SU1688827A1 - Method of producing long-saving food - Google Patents

Abstract

The invention relates to the food concentrating industry. The purpose of the invention is to improve the physicochemical and organoleptic characteristics, increasing the shelf life. The method involves mixing several ingredients with a preliminary heat treatment of the main ingredient - crushed rice, and before the heat treatment, the crushed rice is soaked for 10 - 15 minutes at a hydraulic unit (1 2) - (1: 3), fried for 30 - 0 minutes at 200 - 220 ° C, milled to a particle size that passes through a sieve with a hole diameter of 1 mm.

Description

This invention relates to the food industry.

The purpose of the invention is to improve the physicochemical and organoleptic characteristics, increasing the shelf life.

Crushed rice is a broken grain or grain fragments formed during the process of cleaning rice, which cannot be sold in the food industry. Crushed rice is cleared of impurities, soaked for 10-15 minutes at a water ratio of 1: 2-1: 3. As a result, gelation and partial hydrolysis of starch occurs, which gives the final product greater ease of absorption. Then heat treatment is performed at 200 - 220 ° C for 30 - 40 minutes. The moisture content of the product is reduced to 6%. In this case, the starch is dextrinized, and the sugars are caramelized, the product becomes more pleasant to taste and smell.

After crushing and sieving through a sieve with a hole diameter of 1 mm (and

sifting through a sieve with a hole size of more than i mm gives a product with very large particles, which is unpleasant when consumed, if a smaller fraction is separated, then the product is lumpy during storage, loses its organoleptic properties) sugar is added to the ground and sifted product the ratio of 4: 1 - 3; 2. Such processing of crushed rice causes full gelatinization of starch and complete protein denaturation, which defines a sieve with a hole diameter of 1 mm.

Example 1 Crushed rice is cleaned of impurities, soaked for 8 minutes at a water ratio of 1: 1, then fried at 190 ° C for 25 minutes, then crushed in a crusher to a particle size that passes through a sieve with a hole diameter 1 mm. Sift and add sugar in a 5: 1 ratio.

A free flowing product with a moisture content of 8% is obtained, with a characteristic odor, with a crunch (L

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raw consistency, pale cream color due to low roasting temperature.

PRI mme R 2. floArofOBMf bHbie operations as in example 1. Soak up to a minute at a water ratio of 1: 2, then fry at 200 ° C for 3 minutes. The roasted product is ground to a particle size that passes through a sieve with a hole diameter of 1 mm. Sift and add sugar in a 4: 1 ratio.

A free-flowing product with a moisture content of 6%, with an inherent odor and a pleasant crunchy taste, is obtained in cream color.

PRI me R 3. Preparatory operations as in example 1. Soak for 15 minutes at a water ratio of 1: 3, then fry at 220 ° C for AO minutes. The roasted product is ground to a particle size that passes through a sieve with a hole diameter of 1 mm and sieved. Then add sugar in a ratio of 4: 1.

A free-flowing product with a moisture content of 6%, with a characteristic odor and a pleasant crunch, is obtained in a light brown color.

PRI me R 4, Preparatory operations as in example 1. Soak for 18 minutes with

a water ratio of 1: 4, then fry at 240 ° C for 45 minutes. The fried product is crushed to a size of particles passing through a sieve with a hole diameter of 1 mm, sieved and sugar is added in a ratio of 3: 2.

Get the bulk product with a moisture content of 8%, with a characteristic odor, with bitterness, from brown to dark brown.

Claims (1)

The invention The method of production of long-term storage dishes Talkan, including mixing the recipe ingredients with pre-roasting the main ingredient, which is a product of processing of cereal culture, characterized in that, in order to improve the physico-chemical and organoleptic indicators and increase the shelf life, cereal for the main ingredient using crushed rice, and before frying it is soaked for 10-15 minutes at a water ratio of 1: 2 - 1: 3, and fried at 200 - 220 ° C, After then pulverized to a particle size passing through a sieve with a hole diameter of 1 mm.