METHOD FOR PRODUCING potatoes and vegetables and potatoes BLANCHED QUICK blanched frozen

摘要

1.method of u043au0430u0440u0442u043eu0444u0435u043bu00a0 and u043fu043eu043bu0443u0447u0435u043du0438u00a0 blanched vegetables, including blanching u043fu0440u043eu043cu044bu0442u044bu0445, peeled and sliced fresh u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetables, u043eu0445u043b u0430u0436u0434u0435u043du0438u0435 and drying before freezing and freezing, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, blanching u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetables u043fu0440u043eu0432u043eu0434u00a0u0442 for u0432u0440u0435u043cu00a0 3 - 5 min, cooling u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetable she u043eu0441u0443u0449u0435u0441u0442u0432u043bu00a0u044eu0442 in cold running water until the temperature of 8 - 25u0441,and the freezing of u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetables u043fu0440u043eu0432u043eu0434u00a0u0442 in weighted u0441u043eu0441u0442u043eu00a0u043du0438u0438.;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that u043au0430u0440u0442u043eu0444u0435u043bu00a0 and blanching vegetables u043eu0441u0443u0449u0435u0441u0442u0432u043bu00a0u044eu0442 steam at a temperature of 90 96u0441.;3. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the drying u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetables u043eu0441u0443u0449u0435u0441u0442u0432u043bu00a0u044eu0442 air flow at the temperature of 0 - (- 5).;4. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the u043au0430u0440u0442u043eu0444u0435u043bu00a0 and vegetables u043fu0440u043eu0432u043eu0434u00a0u0442 in u0444u043bu044eu0438u0434u0438u0437u0430u0446u0438u043eu043du043du044bu0445 u0441u043au043eu0440u043eu043cu043eu0440u043eu0437u0438u043bu044cu043du044bu0445 machines of continuous u0434u0435u0439u0441u0442u0432u0438u00a0.;5. potato blanched u0431u044bu0441u0442u0440u043eu0437u0430u043cu043eu0440u043eu0436u0435u043du043du044bu0439 consisting of proteins, fats, carbohydrates, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 because it contains vitamins c and b1 in the next u0438u043du0433u0440u0435 ratio u0434u0438u0435u043du0442u043eu0432 mas.%.;proteins 2,7u0436u0438u0440u044b 0.2 - 2.5 - 20.0 - 20,5u0432u0438u0442u0430u043cu0438u043du044b 0,25u0443u0433u043bu0435u0432u043eu0434u044b c, b and b1 20.2 20.6 mg / 100 u0433u043eu0441u0442u0430u043bu044cu043du043eu0435 mineral substance and water.;6. potatoes p.5, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 that contains protein more than fresh potatoes.;7. potatoes p.5, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, however, that the content of carbohydrates, fats and vitamins through the year u0445u0440u0430u043du0435u043du0438u00a0 with fresh potatoes, new u0443u0440u043eu0436u0430u00a0.;8. potatoes p.5, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, u0432u0440u0435u043cu00a0 u043fu0440u0438u0433u043eu0442u043eu0432u043bu0435u043du0438u00a0 first and second dishes of u0441u043eu043au0440u0430u0449u0430u0435u0442u0441u00a0 to 3 - 5 minutes, with the loss of vitamins is lower than in the dish u043fu0440u0438u0433u043eu0442u043eu0432u043b u0435u043du043du043eu043c of fresh u043au0430u0440u0442u043eu0444u0435u043bu00a0 new u0443u0440u043eu0436u0430u00a0.;9. potatoes p.5, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 because he u0441u043eu0445u0440u0430u043du00a0u0435u0442 taste, appearance, colour, nature, freshness and texture of fresh u043au0430u0440u0442u043eu0444u0435u043bu00a0 next year u0445u0440u0430u043du0435u043du0438u00a0.