RU2409263C1 - Benincasa food product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of benincasa food product envisages benincasa preparation, cutting, convection drying until intermediate moisture content, maintenance under pressure at a heating temperature of no lower 100°C, depressurisation till atmosphere pressure, additional drying in the microwave field till dry substances content is at least 85%, adding flavouring agents and packaging into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention enables manufacture of a new product noted for a unique balanced combination of organoleptic properties of popcorn and vegetable salad.

Description

The invention relates to a technology for processing vegetables.

It is known to use lagenaria in raw, boiled, stewed or canned form for the preparation of culinary dishes (http://www.gardenia.ru/pages/tykva006.htm).

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

This result is achieved by the fact that the method of producing a food product from benincase provides for its preparation, cutting, convective drying to intermediate humidity, holding under pressure when heated to a temperature of at least 100 ° C, depressurizing to atmospheric, drying in the microwave field until the dry matter content is reached at least 85%, flavoring and packaging in a package of polymer or combination material in an oxygen-free environment.

The method is implemented as follows.

Beninase is prepared according to traditional technology, cut and dried by convective method until any intermediate moisture content from the traditional range is reached. Beninase in this case acquires a soft plastic consistency. Then it is kept under pressure when heated to a temperature of at least 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of benincase.

It is advisable to carry out the last operation at a pressure that ensures the liquid phase state of water and a slight temperature exceeding the value of 100 ° C on the surface of the pieces for a time sufficient to completely warm the pieces of benincase to the indicated temperature.

Then beninase is dried in the microwave field until a dry matter content of at least 85% is reached, flavoring agents, for example table salt and spices, are introduced into it and 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 non-enzymatic oxidation and increases its shelf life.

The product obtained according to the described technology is represented by pieces of irregular shape, having a color characteristic of the feedstock, a consistency characteristic of popcorn, and a pronounced taste and aroma of the corresponding vegetable salad.

Thus, the proposed method allows to obtain a new food product from benincase, which has a unique harmonious combination of the organoleptic properties of popcorn and vegetable salad.

Claims (1)

A method of producing a food product from benincase, involving its preparation, cutting, convective drying to intermediate humidity, holding under pressure when heated to a temperature of at least 100 ° C, depressurizing to atmospheric pressure, drying in the microwave field until a dry matter content of at least 85% is reached , flavoring and packaging in a package of polymer or combination material in an oxygen-free environment.