RU2409273C1 - Horned melon food product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing fruit. The method envisages horned melon preparation, cutting, drying by convection until intermediate moisture content, maintenance under pressure, heating. Then follows pressure drop to the atmospheric pressure for horned melon heaving. Horned melon is additionally dried in a microwave field, optionally added flavouring agents to and packaged into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention enables manufacture horned melon food product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.

2 cl

Description

The invention relates to a technology for processing vegetables.

It is known to use raw Kiwano as an independent food product both for preparing culinary dishes and for industrial processing in the beverage industry (Larina T.V. Tropical and subtropical fruits. Commodity handbook. - M .: DeLi print, 2002, p.136 -138).

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

This result is achieved by the fact that the method of manufacturing a food product from Kiwano involves preparing, cutting, convective drying to intermediate humidity, holding it under pressure when heated to a temperature of at least 100 ° C, depressurizing to atmospheric pressure, drying in the microwave field until the dry content is reached substances of at least 85% and packaging in a package of polymer or combined material in an oxygen-free environment.

The preferred embodiment of the present invention provides for the introduction of flavors in the product immediately before packaging.

The method is implemented as follows.

Kiwano is prepared by traditional technology, cut and dried by convective method until any intermediate moisture content from the traditional range is reached. Kiwano at the same time 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 pressure. This leads to evaporation of part of the residual moisture and swelling of the Kiwano.

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 100 ° C on the surface of the pieces for a time sufficient to completely warm the pieces of nodded to the indicated temperature.

Then, the Kiwano is dried in the microwave field until the dry matter content is not less than 85%, flavor additives, for example sugar and spices, are added to 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 Kiwano, which has a unique harmonious combination of the organoleptic properties of popcorn and fruit salad.

Claims (2)

1. A method of manufacturing a food product from Kiwano, 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% and packaging in a package of polymer or composite material in an oxygen-free environment. 2. The method according to claim 1, characterized in that immediately before packaging, flavoring additives are added to the product.