METHOD OF PRODUCING BLANCHED SEMI-FINISHED PRODUCTS OF FRUIT AND VEGETABLES WITH SURFACE LAYER OF CERTAIN PROPERTIES

摘要

FIELD: food industry.;SUBSTANCE: invention can be used for production of semi-finished products of fruit and vegetables intended for further drying, use at catering enterprises and in food industry. Method includes washing raw materials, removing skin by placing fruits and/or vegetables in hot solution of sodium hydroxide with concentration of 3-15 % at temperature 80-100 °C and holding for 1-5 minutes. Raw material is then removed and process of removing skin is carried out with water head pressure 0.2-0.4 MPa. Process of removing skin is stopped upon complete removal, which is determined visually, further washing of raw material from alkali is not carried out. Further, process of creating surface layer is carried out: cleaned raw material with sodium hydroxide residues on surface is subjected to aqueous solutions of acids by simple dipping and holding at temperature 2-4 °C until complete neutralisation of alkali, then semi-products are dried and stored without access of oxygen at temperature 2-4 °C.;EFFECT: invention makes it possible to increase storage life of raw material by creating a deeply absorbed surface layer which prevents decay of products.;4 cl, 2 ex