Method for producing of semi-finished garnish potatoes

FIELD: canned food industry, in particular, production of semi-finished garnish potatoes.

SUBSTANCE: method involves washing and inspecting potatoes; treating with lipid-containing extract of Mortierella elongata micromycet biomass; providing cleaning, additional cleaning, frying to predetermined state, packing and freezing.

EFFECT: improved organoleptical properties of base product.

 

The invention relates to the technology of the canning industry and can be used in the manufacture of prefabricated boiled potatoes.

A known method of producing prefabricated boiled potatoes, providing his washing, inspection, cleaning, purification, roasting to moisture loss not more than the true percentage of Ugarte and not less than inactivation of native enzymes, packing and freezing (EN 2135003 C1, 27.08.1999).

The disadvantage of this method is to obtain the target product with high enough organoleptic properties.

The technical result of the invention is to improve the organoleptic properties of the target product.

This result is achieved in that in the method of production of boiled potatoes, providing his washing, inspection, cleaning, purification, roasting to moisture loss not more than the true percentage of Ugarte and not less than inactivation of native enzymes, packing and freezing, according to the invention, before cleaning the potatoes treated oil containing an extract of biomass micromycete Mortierella elongata in the amount of 1-1·105mg/t and incubated for about 8 hours.

The method is implemented as follows.

Potatoes wash, inspect and process oil containing an extract of biomass micromycete Mortierella elongata in the amount of 1-1·105 mg/t, and then incubated for about 8 hours. Next, the potatoes peeled, subjected to purification and cut known methods. Sliced potatoes are fried to moisture loss not more than the true percentage of Ugarte and not less than inactivation of native enzymes, Packed and frozen.

Obtained by the described method and the closest equivalent under the same conditions roasting and freezing the potato after one-month storage under the same conditions used to prepare the garnish. When tasting, it is established that the product obtained by the proposed method, unlike most similar analogue, less crumbly and has a consistency more similar to a dish made from fresh potatoes that are assessed as improving its organoleptic properties, all other things being equal.

Dose reduction oil containing extract of biomass micromycete Mortierella elongata in the processing of potatoes below the specified lower limit and/or reduce the exposure time after processing up to 7.5 hours leads to the disappearance of differences in the organoleptic properties of the target product in comparison with the closest analogue.

Increasing the exposure time of more than 8 hours leads to a quantitative change in the technical result, therefore, is inappropriate.

Increasing doses of l is pegademase extract biomass micromycete Mortierella elongata above the upper limit leads to the appearance of the target product characteristic foreign flavor and color of the fragrance, when the tasting is evaluated negatively.

Thus, the proposed method can improve the organoleptic properties of the target product.

The method of producing prefabricated boiled potatoes, providing his washing, inspection, cleaning, purification, roasting to moisture loss not more than the true percentage of Ugarte and not less than inactivation of native enzymes, packing and freezing, characterized in that before cleaning the potatoes treated oil containing an extract of biomass micromycete Mortierella elongata in the amount of 1-1·105mg/t and incubated for about 8 hours



 

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