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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| creator | FEDOTOV ALEKSANDR VIKTOROVICH |
| description | 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 |
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| language | eng ; rus |
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| subjects | 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 |
| title | BLANCHED FAST FROZEN VEGETABLES AND METHOD OF THEIR PRODUCTION |
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