FIELD: methods for cooling of food products, in particular, fast cooling of bakery products for further preserving thereof.
SUBSTANCE: method involves preparing dough and dough pieces; providing primary thermal processing of dough pieces to 75%-readiness of products; cooling; packing and storing semi-finished products at high readiness state. Cooling process is provided at temperature of from 90°C to 2°C in center of product by vacuum evaporation of free moisture from inside of product for 6-10 min from time of laying hot semi-finished products in vacuum chamber. Method allows shelf life of bakery products to be increased to 15 days.
EFFECT: reduced power consumed for manufacture of bakery products, reduced cooling time, increased shelf life, reduced transportation cost, decreased losses of bakery products owing to untimely realization of bakery products.
3 dwg, 1 ex
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