AR084798A1 - A PROCEDURE FOR THE DEVELOPMENT OF AN APERITIVE SQUARE FROM NON-CONVENTIONAL VEGETABLES - Google Patents
A PROCEDURE FOR THE DEVELOPMENT OF AN APERITIVE SQUARE FROM NON-CONVENTIONAL VEGETABLESInfo
- Publication number
- AR084798A1 AR084798A1 ARP120100043A ARP120100043A AR084798A1 AR 084798 A1 AR084798 A1 AR 084798A1 AR P120100043 A ARP120100043 A AR P120100043A AR P120100043 A ARP120100043 A AR P120100043A AR 084798 A1 AR084798 A1 AR 084798A1
- Authority
- AR
- Argentina
- Prior art keywords
- product
- stage
- vegetables
- drying
- products
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 2
- 238000001035 drying Methods 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 235000011888 snacks Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000016068 Berberis vulgaris Nutrition 0.000 abstract 1
- 241000335053 Beta vulgaris Species 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 238000010793 Steam injection (oil industry) Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000020354 squash Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Un procedimiento para la elaboración de un bocadillo de aperitivo a partir de vegetales no convencionales, preferentemente batata, zanahoria, remolacha, mandioca y calabaza que comprende la siguiente sucesión de etapas: una primera etapa consistente en la recepción del producto; una segunda etapa de lavado y eliminación de barros, piedras y otros elementos indeseables; una tercera etapa de selección en la que se retirarán los productos no aptos para el procesamiento como vegetales o partes de los mismos no aptos para el procesamiento; una cuarta etapa de corte y clasificación en la cual cada cual vegetal será cortado en láminas de espesores predeterminados de entre 0,8 a 1,2 mm. sometiendo el producto a una lluvia de agua a medida que es laminado, para facilitar el corte e impedir el pegado entre sí de las láminas ya cortadas, conduciendo el producto laminado a una zaranda clasificadora por tamaño y sometiendo el producto a una inyección de vapor capaz de producir un efecto de escaldado; una quinta etapa de horneado, secado y enfriado en un horno de banda y con circulación de aire variando la temperatura entre 80ºC y 95ºC por un período de entre 75 y 90 minutos, siendo dicho flujo de aire variable en razón de las necesidades propias de cada cual de los vegetales, en las diferentes etapas de cocción, adecuándose los parámetros de tiempos, temperatura y velocidad de aire a cada uno de los productos específicos, produciéndose el enfriado a temperatura ambiente y por espacio de alrededor de 20 minutos, pasando luego el producto a través de una zaranda para eliminar polvos, productos pequeños y roturas que se hayan podido producir durante el secado; una sexta etapa de rociado, aplicando las sales, materias grasas y componentes liposolubles e hidrosolubles que se pretenda incorporar al producto, pudiendo requerirse en caso de un segundo secado para eliminar el agua agregada y finalmente una séptima etapa consistente en el envasado del producto.A process for the preparation of a snack snack from unconventional vegetables, preferably sweet potatoes, carrots, beets, cassava and squash, which comprises the following sequence of stages: a first stage consisting of receiving the product; a second stage of washing and removing mud, stones and other undesirable elements; a third selection stage in which products not suitable for processing such as vegetables or parts thereof not suitable for processing will be withdrawn; a fourth stage of cutting and classification in which each vegetable will be cut into sheets of predetermined thicknesses of between 0.8 and 1.2 mm. subjecting the product to a rain of water as it is laminated, to facilitate the cutting and prevent the bonding of the already cut sheets together, leading the laminated product to a size sorting rail and subjecting the product to a capable steam injection of producing a scalding effect; a fifth stage of baking, drying and cooling in a band oven and with air circulation varying the temperature between 80 ° C and 95 ° C for a period of between 75 and 90 minutes, said air flow being variable due to the needs of each which of the vegetables, in the different stages of cooking, adapting the parameters of time, temperature and air speed to each of the specific products, producing cooling at room temperature and for about 20 minutes, then passing the product through a zaranda to eliminate dusts, small products and breaks that may have occurred during drying; a sixth stage of spraying, applying the salts, fatty substances and fat-soluble and water-soluble components that are intended to be incorporated into the product, and may be required in case of a second drying to remove the added water and finally a seventh stage consisting of product packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP120100043A AR084798A1 (en) | 2012-01-06 | 2012-01-06 | A PROCEDURE FOR THE DEVELOPMENT OF AN APERITIVE SQUARE FROM NON-CONVENTIONAL VEGETABLES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP120100043A AR084798A1 (en) | 2012-01-06 | 2012-01-06 | A PROCEDURE FOR THE DEVELOPMENT OF AN APERITIVE SQUARE FROM NON-CONVENTIONAL VEGETABLES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR084798A1 true AR084798A1 (en) | 2013-06-26 |
Family
ID=48703948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP120100043A AR084798A1 (en) | 2012-01-06 | 2012-01-06 | A PROCEDURE FOR THE DEVELOPMENT OF AN APERITIVE SQUARE FROM NON-CONVENTIONAL VEGETABLES |
Country Status (1)
| Country | Link |
|---|---|
| AR (1) | AR084798A1 (en) |
-
2012
- 2012-01-06 AR ARP120100043A patent/AR084798A1/en unknown
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |