FIELD: food-processing industry.
SUBSTANCE: method involves washing, cleaning, and cooking potato; rubbing; mixing rubbed potato with components and packing. Cooking is provided in slightly salted water in single procedure to complete readiness. Potato is rubbed and mixed with hot milk and butter to pulp consistency. Produced mass is instantly packed into polyamide thermally shrinkable enclosure and clips are applied to both sides of enclosure. Said mass is cooled by sprinkler apparatus to temperature of 18-20°C and frozen at temperature of from -30°C to -32°C.
EFFECT: reduced consumption of power for preparing of product, reduced costs due to changing of added components without deteriorating quality of product owing to employment of flow-line production method.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR APPETIZER PRODUCTION | 2003 |
|
RU2281662C2 |
| METHOD FOR MANUFACTURING CULINARY PRODUCT "POTATO-SWEET POTATO CROQUETTES WITH CRANBERRIES" | 2017 |
|
RU2631700C1 |
| METHOD FOR MANUFACTURING CULINARY PRODUCT "POTATO-SWEET POTATO CROQUETTES WITH CHEESE" | 2017 |
|
RU2631699C1 |
| METHOD FOR PRODUCTION OF PUREED MULTICOMPONENT PRODUCTS WITH LONG STORAGE LIFE | 2014 |
|
RU2579504C2 |
| FIRST COURSES PREPARATION METHOD | 2012 |
|
RU2496388C1 |
| METHOD FOR PREPARATION OF COOKED FISH SAUSAGE PRODUCT | 2011 |
|
RU2471381C1 |
| METHOD FOR PRODUCTION OF QUICK-FROZEN POTATO PUREE | 0 |
|
SU1755776A1 |
| METHOD FOR PREPARING OF BAKED BEAN PUDDING | 2004 |
|
RU2269908C1 |
| METHOD OF PREPARING QUICK-FROZEN POTATO BALLS | 0 |
|
SU995727A1 |
| METHOD FOR PRODUCTION OF PUREE FOR DIETARY ALIMENTATION | 2014 |
|
RU2568502C1 |
