UA146191U - METHOD OF PREPARATION OF CHICKENS FROM COCONUT PULP - Google Patents

Abstract

A method of making chips from coconut pulp, which includes inspecting the nut, removing the skin, slicing the pulp, loading them in portions into a rotating drum, heating the slices by contact and convective methods to obtain chips, cooling the chips and packaging the finished product. Before removing the skin, the coconut is selected by inspecting the surface for blackheads, shaking for the presence of juice inside, removing the shell with a gear (rotation of which from 10 to 50 rpm) on the shaft of an induction motor and with a prickly tool, such as a round stiletto with a diameter of 2 to 15 mm, perform punctures on the entire thickness of the pulp, through which the juice is removed, the flesh is cut into slices 0.2-3.2 mm thick, and the slices are heated by additional contact and convective method at the coolant temperature 85-180 ° C for the time due to the following dependence: щ = m · k · 0,01 · t, where д is the heating time, min; m - portion weight, kg; k is the empirical coefficient equal to 0.415 for the lower value of the slice thickness, 0.430 for the upper value of the slice thickness; 0.01 - empirical coefficient; t is the temperature of the coolant, ° C.

Description

The useful model belongs to the food industry and can be used for obtaining food products from plant raw materials, in particular for cooking chips from coconut pulp.

There is a known method of preparing chips from coconut pulp, which includes removing the skin, washing the pulp, cutting the pulp into slices about 25 mm thick, keeping them for 24 hours in an aqueous solution of sulfur dioxide, portion loading slices with an initial moisture content of 50- 6095 in a rotating drum, heating the slices with high-frequency microwave energy at a frequency of 2450 MHz for 5-15 minutes at a temperature of 90-110 C, their subsequent heating by the convective method with hot air to obtain chips with a moisture content of 2-4 95, sorting and packaging of the finished product (05, Mo 4307120, class A2Z3B 7/022, A23B 7/02, A231I 1/36, published on December 22, 1981.

This method of preparing chips in this way does not ensure the achievement of the required technical result for the following reasons. Prepared chips are characterized by low organoleptic properties, namely undesirable taste and texture. Cutting the pulp into slices about 25 mm thick causes fermentation of the product as a result of its fermentation, which leads, despite processing in an aqueous solution of sulfur dioxide, to the appearance of a pronounced alkaline taste in the finished product. Also, processing coconut pulp in an aqueous solution of sulfur dioxide can cause toxicity of the body, which is manifested in headaches, nausea, or a feeling of heaviness in the stomach, especially for people with increased acidity.

Heating the slices with high-frequency microwave energy is because the microwaves affect the water molecules in the product, creating molecular friction that heats the product. In it, molecular friction leads to rupture or deformation of molecules, causing their disintegration and changing the molecular structure of the finished product, leading to the rupture of pulp fibers, which negatively affects the properties of the finished product, namely, leads to a decrease in crispy consistency, distortion of the original shape, violation integrity of chips. Heating at a temperature of 90-110 "С ensures drying of the slices, but does not allow the preparation of chips with a coconut-caramel taste and aroma, since caramelization does not occur at this temperature.

The closest analogue of the proposed useful model is the method of preparing chips from coconut pulp, which includes removing the skin, cutting the pulp into slices, loading them in portions into a rotating drum, heating the slices by the convective method to obtain chips, cooling the chips and packing the finished product product, which is distinguished by the fact that before removing the skin, its entire surface is evenly beaten until a loud sound appears, then punctures are made in at least two seed pods through the entire thickness of the pulp, through which the juice is removed, the pulp is cut into slices with a thickness of 0 ,5-2 mm, and the heating of the slices is additionally carried out by the contact method at a heat carrier temperature of 115-200 "С during the time determined by the following dependence: и-тхКх0,О1хии, where и - heating time, min; т - weight of the portion, kg;

K is an empirical coefficient equal to 0.415 - for the lower value of the slice thickness, 0.430 - for the upper value of the slice thickness; 0.01 - empirical coefficient;

Iii is the temperature of the heat carrier, "С.

ISA, Mo 56798, cl. A23I 25/00, A2387/02, publ. 01/25/2011, Bull. Mo 2.

The known method does not quite ensure the achievement of the required result due to the large costs of coolants and requires additional intervention in the production process of additional human resources.

The useful model is based on the task of improving the method of cooking chips from coconut pulp, in which technological features improve the organoleptic properties of the prepared chips, which have a unique harmonious combination of appearance and coconut-caramel taste and aroma, and reduce the cost of heat carriers for preparation of the product, as well as reducing the intervention of workers in the production processes, which reduces the cost of manufacturing the product.

The task is solved by the fact that in the method of cooking chips from coconut pulp, which includes inspecting the nut, removing the skin, cutting the pulp into slices, loading them in portions into a rotating drum, heating the slices by contact and convective methods to obtain chips, cooling chips, and packaging of the finished product, according to a useful model before removing the skin, the coconut is selected by inspecting the surface for 60 black dots, shaking for the presence of juice inside, removing the shell using a gear wheel on the shaft of an asynchronous motor. Then, with the help of a pricking tool, for example, a round stylet with a diameter of 2 to 15 mm, punctures are made through the entire thickness of the pulp, through which the juice is removed, the pulp is cut into slices 0.2-3.2 mm thick, and the slices are heated additionally by the contact and convective method at a coolant temperature of 85-180 "C during the time determined by the following dependence: tet: K:0.014, where t - heating time, min; t - weight of portion, kg;

K is an empirical coefficient equal to 0.415 - for the lower value of the slice thickness, 0.430 - for the upper value of the slice thickness; 0.01 - empirical coefficient;

Iii is the temperature of the heat carrier, "С.

The method is carried out as follows:

The coconut is selected by inspecting the surface for the presence of black dots, shaking it for the presence of juice inside. Then, with the help of pricking tools, for example, a round stylet with a diameter of 2 to 15 mm, punctures are made through the entire thickness of the pulp, through which the juice is removed.

After removing the juice from the nut, the shell is removed by separating it from the pulp of the coconut using a gear wheel on the shaft of the asynchronous motor.

Stringing on the pulley at the place where the coconut is pierced and contact with the gear wheel (the rotation of which is from 10 to 50 revolutions per minute). Peeled flesh is cut in half and washed under running water outside and inside. With the help of a cutting tool, for example, a slicer, knife, saw, etc., they are cut into pieces in the form of rings, half rings, pieces of various shapes with a thickness of 0.2-3.2 mm.

Chopped slices are placed in food-grade plastic or metal bowls, where they are marinated with sugar, for example, the amount of sugar is no more than 350 g per 1 kg of raw product, or salt, for example, the amount of salt is no more than 8 g, per 1 kg of raw product. Orange, cinnamon, coffee, and vanilla extract are added to sweet marinades. Hot pepper and grated hard cheese are added to salty marinades. A portion of the product is loaded into gastro containers, the height of the sides of which is from 2 to 10 cm, in which they are fried by heating by contact and convective methods at a heat carrier temperature of 85-180 C (contact - due to the thermal conductivity of the skins from the heat carrier and fans, located behind and on the side of the inner surface is heated furnace, convective - due to uniform blowing of the product with air heated to a temperature of 85-18072). During the entire heating process, the supplied air maintains the set temperature inside the furnace. The temperature of the coolant, equal to 85-180 "С, ensures the caramelization of the coconut pulp, gives the finished product a golden color and a coconut-caramel taste and aroma. The slices are fried during the time determined by the following dependence: tet: K: 0.014, where t - heating time, min; t - portion weight, kg;

K is an empirical coefficient equal to 0.415 - for the lower value of the slice thickness, 0.430 - for the upper value of the slice thickness; 0.01 - empirical coefficient;

Iii is the temperature of the heat carrier, "С.

The empirical coefficient K was obtained experimentally after processing the experimental data to determine the effect of the slice thickness on the heating time. Evenness of roasting is achieved during the time regulated depending on the temperature of the coolant, the weight of the portion and the thickness of the slice. Frying the product by heating by contact and convective methods makes it possible to obtain high taste qualities of chips and an attractive appearance.

Lowering the temperature of the coolant from 115-200 C to 85-180 C allows to significantly reduce the costs of product production.

After the specified heating time, the resulting chips are unloaded from the drum into a cooling hopper or into trays with a mesh bottom, where they are cooled by blowing air at room temperature. Ready-made chips are packaged on a packaging machine equipped with a weighing dispenser, weighing from 10 g to 1 kg, and packed in bags, for example, three-layer polypropylene with the formation of the bottom of the bag and the "Euro seam" and the date.

An example of cooking chips from coconut pulp.

In a coconut of medium ripeness, a puncture was made through the entire thickness of the flesh with the help of a stylet. The coconut was turned upside down with punctures, the juice was poured into the container below, and after the juice was removed, the nut was strung on a string to extract the pulp from the shell using a gear wheel. Peeled flesh was cut in half and washed under running water, with the help of a slicer it was cut into slices in the form of half rings with a thickness of 1.2 mm, which were placed in a plastic basin. Pickling of slices was carried out in the amount of 4.5 g of salt per 1 kg of raw product or in the amount of 100 g of sugar per 1 kg of raw product.

A portion of slices weighing 31 kg was loaded into gastro containers in a convection oven, in which they were fried by heating by contact and convective methods at a heat carrier (air) temperature of 120 "С.

The heating time was carried out during the time determined by the following dependence: tet:K:0.011-31-0.415.0.01-120-15 min.

After the specified frying time, the chips were unloaded and mixed in gastro containers. After that, three trays with a mesh bottom were placed in a portion of 10 kg on each tray, where it was cooled by blowing air at room temperature for 10 minutes. Ready-made chips were packaged with a weight of 30 g and packed in three-layer polypropylene bags with the bottom of the bag formed and a "Euro seam", the date was affixed. The organoleptic properties of the prepared chips were evaluated by determining the appearance, shape, color and texture. The cost price of the manufactured product and the number of specialists involved were determined. Prepared chips have a pleasant coconut-caramel taste and aroma, a golden color with a fragile crispy texture of uniform frying, characteristic of chips, and also retain their original shape. Calculated the costs of manufacturing the product in this way.

The production of coconut chips by the declared method makes it possible to reduce the cost to

Claims (1)

USEFUL MODEL FORMULA A method of preparing chips from coconut pulp, which includes inspecting the nut, removing the skin, cutting the pulp into slices, loading them in portions into a rotating drum, heating the slices by contact and convective methods to obtain chips, cooling the chips, and packaging the finished product, which differs in that before removing the skin, The coconut is selected by inspecting the surface for the presence of black dots, shaking it for the presence of juice inside, removing the shell with the help of a gear wheel (the rotation of which is from 10 to 50 revolutions per minute) on the shaft of an asynchronous motor and with the help of a pricking tool, for example, a round stylet with a diameter of 2 to 15 mm, punctures are made through the entire thickness of the pulp, through which the juice is removed, the pulp is cut into slices 0.2-3.2 mm thick, and the slices are additionally heated by contact and convective methods at a coolant temperature of 85-180 "C during the time determined by the following dependence: t-t:K:0.014, where t is the heating time, min; t - portion weight, kg; K is an empirical coefficient equal to 0.415 - for the lower value of the slice thickness, 0.430 - for the upper value of the slice thickness; 0.01 - empirical coefficient; Iii is the temperature of the heat carrier, "С.