METHOD FOR MANUFACTURE OF STERILIZED FOOD PRODUCT FROM POTATOES Russian patent published in 2017 - IPC A23L19/12 A23B7/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, more specifically to techniques for food products production from potatoes, and can be used in production of garnish semi-product from potatoes. Peeled potatoes are cut into slices with the thickness of 5–8 mm, the slices are washed to remove extra starch and blanched. Blanching is performed in two stages in two different blanchers, in the first of which slices are held in water with the temperature of 78–82 °C for 2–4 sec, and in the second one they are treated with return water flow with the temperature of 35–40 °C for 8–10 sec. Blanched potato slices are mixed with oil preliminarily heated up to the temperature of 35–40 °C, and extracts of onion and/or bacon, dried onion and/or bacon pieces are added into it. Obtained mixture is fed into foiled packets, which are sealed and put into cassettes for further sterilization. Sterilization is carried out at the temperature of 100–110 °C during 20–30 minutes. Packets are cooled by air flow down to the temperature of 40 °C with simultaneous removal of moisture from their surface.

EFFECT: invention enables to obtain ready for consumption garnish potato product having extended storage life without using freezers and having high organoleptic properties, taste characteristics of which are maximally close to characteristics of product from fresh potatoes.

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