crop is cooked in a container under pressure until half-ready, after which the container with a root crop is cooled at room temperature , peel off the chilled root crop, chop it and pack it in aseptic conditions in a specialized container. 8. The method according to claim 7, characterized in that the vegetable ingredients, salt and seasonings are added. 9. The method according to claim 8, characterized in that the vegetable ingredients are tomato, lettuce, cucumber, cabbage, peas, corn, green beans. 10. The method according to claim 7, characterized in that the added meat ingredients, salt and seasonings. 11. The method according to claim 10, characterized in that the meat ingredients are minced meat, minced meat.