PRODUCTION METHOD FOR FOOD PRODUCT LIKE CRISPS MADE OF CELERY ROOT Russian patent published in 2009 - IPC A23L1/212 

FIELD: food production process.

SUBSTANCE: first of all celery root is rinsed and peeled with further cutting into thin slices of no more than 0.8 mm. Then it is dried till the decrease of moisture content for 10-18 wt %, and fried in the fat for no more than 5 min. Drying can be performed outside for 20-30 minutes. Celery root slices preferably are blanched, mostly in celery and/or parsley and/or dill leaves extract for 65-95°C for 2-3 minutes with further cooling. Drying is performed by hot air during the time necessary to decrease moisture content for 10-18 wt %. Another preferable version is to blanch slices of celery root with hot air before drying at the temperature of 110-140°C for 2-3 minutes with further cooling. Among crisps ingredients folic acid is not destroyed, carotene is presented like easily absorbed solution in fatty component, and in general the product is vitaminised.

EFFECT: invention allows production of celery root crisps without detriment to the product's biological value.

4 cl, 3 ex