FIELD: food industry.
SUBSTANCE: following is proposed: a method of production of tomato chips, which includes washing the main raw materials from fresh tomatoes, grinding the tomatoes into puree by pressing and forming a layer 4 mm thick, drying in infrared drying equipment Dachnik-4 at a temperature of 40°C up to 4% humidity and the formation of petals of chips from the dried layer, followed by sprinkling them with spices from natural herbs.
EFFECT: invention makes it possible to obtain chips from fresh tomatoes with an attractive appearance and maintaining the beneficial composition of fresh raw materials, while increasing the yield of dried tomatoes.
1 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR TOMATO DRYING | 2010 |
|
RU2423863C1 |
| SEASONING AND METHOD OF ITS PREPARATION | 2023 |
|
RU2820365C1 |
| METHOD FOR EGGPLANT DRYING | 2010 |
|
RU2423864C1 |
| FRUIT-AND-BEARING RAW MATERIALS WITH THE ADDITION OF BERRIES | 2022 |
|
RU2792092C1 |
| METHOD FOR TOMATO PRODUCT MANUFACTURE AND TOMATO PRODUCT | 2014 |
|
RU2566046C1 |
| METHOD FOR PRODUCTION OF DRIED JELLYFISH | 2023 |
|
RU2821296C1 |
| COMPOSITION FOR PREPARING CHIPS FROM LAMINARIA WITH VEGETABLES ADDITION | 2017 |
|
RU2662195C1 |
| PORTIONED FLAVORING VEGETABLE SEASONING, METHOD FOR ITS PREPARATION AND PORTIONING | 2021 |
|
RU2791319C1 |
| MEAT CHIPS | 2022 |
|
RU2800525C1 |
| METHOD FOR PREPARATION OF SNACK FOOD PRODUCT FOR HEALTHY ALIMENTATION | 2009 |
|
RU2462047C2 |
