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 potatoes with jasmonic acid salt with alkaline metal or ammonium; holding; providing cleaning, additional cleaning, cutting, thermal processing, slight drying, packing and freezing procedures.

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 method of producing semi-finished garnish potatoes, providing his washing, inspection, cleaning, post-treatment, the heat treatment is not less than the inactivation of native enzymes and no more than to state the soft, drying is not less than the true percentage of Ugarte and not more than before the start of the second period of drying, packing and freezing (EN 2135002 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 prefabricated boiled potatoes, providing his washing, inspection, cleaning, post-treatment, the heat treatment is not less than the inactivation of native enzymes and no more than to state the soft, drying is not less than the true percentage of Ugarte and not more than before the start of the second period of drying, packing and freezing, according to the invention, before cleaning the potatoes treated by a salt of jasmonic acid with the alkaline metal or ammonium ion in an amount of 0.1-1·105mg/t and from the side of about 5 hours.

The method is implemented as follows.

Potatoes wash, inspect and process the salt of jasmonic acid with the alkaline metal or ammonium ion in an amount of 0.1-1·105mg/t, and then incubated for about 5 hours. Next, the potatoes peeled, subjected to purification and cut known methods. Sliced potatoes are subjected to heat treatment, such as roasted or blanched in hot water, not less than to inactivation of native enzymes and no more than to state soft which is defined out of line for the selected equipment and technological parameters of its work. Heat-treated potatoes dried not less than the true percentage of Ugarte and not more than before the start of the second period of drying, and then pack up and freeze.

Obtained by the described method and the closest equivalent under the same conditions of heat treatment, drying and freezing of potatoes after a month of 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 under other equal pokazatel the X.

Dose reduction of salt of jasmonic acid in the processing of potatoes below the specified lower limit and/or reduce the exposure time after processing up to 4.5 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 more than 5 hours leads to a quantitative change in the technical result, therefore, is inappropriate.

Increasing doses of the salts of jasmonic acid above the upper limit leads to the appearance of the target product characteristic foreign flavor and nuance of flavor that when tasting is evaluated negatively.

The choice of the cation of the salt of jasmonic acid of the specified group on the organoleptic properties of the target product are not affected.

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

Method for the production of semi-finished garnish potatoes, providing his washing, inspection, cleaning, post-treatment, the heat treatment is not less than the inactivation of native enzymes and no more than to state the soft, drying is not less than the true percentage of Ugarte and not more than before the start of the second period of drying, packing and freezing, characterized in that before cleaning the potatoes are treated with salt, jasmone the Oh of the acid with an alkaline metal or ammonium ion in an amount of 0.1-1· 105mg/t and incubated for about 5 hours



 

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