RU2712498C1 - Method for production of dried potatoes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a method for production of dried potatoes, which consists in the fact that potatoes are washed, inspected, calibrated, cleaned, cut, blanched and dried. Blanched with steam or water until reaching temperature in product 80 °C depending on variety and shape of potatoes cutting. Then it is cooled down with flowing water, the temperature range of which is 4–20 °C. Further, moisture is removed from potato surface by air flow at temperature of not more than 40 °C and frozen at temperature from 0 to -35 °C in suspended state, dehydrated and air-blown simultaneously. Blowing speed is 5–15 m/s, heated in two stages, in the first stage depending on grade and shape of cutting is heated from 20 minutes to 6 hours and temperature is not higher than +55 °C, in second stage – to temperature not higher than +40 °C in product thickness and moisture content of 2–12 %, wherein irradiation with bactericidal lamp is performed.

EFFECT: invention ensures production of dried potatoes of high quality.

1 cl

Description

The invention relates to the food industry, in particular the production of semi-finished raw peeled potatoes for catering and food industry enterprises.

A potato is a vegetable of the nightshade family, without which it is already impossible to imagine a full lunch or dinner at least a couple of times a week. It is strange to imagine, but some 500 years ago no one knew about potatoes in Europe. Today, the popularity of potatoes is very high, there are a huge number of recipes for cooking dishes from it. Each mistress certainly has her own secrets, subtleties in cooking potatoes and her signature dish. Potatoes are boiled, fried, stewed, baked, dried. On an industrial scale, dried potatoes account for approximately 80% of the production of all dried vegetables. It can be used at home for the density of soups, for the preparation of a wide variety of sauces. Some housewives even fried dried potatoes with various seasonings. Such a semi-finished product will perfectly help out in a situation where there is no time to prepare a dish from natural potatoes or suddenly the potatoes simply run out. At home, from dried potatoes, you can cook almost the same dishes as from tubers. For a long time, all the charm of a substantial potato was appreciated by hiking enthusiasts. Dried potatoes can be used during military exercises, assistance in areas of natural disasters and local conflicts.

A known method of drying potatoes (SU 151792 A1, published 10.30.1989 Bull. No. 40), including peeling, washing, cutting into pieces of a geometric shape, steam blanching, drying by blowing a drying agent through the product layer, the length of the pieces is chosen up to two to three values of the largest linear size of their cross section, before drying, the pieces are placed in solid heat-resistant cells of the same geometric shape so that the two side ends remain open, and drying is carried out to a final moisture content of not more than 10% at a drying temperature Warm agent 80-120 °.

The disadvantage of this analogue is that such a low-quality product, dried potatoes, is porous and turns into mashed potatoes during cooking.

A known method for the production of dried potatoes, which includes washing, inspection, calibration, cleaning, sulfitation, cutting, blanching and drying (Handbook technologist food concentrate and vegetable sewing production / V.N. Gulyaev, N.V. Dremina, Z.A. Katz and others .; Under the editorship of VN Gulyaev. - M.: Light and food industry, 1984. - 488 p., P. 319-323).

The disadvantages of this method is the significant energy consumption and low quality of the finished product.

The closest analogue to the claimed method is a method for the production of dried potatoes (RU 2254001 C1, published: 06/20/2005 Bull. No. 17), including washing, inspection, calibration, cleaning, cutting, blanching and drying. Drying is carried out in two sequentially alternating short-term stages: at the first stage, the potato cubes are processed in a dense layer 55 mm high with superheated atmospheric pressure steam, the duration of the first stage during the first 10 minutes being 60 s, and then until the end of the drying process - 120 s, and in the second stage, the processing is carried out in a fluidized bed, the duration of which during the entire drying process is 3 s; moreover, the temperature of superheated steam during drying during the first 900 s is 418 K, then to the end of drying 423 K, and the speed of superheated steam during drying in a dense layer is 2.1 m / s during the first 18 minutes, from 18 minutes to 28 min - 1.3 m / s and from 28 min to the end of the drying process - 0.8 m / s, and when drying in the fluidized bed during the first 18 min, 8.0 m / s, from 18 min to 28 min - 6 , 7 and from 29 minutes to the end of the drying process - 5.3 m / s.

With this heat treatment, the resulting semi-finished product has a solid structure and, when boiled, is restored in at least 60 minutes. It has a pronounced bitter taste. This happens because protopectin is heated during drying above 65 ° C, which leads to the bonding of potato cell membranes to each other, forming a hard-to-digest solid structure.

The technical result of the proposed invention is a significantly high quality of dried potatoes, due to the preservation of the natural taste, regular shape with a flat surface, non-brittle, non-sticky when compressed, uniform in thickness without broken edges that retain their shape when placed in the package.

The technical result is achieved by the fact that in the method of producing dried potatoes, the potatoes are washed, inspected, calibrated, peeled, cut, blanched and dried, blanched with steam or water until the temperature in the thickness of the product reaches 80 ° C, depending on the variety and forms of sliced potatoes, then cooled with running water, the temperature range of which is 4-20 ° C, then moisture is removed from the surface of the potato by air flow at a temperature of not more than 40 ° C and frozen at a temperature of 0 to -35 ° C in suspension NI, dehydrate and blow with air at the same time, while the blowing speed is 5-15 m / s, it is heated in two stages, in the first stage, depending on the type and shape of the cut, it is heated from 20 minutes to 6 hours and to a temperature not higher than + 55 ° C in the thickness of the product, in the second stage - up to a temperature not higher than + 40 ° C in the thickness of the product and humidity 2-12%, while irradiating with a bactericidal lamp.

The essence of the proposed method lies in the fact that, thanks to the new technology, dried potatoes have high quality characteristics, the taste of natural potatoes is preserved, the pieces are brittle, do not stick together when squeezed, they are regular in shape with a flat surface, uniform in thickness without broken edges, retaining their shape when stacked in packaging.

A method for the production of dried potatoes is that the potatoes are washed, inspected, calibrated, peeled, cut, blanched and dried. Blanch with steam or water until the temperature in the thickness of the product reaches 80 ° C, depending on the variety and shape of the sliced potatoes, then cool with running water, the temperature range of which is 4-20 ° C. Further, moisture is removed from the surface of the potato by an air stream at a temperature of no more than 40 ° C and frozen at a temperature of 0 to -35 ° C in suspension. Dehydrate and blow with air at the same time, while the blowing speed is 5-15 m / s, heated in two stages. In the first stage, depending on the variety and shape of the cut, they are heated from 20 minutes to 6 hours and to a temperature of no higher than + 55 ° C in the thickness of the product. In the second stage, they are heated to a temperature of no higher than + 40 ° C in the thickness of the product and a moisture content of 2-12%, while irradiating with a bactericidal lamp.

A method of manufacturing dried potatoes is as follows. Prepared potatoes after preliminary washing, inspection, calibration, peeling, slicing are blanched in containers above steam (water bath), or in containers with hot water on an electric stove with electric heating elements, and the temperature of water heating is monitored. Then the potatoes are cooled in cold running water. Using a fan, moisture is removed from the surface of the potato by an air stream. Next, the potatoes are frozen, placing it in a shock-freezing cabinet (for example, “Abat SHOK-4-1 / 1”) at a temperature of 0 to -35 ° in suspension. The final drying process is carried out using a convection oven (for example, INDESIT IFW 65Y0 IX.B), in which dehydration is carried out by blowing air and heating using a bactericidal lamp. The first stage is carried out at a temperature not exceeding + 55 ° C in the thickness of the product, for 20 to 6 hours, depending on the variety and shape of the sliced potato. The second stage - at a temperature not exceeding + 40 ° C in the thickness of the product to a moisture content of 2-12%. The resulting semi-finished product is Packed.

Thus, thanks to the new technology, dried potatoes have high quality characteristics, the natural taste of potatoes is preserved, sliced potatoes of the correct form with a flat surface, brittle, do not stick when compressed, meet the standards in the field of food production.

Successful tests were carried out, as a result of which a certificate of conformity of product quality was obtained. The production of dried potatoes is being prepared.

Claims (1)

Method for the production of dried potatoes, which consists in the fact that the potatoes are washed, inspected, calibrated, peeled, cut, blanched and dried, characterized in that they are blanched with steam or water until the temperature in the thickness of the product reaches 80 ° C, depending on the variety and shape of the cut potatoes, then cooled by running water, the temperature range of which is 4-20 ° C, then moisture is removed from the surface of the potato by air flow at a temperature of not more than 40 ° C and frozen at a temperature of 0 to -35 ° C in suspension, dehydrated and blow with air at the same time, while the blowing speed is 5-15 m / s, it is heated in two stages, in the first stage, depending on the type and shape of the cut, it is heated from 20 minutes to 6 hours and to a temperature not exceeding + 55 ° C, in the second stage - up to a temperature of no higher than + 40 ° C in the thickness of the product and a moisture content of 2-12%, while irradiating with a bactericidal lamp.