FIELD: food industry. SUBSTANCE: method deals with thermal treatment in ultra-high frequency field for 1.5-10 minutes at frequency to provide temperature of 100 C in tuber center. Cooling is conducted in two stages: the first stage cooling deals with temperature of 50±10oC in tuber center, the second stage - up to 20±10oC in tuber center, freezing is conducted up to 18±2oC in tuber center. EFFECT: higher efficiency to be applied in the sphere of public nutrition.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING OF SEMIFINISHED PRODUCTS FOR FIRST AND SECOND COARSES SUPPOSED FOR LONG-TERM STORAGE | 1994 |
|
RU2075939C1 |
| MIXTURE FOR PREPARATION OF DOUGH WHEN PRODUCING FROZEN HALF-FINISHED PRODUCTS WITH FILLER AND METHOD OF PRODUCING FROZEN HALF-FINISHED PRODUCTS WITH FILLER | 1993 |
|
RU2125802C1 |
| METHOD OF PRODUCING QUICK FROZEN GARNISH POTATO | 0 |
|
SU969235A1 |
| METHOD FOR PRODUCTION OF HALF-FINISHED POTATO PRODUCT | 1995 |
|
RU2101980C1 |
| METHOD OF POTATO FREEZING BY NATURAL COLD | 1996 |
|
RU2118092C1 |
| METHOD FOR PRODUCTION OF READY-TO-USE SOYBEAN-BASED EXTENDED-STORAGE FIRST- COURSE DISHES | 2000 |
|
RU2169499C1 |
| BLANCHED FAST FROZEN VEGETABLES AND METHOD OF THEIR PRODUCTION | 2006 |
|
RU2327368C1 |
| METHOD AND DEVICE FOR COLD TREATMENT OF SMALL-PIECE ARTICLES | 1991 |
|
RU2032130C1 |
| POTATO PROCESSING METHOD | 1998 |
|
RU2170516C2 |
