SU1353408A1 - Method of preparing baked fruits - Google Patents
Method of preparing baked fruits Download PDFInfo
- Publication number
- SU1353408A1 SU1353408A1 SU864036307A SU4036307A SU1353408A1 SU 1353408 A1 SU1353408 A1 SU 1353408A1 SU 864036307 A SU864036307 A SU 864036307A SU 4036307 A SU4036307 A SU 4036307A SU 1353408 A1 SU1353408 A1 SU 1353408A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- fruits
- field
- microwave
- temperature
- baked
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Изобретение относитс к тепловой обработке плодов в кожуре. Способ заключаетс в том, что. с целью сохранени на- тивны.ч свойств плодов, подготовленные продукты обрабатывают в поле СВЧ в две или три стадии с выдержкой между ними до достижени температуры в геометрическом центре овощей 65-75°С и гор чим возду- .хом с температурой 100-120°С в течение 180-300 с, при этом каждую стадию СВЧ-об- работки и выдержку между ними ведут в течение 30-60 с, последующую обработку овощей в поле ИК-излучени ведут при плотности лучистого потока 30-36 кВт/м в течение 180-300 с. оо ел 00 This invention relates to the heat treatment of fruits in their skins. The way is that. In order to preserve the natural properties of the fruit, the prepared products are processed in the microwave field in two or three stages, with a delay between them until the temperature at the geometric center of the vegetables reaches 65-75 ° C and hot air with a temperature of 100 -120 ° C for 180-300 s, with each stage of microwave processing and exposure between them carried out for 30-60 s, the subsequent processing of vegetables in the field of IR radiation is carried out at a radiant flux density of 30-36 kW / m for 180-300 s. oo ate 00
Description
Изобретение относитс к способу тепловой обработки плодов в кожуре и может найти применение на предпри ти х общественного питани и овошеконсервной промышленности.The invention relates to a method of heat treating fruits in their skins and can be used in public catering and the food canning industry.
Цель изобретени - сохранение на- тивных свойств плодов.The purpose of the invention is to preserve the natural properties of the fruit.
Способ осуществл ют следующим образом . The method is carried out as follows.
Перед ИК-обработкой плоды последова- ;-утельно обрабатывают в поле СВЧ в две или три стадии с выдержкой между ними до достижени температуры в геометрическом центре плодов 65-75°С и гор чим воздухом с температурой 100-120°С в течение 180- . 300 с, при этом каждую стадию СВЧ-об- работки и выдержку между ними ведут в течение 30-60 с. Последующую обработку плодов в поле ИК-излучени ведут при плотности лучистого потока 30-36 кВт/м в течение 180-300 с.Before the IR treatment, the fruit is sequentially treated in the microwave field in two or three stages, with exposure between them until the temperature at the geometric center of the fruit reaches 65-75 ° C and hot air with a temperature of 100-120 ° C for 180- . 300 s, with each stage of the microwave processing and the exposure between them last for 30-60 s. Subsequent processing of fruits in the field of IR radiation is carried out at a radiant flux density of 30-36 kW / m for 180-300 s.
Пример I. Берут картофель в кожуре, тщательно моют, осу ui а ют от поверхностной влаги. Подготовленный картофель обрабатывают в поле СВЧ по следующей программе: цикл воздействи пол СВЧ 60 с, цик, 1 тер.мостатировани 60 с, цикл СВЧ-об- работки 60 с, цикл термостатировани 60 с, цикл СВЧ-обработки 60 с, т.е. обнда продолжительность нахождени овощей в СВЧ камере составл ет 300 с. Затем картофельExample I. Potatoes are taken in their skins, washed thoroughly, and wasps ui are treated with surface moisture. Prepared potatoes are treated in the microwave field according to the following program: microwave exposure field 60 seconds, cycle, 1 temperature setting 60 seconds, microwave processing cycle 60 seconds, thermostating cycle 60 seconds, microwave processing cycle 60 seconds, i.e. . The duration of vegetables in the microwave chamber is 300 seconds. Then potatoes
Пример 2. Берут блоки, тщательно моют , осушают от поверхностной влаги. Подготовленные блоки обрабатывают в поле СВЧ последующей программе: цикл СВЧ-об5 работки 60 с, цикл термостатировани 60 с, цикл СВЧ-обработки 60 с, т.е. обща продолжительность нахождени в СВЧ-каме- ре составл ет 180 с. Затем блоки выдерживали в течение 180 с в закрытой камере с с температурой воздуха 120°С. ЗаканчиваютExample 2. Take the blocks, carefully washed, dried from surface moisture. The prepared blocks are processed in the microwave field of the subsequent program: a microwave cycle of about 60 seconds, a thermostating cycle of 60 seconds, a microwave processing cycle of 60 seconds, i.e. the total duration of stay in the microwave camera is 180 s. Then the blocks were kept for 180 s in a closed chamber with an air temperature of 120 ° C. Finish up
тепловую обработку блок в поле ИК-излучени плотностью 36 кВт/м в течение 180 с при их непрерывном движении. heat treatment unit in the field of infrared radiation with a density of 36 kW / m for 180 s during their continuous movement.
При этом получают плоды с отслаивающейс от м коти кожицей без трещин иFruits are obtained with peeled skin without cracking and
15 следов вытекшего сока со свойственным печеным блокам сладким вкусом и запахом , нежной и сочной консистенции. Обща продолжительность приготовлени печеных плодов сокращаетс до 9-15 мин, а качество готовых изделий повыщаетс .15 traces of spilled juice with sweet taste and smell peculiar to baked blocks, tender and juicy consistency. The total cooking time of baked fruits is reduced to 9-15 minutes, and the quality of the finished products is increased.
2020
2525
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU864036307A SU1353408A1 (en) | 1986-03-14 | 1986-03-14 | Method of preparing baked fruits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU864036307A SU1353408A1 (en) | 1986-03-14 | 1986-03-14 | Method of preparing baked fruits |
Publications (1)
Publication Number | Publication Date |
---|---|
SU1353408A1 true SU1353408A1 (en) | 1987-11-23 |
Family
ID=21226105
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU864036307A SU1353408A1 (en) | 1986-03-14 | 1986-03-14 | Method of preparing baked fruits |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU1353408A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SG83081A1 (en) * | 1992-11-11 | 2001-09-18 | Unilever Plc | Process for the preparation of a food product |
-
1986
- 1986-03-14 SU SU864036307A patent/SU1353408A1/en active
Non-Patent Citations (1)
Title |
---|
Общественное питание, 1984, № 11, с. 43. * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SG83081A1 (en) * | 1992-11-11 | 2001-09-18 | Unilever Plc | Process for the preparation of a food product |
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