| 摘要 |
FIELD: technological processes. ^ SUBSTANCE: method of preparation of blanched fast frozen vegetables, mainly potatoes, includes blanching of washed, peeled and cut fresh vegetables with steam at temperature of 90 - 96°C for 3-5 minutes, further cooling in cold running water down to temperature of 8 - 15°C, afterwards moisture is removed from vegetables surface with air flow at temperature from 0 to minus 5°C with further freezing at temperature of minus 25 - 35°C in suspended condition. ^ EFFECT: invention allows to preserve taste properties; food and biological value of products and to increase its shelf life practically without loss of value. ^ 2 cl, 3 ex |
