SU1204170A1 - Method of making cooked grain or groats - Google Patents

Description

The invention relates to catering, and in particular to methods of cooking porridge.

The aim of the invention is to improve the quality of porridge by eliminating burning.

The method of cooking by the proposed method is carried out as follows.

Before cooking, the grits are placed in a capsule with perforated walls, which are then immersed in the cooking liquid.

Example. They took a capsule of qi, of a lyrical form with perforated walls, made of stainless steel, the walls of the capsule had openings of 9-1.2 mm, with 250 holes per 1 dm.

The capsule capsule was equipped with a locking device, which, with increasing pressure from the swellable porridge, did not allow the lid to open.

Buckwheat was poured into one third of its volume in a capsule, closed with a lid with a locking device. The capsule was placed in a pot placed on a hot plate. Water was poured into the pan so that the capsule was completely covered with water. The water had a temperature of .14 C. The bottom and walls of the capsule was separated Editor L. Povkhan

Compiled by P Stanina Tehred T. Tulik

Corr Sub

8445/2 Circulation 595

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab, 4/5

Branch PSh1 Patent; g "Uzhgorod, st. Project, 4

04170 -2

Do from the walls and bottom of the pan about 10 mm. The pot was covered with a lid and turned on the electric stove in the electrical network, In connection with

5 swelling of the cereals placed in a limited volume of the capsule, there was excessive pressure in the capsule compared to the atmospheric pressure. This is an overpressure at the end.

In the cooking process, the porridge reached a certain maximum value, which depends on the ratio of - - the inner volume of the capsule and the volume of the cereal, which is filled up in the capsule. After switching on the electric cooker into the network, the porridge preparation process went without mixing. After 40 minutes, the temperature varied from to the boiling point of water in the cas20, at which the pressure was atmospheric. Then the electric stove was turned off, the capsule was removed from the cooking medium (water), the locks were opened and the capsule cover was removed. Volume

25 capsules were filled with porridge completely, ready porridge was easily removed from the open capsule.

The proposed method eliminates the burning and drying of porridge 30, which is caused by the presence of a cooking medium between the walls of the cooking vessel and the capsule.

Proofreader I.Musk Subscription

Claims (1)

METHOD FOR PREPARING Porridge by cooking cereals in a liquid, characterized in that, in order to improve the quality of cereals by eliminating burning, the cereal is placed in a capsule with perforated walls before cooking, which is then immersed in a liquid.