UA118532C2 - METHOD OF OBTAINING FOOD PRODUCT FROM PEPPER - Google Patents
METHOD OF OBTAINING FOOD PRODUCT FROM PEPPERInfo
- Publication number
- UA118532C2 UA118532C2 UAA201802816A UAA201802816A UA118532C2 UA 118532 C2 UA118532 C2 UA 118532C2 UA A201802816 A UAA201802816 A UA A201802816A UA A201802816 A UAA201802816 A UA A201802816A UA 118532 C2 UA118532 C2 UA 118532C2
- Authority
- UA
- Ukraine
- Prior art keywords
- food product
- temperature
- carried out
- washing
- sweet potatoes
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Винахід належить до харчової промисловості, а саме стосується одержання харчового продукту з батату. Винахід стосується способу одержання харчового продукту з батату, що включає миття бульб, обчищення, інспекцію, нарізання, промивання холодною водою, гігротермічну обробку, конвективне сушіння, пакування, причому гігротермічну обробку батату проводять перед сушінням за температури матеріалу 65-98 °C з витримкою 50-600 с, охолодження здійснюють шляхом промивання батату у воді з температурою 15-25 °C упродовж 3-12 хв., а конвективне сушіння здійснюють у дві стадії за підтримки температури матеріалу 50-65 °C упродовж усього процесу, на першій стадії за температури теплоносія 80-120 °C, а на другій - 55-70 °C до залишкової вологості, яка не перевищує 8 %.The invention relates to the food industry, namely to the production of a food product from sweet potatoes. The invention relates to a method of obtaining a food product from sweet potatoes, including washing tubers, cleaning, inspection, cutting, washing with cold water, hydrothermal treatment, convective drying, packaging, and hydrothermal treatment of sweet potatoes is carried out before drying at a material temperature of 65-98 ° C -600 s, cooling is carried out by washing the sweet potato in water with a temperature of 15-25 ° C for 3-12 minutes, and convective drying is carried out in two stages while maintaining the temperature of the material 50-65 ° C throughout the process, in the first stage at temperature coolant 80-120 ° C, and on the second - 55-70 ° C to a residual humidity not exceeding 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201802816A UA118532C2 (en) | 2018-03-20 | 2018-03-20 | METHOD OF OBTAINING FOOD PRODUCT FROM PEPPER |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201802816A UA118532C2 (en) | 2018-03-20 | 2018-03-20 | METHOD OF OBTAINING FOOD PRODUCT FROM PEPPER |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA118532C2 true UA118532C2 (en) | 2019-01-25 |
Family
ID=74105209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201802816A UA118532C2 (en) | 2018-03-20 | 2018-03-20 | METHOD OF OBTAINING FOOD PRODUCT FROM PEPPER |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA118532C2 (en) |
-
2018
- 2018-03-20 UA UAA201802816A patent/UA118532C2/en unknown
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