RU2606533C2 - Method for manufacture of sterilized food product from potatoes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, more specifically to techniques for food products production from potatoes, and can be used in production of garnish semi-product from potatoes. Peeled potatoes are cut into slices with the thickness of 5–8 mm, the slices are washed to remove extra starch and blanched. Blanching is performed in two stages in two different blanchers, in the first of which slices are held in water with the temperature of 78–82 °C for 2–4 sec, and in the second one they are treated with return water flow with the temperature of 35–40 °C for 8–10 sec. Blanched potato slices are mixed with oil preliminarily heated up to the temperature of 35–40 °C, and extracts of onion and/or bacon, dried onion and/or bacon pieces are added into it. Obtained mixture is fed into foiled packets, which are sealed and put into cassettes for further sterilization. Sterilization is carried out at the temperature of 100–110 °C during 20–30 minutes. Packets are cooled by air flow down to the temperature of 40 °C with simultaneous removal of moisture from their surface.

EFFECT: invention enables to obtain ready for consumption garnish potato product having extended storage life without using freezers and having high organoleptic properties, taste characteristics of which are maximally close to characteristics of product from fresh potatoes.

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Description

The invention relates to the field of food industry, and more specifically to technologies for the preparation of food products from potatoes and can be used in the production of garnish semi-finished products from it.

A known method for the production of semi-finished garnish potatoes, including washing, inspection, cleaning, tertiary treatment, heat treatment not less than before inactivation of native enzymes and not more than half-ready, drying not less than the true percentage of frying and not more than before the second drying period , packing and freezing (RU 2135002 C1, 08.27.1999).

Another method for producing semi-finished garnish potatoes is also known. The method includes washing, inspection, cleaning, tertiary treatment, heat treatment not less than before inactivation of native enzymes and not more than half-ready, drying not less than the true percentage of frying and not more than the beginning of the second drying period, packing and freezing, before cleaning potatoes are treated with jasmonic acid in an amount of 0.1-1-10 ⁵ mg / t and kept for about 8 hours (patent RU No. 2275120, class A23L 1/216, 06/26/2003).

A disadvantage of the known methods is to obtain the target product with insufficiently high organoleptic properties, as well as the need to use freezers designed to provide a long shelf life.

The objective of the present invention is to provide a ready-to-eat side product of potatoes with high organoleptic properties, which has a long shelf life without the use of freezers.

The problem is solved due to the fact that the method of producing a sterilized food product from potatoes involves slicing peeled potatoes into slices 5-8 mm thick, washing the slices to remove excess starch and blanching, which is carried out in two stages in two different blanchers, in the first of which they withstand slices in water with a temperature of 78-82 ° C for 2-4 seconds, and in the second they are treated with a reverse flow of water with a temperature of 35-40 ° C for 8-10 seconds, after which the blanched potato slices are mixed butter with oil, which is preheated to a temperature of 35-40 ° C and add onion and / or bacon extracts, as well as pieces of dried onion and / or bacon, the resulting mixture is fed into foil bags, which are sealed and placed in cassettes for further sterilization at a temperature of 100-110 ° C for 20-30 minutes, after which the packets are cooled by a stream of air to a temperature of 40 ° C with the simultaneous removal of moisture from their surface.

The technical result of the invention lies in the fact that the obtained product has taste characteristics that are as close as possible to the characteristics of a product from fresh potatoes, and for warming it is enough to eat it, since all the ingredients that determine its taste are already present in the product. In addition, the presence of oil does not allow the pieces to stick together, and the blanching modes are selected so that the pieces do not crumble when heated.

The preliminary addition of extracts and pieces of dried onions and / or bacon directly into the warmed oil allows for more accurate dosage of these ingredients to obtain a balanced taste of garnish potatoes.

Liquid onion extract WM 100390 is used as onion extracts, products are manufactured by World Market (Moscow Region, Kotelniki, Dzerzhinskoye Shosse, 5). As bacon extracts, liquid “bacon extract 1400902131” is used, the products are manufactured by “Silesia” Gerhard Hanke GmbH & Co.KG (Am Alten Bach 20-24 41470 Neuss Germany).

The proposed method for the production of a sterilized food product from potatoes is as follows. Preparatory operations include the acceptance of fresh potatoes, which are then inspected, washed, calibrated, and abrasively peeled and peeled. Next, peeled potatoes are cut into slices 5-8 mm thick, which are washed to remove excess starch. Sliced potatoes are blanched in two steps in two different blanchers. The first blanching machine serves to deactivate the enzymatic process (enzymatic processes, oxidation, darkening), while the potato slices are kept in water with a temperature of 78-82 ° C for 2-4 seconds. In the second, the product is subjected to a longer, namely 8-10 sec, heat treatment with a reverse flow of water at a temperature of 35-40 ° C, which is necessary for additional partial removal of starch and reducing sugars. Next, blanched potato slices are mixed with pre-prepared vegetable oil. Oil preparation consists of adding onion (and / or bacon) extracts, as well as pieces of dried onion and / or bacon, at the rate of 0.1 kg of extracts per 100 kg of oil, depending on the type of product. For a more uniform distribution of vegetable extracts in oil, the latter is heated to a temperature of 35-40 ° C. The extracts are added in such a way as to preserve the taste of the oil and at the same time, so that pieces of onion or bacon are felt in the oil, while the following ratio of components is observed:

- potato 94%

- oil 2%

- extract 2%

- dried onions (bacon) - 2%

The resulting mixture is placed in foil bags, which are sealed and placed in cassettes for further sterilization at a temperature of 100-110 ° C for 20-30 minutes. Since flavoring oil was added in the production of a food product from potatoes, during the sterilization, no sticking of slices of potato occurs.

After sterilization, the basket with the product is sent to the cooling section, where the product is cooled by a stream of cold air to a temperature of 40 ° C. During cooling, the residual moisture is simultaneously removed from the surface of the bags, then the bags with finished products are laid out in corrugated boxes. Ready-made corrugated boxes are laid on a pallet, which is sent to the section of the stand. The maturation of the finished product occurs within 5 days. After curing, the product is selected for analysis (microbiological control) - confirmation of compliance with food safety indicators during sterilization. After receiving a positive opinion, the product is submitted for inspection control (visual). Then the potatoes are sent to the packaging, where the foil bag is placed in a cardboard box, then in the transport packaging, show box and corrugated box.

Thus, the proposed method for the production of a sterilized food product from potatoes allows, in contrast to the known ones, to obtain a food product from potatoes with high organoleptic properties, which has a long shelf life without the use of freezers.

Claims (1)

A method of manufacturing a sterilized food product from potatoes, characterized in that it involves slicing peeled potatoes into slices 5-8 mm thick, washing the slices to remove excess starch and blanching, which is carried out in two stages in two different blanchers, in the first of which the slices are kept in water with a temperature of 78-82 ° C for 2-4 s, and in the second it is treated with a reverse flow of water with a temperature of 35-40 ° C for 8-10 s, after which blanched sliced potatoes are mixed with oil, which they are heated to 35–40 ° C and added to it are extracts of onions and / or bacon, as well as pieces of dried onions and / or bacon, the resulting mixture is fed into foil bags, which are sealed and placed in cassettes for further sterilization at a temperature of 100– 110 ° C for 20-30 minutes, after which the packets are cooled by a stream of air to a temperature of 40 ° C with the simultaneous removal of moisture from their surface.