RU2245645C1 - Method for producing of garnish potato - Google Patents

Abstract

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

SUBSTANCE: method involves performing washing and inspection procedures; before cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, sealing and pasteurization procedures, treating potatoes with preparation used in an amount of 0.7-1·10⁵ mg/t and produced by sequential extracting of Mortierella gemmifera micromycet biomass initially with the use of non-polar extractant in above-critical state for obtaining of first extract, then with water, alkaline, water, acid, water, alkaline, and water, with following separation of resultant solid residue and joining of first extract with said solid residue; holding potato for about 5 hours.

EFFECT: improved organoleptical properties of base product.

1 ex

Description

The invention relates to the technology of the canning industry and can be used in the production of semi-finished garnish potatoes.

A known method for the production of garnish potatoes, including washing, inspection, cleaning, tertiary treatment, blanching until half-finished, packing in bags of double or layered film under vacuum, sealing and pasteurization (RU 2120775 C1, 10.27.1998).

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

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

This result is achieved by the fact that in a method for the production of garnish potatoes, which includes washing, inspecting, peeling, purifying, blanching until half-finished, packing into bags of double or layered film under vacuum, sealing and pasteurization, according to the invention, the potatoes are treated with a preparation before cleaning, obtained by sequential extraction of biomass of micromycete Mortierella gemmifera non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water with the next combination of the first extract with a solid residue, in an amount of 0.7-1 · 10 ⁵ mg / t and incubated for about 5 hours.

The method is implemented as follows.

The dry biomass of the micromycete Mortierella gemmifera is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. (Lomachinskii V.A. Kvasenkov OI, “Technology for the production of lipid extracts from the biomass of microorganisms”, Scientific-practical conference “Progressive, environmentally friendly technologies for storage and integrated processing of agricultural products to create food products of high nutritional and biological value”, Abstracts , M., RAAS, 1999, p. 253-254). Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water (RU 2116314 C1, 07.27.1998). The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

The potatoes are washed, inspected and treated with a preparation of biomass micromycete Mortierella gemmifera in an amount of 0.7-1 · 10 ⁵ mg / t, and then kept for about 5 hours, Next, the potatoes are peeled, subjected to purification and cut by known methods. Sliced potatoes are blanched until half-ready, which is determined organoleptically for the selected equipment and the technological parameters of its operation. When blanching with water, the potatoes are allowed to drain after completion. Blanched potatoes are Packed in bags of a duplicated or laminated film under vacuum, preferably 0.5-1 kg, the bags are sealed and pasteurized. Blanching can be carried out by any known method, for example, steam or in oil.

Storage of the resulting product, it is advisable to carry out at a temperature of 0-4 ° C.

Obtained according to the described method and the closest analogue under the same conditions of blanching, potatoes after a month of storage under the same conditions were used to prepare a side dish. During the tasting, it was found that the product obtained by the proposed method, in contrast to the closest analogue, crumbles to a lesser extent and has a consistency more similar to a dish prepared from fresh potatoes, which is estimated as an improvement in its organoleptic properties with all other things being equal. In the prototype method, the number of crushed slices of potatoes averages about 12%, in the proposed method an average of about 5%.

Reducing the dose of the drug from the biomass of micromycete Mortierella gemmifera when processing potatoes below the specified lower limit and / or reducing the exposure time after processing to 4.5 hours leads to the disappearance of differences in organoleptic properties of the target product compared to the closest analogue.

The increase in exposure time of more than 5 hours does not lead to a quantitative change in the technical result, therefore, it is impractical.

An increase in the dose of the preparation from the biomass of micromycete Mortierella gemmifera above the upper limit leads to the appearance of a characteristic foreign taste and aroma in the target product, which is negatively assessed during tasting,

Thus, the proposed method improves the organoleptic properties of the target product.

Claims (1)

A method for the production of garnish potatoes, which includes washing, inspection, cleaning, tertiary treatment, cutting, blanching until half-finished, packaging in bags of laminated film under vacuum, sealing and pasteurization, characterized in that before cleaning the potatoes are treated with a preparation taken in an amount of 0.7 -1 × 10 ⁵ mg / m, obtained by sequential extraction of biomass mikromitcetami Mortierella gemmifera first non-polar extractant in a supercritical state to obtain a first extract, followed by water, alkali, water, acid , Water, alkali and water and separating the formed solid, and combining the first extract and a solid residue, followed by aging potatoes for about 5 hours.