BLANCHED FAST FROZEN VEGETABLES AND METHOD OF THEIR PRODUCTION

FIELD: technological processes. ^ SUBSTANCE: method of preparation of blanched fast frozen vegetables, mainly potatoes, includes blanching of washed, peeled and cut fresh vegetables with steam at temperature of 90 - 96°C for 3-5 minutes, further cooling in cold running water down to temperature of 8...

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Bibliographische Detailangaben
1. Verfasser:	FEDOTOV ALEKSANDR VIKTOROVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: technological processes. ^ SUBSTANCE: method of preparation of blanched fast frozen vegetables, mainly potatoes, includes blanching of washed, peeled and cut fresh vegetables with steam at temperature of 90 - 96°C for 3-5 minutes, further cooling in cold running water down to temperature of 8 - 15°C, afterwards moisture is removed from vegetables surface with air flow at temperature from 0 to minus 5°C with further freezing at temperature of minus 25 - 35°C in suspended condition. ^ EFFECT: invention allows to preserve taste properties; food and biological value of products and to increase its shelf life practically without loss of value. ^ 2 cl, 3 ex