Method for production of garnish potato

FIELD: food processing industry, in particular cannery industry.

SUBSTANCE: claimed method includes potato washing, inspection, peeling, post-peeling, cutting, and blanching to obtain half-finished product, pre-packing in vacuum into packets from duplex or laminated film followed by sealing and pasteurization. Prior post-peeling potato is treated with preparation, obtained from biomass of Mortierella minutissima micromycete by sequential extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water and blending of the first extract with solid precipitate in amount of 0.7-1.105 mg/t and conditioned by approximately 5 hours.

EFFECT: garnish potato of improved organoleptic properties.

 

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

A known method for the production of boiled potatoes, providing his washing, inspection, cleaning, post-treatment, blanching until soft, packing in bags from duplicated or layered films under vacuum, sealing and pasteurization (EN 2120775 C1, 27.10.1998).

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, post-treatment, blanching until soft, packing in bags from duplicated or layered films under vacuum, sealing and pasteurization, according to the invention, before cleaning the potatoes treated with the drug, obtained by sequential extraction of biomass micromycete Mortierella minutissima nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, in the amount of 0.7-1·105mg/t and incubated for about 5 hours.

The method is implemented as follows.

Dry biomass micromycete Mortierella minutissima extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract.

Potatoes wash, inspect and process the preparation of the biomass micromycete Mortierella minutissima in the amount of 0.7-1·105mg/t, and then incubated for about 5 hours. Next, the potatoes peeled, subjected to purification and cut known methods. Sliced potatoes are blanched in hot water until soft, which is determined out of line for the selected equipment and technological parameters of its work. When the blanching water to the potato after it is complete, allow to drain. Blanched potatoes are Packed in bags of duplicate or a layered film under vacuum, preferably at 0.5 to 1 kg sealed packages and pasteurized.

Storing the obtained product is expediently carried out at a temperature of 0-4°C.

Obtained by the described method and the closest analogue when Odie is ukovich conditions blanching the 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, all other things being equal.

Reducing the dosage of biomass micromycete Mortierella minutissima 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 the dosage of biomass micromycete Mortierella minutissima 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.

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

Method for the production of boiled potatoes, providing his washing, inspection, cleaning, purification, cutting, blanching until soft, packing in bags from duplicated or with oishii film under vacuum, sealing and pasteurization, characterized in that before cleaning the potatoes treated with the drug, obtained by sequential extraction of biomass micromycete Mortierella minutissima nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, in the amount of 0.7-1·105mg/t and incubated for about 5 hours



 

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