SU880398A1

SU880398A1 - Method of roasting foodstuffs

Info

Publication number: SU880398A1
Application number: SU792823110A
Authority: SU
Inventors: Владимир Павлович Кирпичников; Олег Александрович Цветков
Original assignee: Московский Ордена Трудового Красного Знамени Институт Народного Хозяйства Им.Г.В.Плеханова
Priority date: 1979-09-19
Filing date: 1979-09-19
Publication date: 1981-11-15

Description

Изобретение относится к техноло гии приготовления пищи, в частности к способам жарения пищевых продуктов, и может быть использовано преимущественно на предприятиях общественного пиФания и в пищевой промышленности.The invention relates to food preparation technologies, in particular, to methods of frying food products, and can be used mainly at public enterprises and in the food industry.

Известен способ жарения пищевых продуктов, преимущественно мяса,заключающийся в нагреве, выдержке и охлаждении продуктов [11.A known method of frying food products, mainly meat, which consists in heating, aging and cooling products [11.

Однако при прогревании продукта .However, when warming up the product.

и выдержке его при установившейся температуре за счет интенсивного парообразования внутри продукта происходит значительное выделение (с па- 15 ром) солей и минеральных веществ,что ухудшает вкусовые качества и питательную ценность продукта. Особенно интенсивно происходит этот процесс в поверхностном слое продукта, кото- 20 рый подвергается значительной усушке, что уменьшает и выход готового продукта (обычно при жарении продукт теряет от 20 до 40% массы). Процесс жарения натуральных изделий из низ- 25 ких сортов мяса занимает много времени, а изделия теряют много влаги и получаются жесткими.and holding it at a steady temperature due to intense vaporization inside the product, significant release (with steam) of salts and minerals occurs, which affects the taste and nutritional value of the product. This process takes place especially intensively in the surface layer of the product, which undergoes significant drying, which also reduces the yield of the finished product (usually when frying the product loses from 20 to 40% of the mass). The process of frying natural products from low 25 types of meat takes a lot of time, and the products lose a lot of moisture and turn out tough.

Цель изобретения - улучшение вкусовых качеств продуктов. 30The purpose of the invention is to improve the taste of the products. thirty

Поставленная цель достигается тем, что в способе жарения пищевых продуктов, преимущественно мяса, заключаю-гщемся в нагреве, выдержке и охлаждении продуктов, в процессе выдержки поддерживают избыточное давление,исключающее процесс кипения в продукте, а охлаждение ведут при этом же давлении до температуры ниже 100^еС.This goal is achieved by the fact that in the method of frying food products, mainly meat, which consists in heating, aging and cooling the products, the overpressure is maintained during the aging process, eliminating the boiling process in the product, and cooling is carried out at the same pressure to a temperature below 100 ^e S.

Примеры осуществления способа.Examples of the method.

Процесс жарения^ например мяса крупяным куском, осуществляется в закрытой камере в воздушной среде по известной технологии, но под избыточным давле’нием 120 кПа, создаваемым компрессором. По окончании процесса жарения продукт охлаждается под тем же избыточном давлении до 90°С, после чего давление в камере сбрасывается до атмосферного.The process of frying ^ for example meat in cereal, is carried out in a closed chamber in the air using known technology, but under the excess pressure of 120 kPa created by the compressor. At the end of the frying process, the product is cooled under the same overpressure to 90 ° C, after which the pressure in the chamber is released to atmospheric.

Процесс жарения во фритюре, например, картофеля, осуществляется в герметичном сосуде при температуре фритюра 125°С по известной технологии, под избыточным давлением воздуха 200 кПа, создаваемым, компрессором. По окончании процесса жарения изделие охлаждается под тем же давлением до 95°С, после чего избыточное давление сбрасывается. Охлаждение продукта осуществляется в сетке, которая поднимается над фритюром в сосуде после окончания тепловой обработки.The deep-frying process, for example, of potatoes, is carried out in an airtight vessel at a deep-frying temperature of 125 ° C according to known technology, under an excess air pressure of 200 kPa created by a compressor. At the end of the frying process, the product is cooled under the same pressure to 95 ° C, after which the excess pressure is released. Product cooling is carried out in a grid that rises above the deep fat in the vessel after the end of the heat treatment.

Использование предлагаемого спосо'ба поз!в0ляет получить новый вид кулинарных изделий со специфическими вкусовыми качествами, увеличить выход готового продукта, сократить время тепловой обработки и снизить удельный расход электроэнергии.Using the proposed method allows you to get a new type of culinary products with specific taste, increase the yield of the finished product, reduce the time of heat treatment and reduce the specific energy consumption.

Claims

The invention relates to the technology of cooking, in particular, to the methods of frying food products, and can be used mainly in public works and in the food industry. A known method of frying food products, mainly meat, consists in heating, holding and cooling 1D products. However, when the product is heated and held at the established temperature due to intensive evaporation inside the product, significant salt accumulation (with steam) and minerals occurs, which degrades the taste and nutritional value of the product. This process is especially intensive in the surface layer of the product, which causes significant drying, which also reduces the yield of the finished product (usually the product consumes from 20 to 40% of the mass when frying). The process of frying natural products from low grades of meat takes a lot of time, and the products lose a lot of moisture and get harsh. The purpose of the invention is to improve the taste of products. The goal is achieved by the fact that in the process of frying food products, mainly meat, which consist in heating, holding and cooling products, in the process of aging they maintain an overpressure, excluding boiling process in the product, and cooling is carried out at the same pressure to below 100 C. Examples of the method. Roasting process; For example, a large piece of meat is carried out in a closed chamber in air according to known technology, but under an overpressure of 120 kPa generated by the compressor. At the end of the frying process, the product is cooled by PSD at the same overpressure to 90 ° C, after which the pressure in the chamber is released to atmospheric pressure. The frying process, for example, potatoes, is carried out in a sealed vessel at a frying temperature of 125 ° C according to a known technology, under an excessive air pressure of 200 kPa, created by a compress. At the end of the frying process, the product is cooled under the same pressure to 95 ° C, after which the excess pressure is released. The cooling of the product 388 is carried out in a grid, which is frying in a vessel after the end of the heat treatment. The use of the proposed method allows to obtain a new type of culinary products with specific taste, increase the yield of the finished product, reduce the heat treatment time and reduce the specific energy consumption. DETAILED DESCRIPTION OF THE INVENTION Claiming method for frying food products, mainly meat, comprising 84 in heating, holding and cooling products, characterized by -. By the fact that, in order to improve the taste of products, in the process of aging, an overpressure is maintained that prevents the boiling process in the product, and cooling is carried out at the same pressure to a lower temperature. Sources of information taken into account in the examination 1. Production technology products-. Comrade catering. Textbook for universities. M., Economics, 1975, p. 17