DE83562C - - Google Patents

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Publication number
DE83562C
DE83562C DENDAT83562D DE83562DA DE83562C DE 83562 C DE83562 C DE 83562C DE NDAT83562 D DENDAT83562 D DE NDAT83562D DE 83562D A DE83562D A DE 83562DA DE 83562 C DE83562 C DE 83562C
Authority
DE
Germany
Prior art keywords
potatoes
pieces
potato pieces
peeling
drying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
DENDAT83562D
Other languages
German (de)
Publication of DE83562C publication Critical patent/DE83562C/de
Active legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/03—Drying raw potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Description

KAISERLICHESIMPERIAL

PATENTAMT.PATENT OFFICE.

Den Gegenstand vorliegender Erfindung bildet ein Verfahren zum Haltbarmachen von Kartoffeln, welches in folgenden Operationen besteht: Die Kartoffeln werden zunächst gewaschen und nach Erfordernifs sortirt, wozu man zweckmäfsig Maschinen benutzt. Die auf diese Weise von der anhaftenden Erde befreiten Kartoffeln werden nunmehr entschält, indem man am besten von der bekannten Schälmaschine System Herzog Gebrauch macht.The subject of the present invention is a method for preserving potatoes, which consists of the following operations: The potatoes are first washed and sorted according to requirements, for which purpose machines are used. Those freed from the clinging earth in this way Potatoes are now peeled using the well-known Herzog peeling machine power.

Die geschälten Kartoffeln gelangen nunmehr in einen Zerkleinerungsapparat, um in Streifen, Scheiben, Würfel oder dergl. zerlegt zu werden. Dabei ist aber vorausgesetzt, dafs kein Druck auf die Kartoffeln ausgeübt wird, welcher einen Verlust an Fruchtwasser bedingt.The peeled potatoes are now put into a chopper to cut into strips, Disks, cubes or the like. To be dismantled. But it is assumed that there is no Pressure is exerted on the potatoes, which causes a loss of amniotic fluid.

Hierauf gelangen die in Stücke zerlegten Kartoffeln in ein Bad aus siedender 5 proc. Kochsalzlösung und werden, je nach der Dicke der Stückchen, 2 bis 3 Minuten darin belassen. The potatoes, cut into pieces, are then placed in a bath of boiling 5 percent. Saline and are left in it for 2 to 3 minutes, depending on the thickness of the pieces.

Alsdann werden die Kartoffelstücke abtropfen gelassen und in einem Apparat mittels heifser Luft so weit getrocknet, dafs sie noch ca. 15 pCt. Feuchtigkeit enthalten, worauf man sie in einer Trockenkammer dörrt. Schliefslich werden die Kartoffelstückchen unter Zuhülfenahme einer Kühlkammer auf die normale Temperatur von ungefähr 20 ° C. gebracht und sind verpackungs- und versandfertig als »Dauerwaare« (Conserven).The potato pieces are then allowed to drain off and heated in an apparatus Air has dried so far that it is still about 15 pCt. Contain moisture what to look for dry them in a drying chamber. Finally, the potato pieces are made with the help brought to the normal temperature of about 20 ° C. in a cooling chamber and are ready for packaging and dispatch as "permanent goods" (canned goods).

Durch das Soolbad in Kochhitze wird alles vegetabilische Leben getödtet und die Kartoffelstückchen werden mit Soole durchsetzt. Die letztere krystallisirt beimTrockenprocefs und umgiebt die Kartoffelstücke mit einem glasartigen Ueberzug, so dafs die Aufsenluft vollständig abgesperrt ist. Es tritt also eine Doppelwirkung insofern ein, als der zu benutzende Stoff, das Kochsalz, erstens sterilisirend und zweitens isolirend wirkt.All vegetable life is killed by the Soolbad in boiling heat and the potato pieces are interspersed with Soole. The latter crystallizes during the drying process and surrounds the potato pieces with a glass-like coating so that the outside air is completely is locked. So there is a double effect insofar as the one to be used Substance which table salt has, firstly, sterilizing and, secondly, insulating.

Durch eine solche Vereinigung von einem dem Kandiren ähnlichen Verfahren und dem Dörren wird verhütet, dafs innerhalb der Kartoffelstückchen einzelne Schichten von SaIzkrystallen sich bilden, was durch Trocknen bei gewöhnlicher Temperatur eintreten würde, da hierbei ein theilweises Abfliefsen der Lauge nicht ausgeschlossen ist.By such a union of a procedure similar to the Kandiren and the Drying is prevented because individual layers of salt crystals within the potato pieces form, which would occur by drying at ordinary temperature, since this would result in partial drainage of the lye is not excluded.

Claims (1)

Patent-Anspruch:Patent claim: Verfahren zum Haltbarmachen von Kartoffeln, darin bestehend, dafs sie entschält und in Stücke geschnitten einige* Minuten hindurch in eine siedende, ca. 5 proc. Kochsalzlösung getaucht und unmittelbar darauf gedörrt werden.Method of preserving potatoes, consisting in peeling and peeling them cut into pieces for a few minutes in a boiling, approx. 5 percent. Saline solution dipped and dried immediately afterwards.
DENDAT83562D Active DE83562C (en)

Publications (1)

Publication Number Publication Date
DE83562C true DE83562C (en)

Family

ID=355864

Family Applications (1)

Application Number Title Priority Date Filing Date
DENDAT83562D Active DE83562C (en)

Country Status (1)

Country Link
DE (1) DE83562C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099287A2 (en) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Process for the preparation of potatoes so as to preserve them, and their use to make potatoe chips
WO2015009263A1 (en) * 2013-07-17 2015-01-22 Köse Özgül Potato chips dehydrating technique

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099287A2 (en) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Process for the preparation of potatoes so as to preserve them, and their use to make potatoe chips
EP0099287A3 (en) * 1982-07-09 1985-01-09 Union Technique Aquitaine, Sarl Process for the preparation of potatoes so as to preserve them, and their use to make potatoe chips
WO2015009263A1 (en) * 2013-07-17 2015-01-22 Köse Özgül Potato chips dehydrating technique

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