SU65566A1 - The method of obtaining food - Google Patents
The method of obtaining foodInfo
- Publication number
- SU65566A1 SU65566A1 SU545A SU332442A SU65566A1 SU 65566 A1 SU65566 A1 SU 65566A1 SU 545 A SU545 A SU 545A SU 332442 A SU332442 A SU 332442A SU 65566 A1 SU65566 A1 SU 65566A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- potatoes
- pressing
- blanching
- frozen
- obtaining food
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
Изобретение относитс к области получени пищевых продуктов типа круп на основе мороженого картофел .The invention relates to the field of production of cereals based on frozen potatoes.
Способ заключаетс в том, что мороженый картофель оттаивают, прессуют, бланшируют в гор чей воде, измельчают и высушивают.The method consists in thawing frozen potatoes, pressing, blanching in hot water, grinding and drying.
Дл прессовани беретс мороженый картофель, который моетс , оттаиваетс , чиститс . Целью прессовани вл етс удаление из картофел по возможности максимального количества соковой воды, что значительно облегчает впоследствии сушку и дает продукт лучшего вкуса и качества. Нужно следить, чтобы картофель был заморожен не только сверху, но и изнутри. Прессование идет лучше, если картофель был продолжительное врем заморожен. Оттапвание картофел производитс в теплой воде. При машинной чистке картофель поступает на чистку до оттаивани . При производстве крупы типа гречневой ,, картофель не чиститс . После оттаивани картофель прессуетс . Прессовка картофел производитс в гильзах диаметром около 200 мм.For pressing, frozen potatoes are taken, which are washed, thawed, cleaned. The purpose of the pressing is to remove as much of the juice water as possible from the potatoes, which subsequently greatly facilitates drying and gives the product a better taste and quality. It is necessary to ensure that the potato was frozen not only from above, but also from the inside. Pressing goes better if the potato has been frozen for a long time. Potatoes are thawed in warm water. With machine peeling, potatoes are fed for cleaning before thawing. In the production of buckwheat groats, potatoes are not peeled. After thawing, the potatoes are pressed. Pressing potatoes is produced in sleeves with a diameter of about 200 mm.
Стенки гильзы имеют отверсти дл вытекани сока. Дл лучшей прессовки в гильзу закладывают мешок. Прессовка производитс при давленпп не менее одной атмосфеppj . После прессовки картофель бланшируетс . Бланшировка производитс в течение около 5 час. в тех же гильзах, в которых производилась и прессовка. Дл устранени набххани картофел в процессе бланшировкп в гильзу вставл етс кружок, закрепл емый накладкой . После бланшировки картофель из гильзы вынимаетс . Дл лучшего вытаскивани картофел следует гильзы иметь с небольшим уширеиием кверху.The liner walls have openings for juice flow. For better pressing, a bag is put in the sleeve. Pressing is carried out at a pressure of at least one atmosphere. After pressing, the potatoes are blanched. Blanching is performed for about 5 hours. in the same sleeves in which the pressing was made. In order to eliminate the nahhkhan of potatoes in the process of blanching, a circle is being inserted into the sleeve, which is fastened with an overlay. After blanching, the potatoes are removed from the sleeve. For better pulling out of potatoes, one should have sleeves with a slight widening upwards.
После бланшировки производитс резка картофел на тонкую лапшу.After blanching, the potatoes are cut into thin noodles.
Чпш,енный картофель при бланшировке слипаетс в сплошной цилиндр , что очень облегчает резку.When blanching, chapsh potatoes stick together in a solid cylinder, which makes cutting very easy.
После резки производитс сушка п дробление сухого картофел па крупу. В зависимости от размера получаемых при дроблении частиц, продукт называетс крупой типа манной, пшенной п пр.After cutting, drying and crushing of dry potatoes and cereals are performed. Depending on the size of the particles obtained by crushing, the product is called semolina, such as semolina, millet, etc.
№ 65566 -2 -No. 65566 -2 -
Предмет изобретени р чей воде, измельчают и высуши1 . Способ получени пищевого2. Прием выполнени способа поThe subject matter of the invention is water, ground and dried. The method of obtaining food 2. Acceptance of the method according to
продукта, отличающийс тем,п. 1, отличающийс тем, чтоproduct, characterized in paragraph 1, characterized in that
что мороженый картофель оттай-до прессовани картофель очищаютthat frozen potatoes are thawed; before they are pressed, potatoes are cleaned
вают, прессуют, бланщируют в го-от кожуры. вают.they are pressed, blanched in go-from the rind. wow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU545A SU65566A1 (en) | 1944-04-15 | 1944-04-15 | The method of obtaining food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU545A SU65566A1 (en) | 1944-04-15 | 1944-04-15 | The method of obtaining food |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU792854046A Addition SU864250A2 (en) | 1979-12-17 | 1979-12-17 | Device for determining frequency characteristics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU65566A1 true SU65566A1 (en) | 1944-11-30 |
Family
ID=51300301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU545A SU65566A1 (en) | 1944-04-15 | 1944-04-15 | The method of obtaining food |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU65566A1 (en) |
-
1944
- 1944-04-15 SU SU545A patent/SU65566A1/en active
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