QUICK-COOKING PRODUCT MANUFACTURE METHOD

摘要

food-concentrates industry. SUBSTANCE: method involves cleaning pea grains from contaminants and washing for 8-10 min at water temperature of 40-90 C; exposing pea grains to infrared radiation for 50-65 s till grain temperature reaches 100-105 C; soaking it for 25-40 min to temperature of 70-80 C till moisture content in grain is 16-18%, with grain soaking being performed for 8-10 min to impart elastoplastic state to it; providing grain flattening to thickness of 1.8-2.2 mm; exposing obtained product to infrared radiation for 30-40 s till grain temperature reaches 150-160 C and moisture content is 13-14%; cooling product to environmental temperature. Method allows dietary properties to be imparted to product by modifying natural edible fibers and removing antinutrient substances. EFFECT: improved quality of product and increased shelf life. 1 tbl, 5 ex