METHOD FOR PRODUCING BLANCHED SEMI-FINISHED PRODUCTS FROM FRUITS AND VEGETABLES WITH A SURFACE LAYER OF A SPECIFIC PROPERTY

摘要

1. A method of obtaining blanched semi-finished products from fruits and vegetables with a surface layer of a certain property, including: first, the raw materials are washed, then the peeling process is started, for this the fruits and / or vegetables are placed in a hot aqueous solution of sodium hydroxide with a concentration of 3-15% at a temperature 80-100 ° C and incubated for 1-5 minutes, then the raw materials are removed and peeling is carried out with a water pressure of 0.2-0.4 MPa, characterized in that the peeling process is stopped at the time of its complete removal from the fruit and / or vegetables, as defined they cannot be visually and further washed from alkali, but the process of creating a surface layer of a certain property is started, for this purpose, peeled fruits and / or vegetables with sodium hydroxide residues on the surface are exposed to aqueous solutions of acids by simply dipping them and holding them in a solution of these acids with temperature 2-4 ° C, until the alkali is completely neutralized, determined by acid-base balance indicators known in the art, for example, litmus strips, then the semi-finished products are dried and stored minted without oxygen at a temperature of 2-4 ° C. 2. A method according to claim 1, characterized in that at the same time as the process of cleaning the fruits and / or vegetables from the skin, they are blanched. The method according to claim 1, characterized in that the neutralization of alkali and the creation of a surface layer of a certain property, in the form of salts of the acids used, are performed simultaneously. The method according to p. 1, characterized in that in order to impart a certain property to the surface layer, the following is selected: the necessary nomenclature of the acids used, the necessary concentration of a solution of these acids, the necessary ratio