RU2409270C1 - Kamchatka bilberry food product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of Kamchatka Bilberry food product envisages Kamchatka Bilberry preparation, 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 fruit salad.

Description

The invention relates to a technology for processing berries.

It is known to use raw and boiled dyes as an independent food product both for preparing culinary dishes and for industrial processing by the method of preserving and manufacturing juice, drinks and confectionery components (http://frukti.info/?page_id=165).

The technical result of the invention is to obtain a new food product from dye, with a unique harmonious combination of the organoleptic properties of popcorn and fruit salad.

This result is achieved by the fact that the method of producing a food product from dye provides for its preparation, 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%, flavoring and packaging in a package of polymer or combination material in an oxygen-free environment.

The method is implemented as follows.

The krasnik is prepared according to traditional technology and dried by the convective method until any intermediate moisture content from the traditional range is reached. At the same time, krasnika 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 evaporation of part of the residual moisture and swelling of the dye.

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

Then the dye is dried in the microwave field until a dry matter content of at least 85% is reached, flavoring agents, for example sugar 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 fruit salad.

Thus, the proposed method allows to obtain a new food product from dye, with a unique harmonious combination of the organoleptic properties of popcorn and fruit salad.

Claims (1)

A method of producing a food product from dye, involving its preparation, 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, application flavors and packaging in a package of polymer or composite material in an oxygen-free environment.