BG4058U1 - Healthy foods preparation production line - Google Patents

Abstract

This utility model relates to a healthy food preparation production line that will finds application in the restaurant business and in food preparation and delivery. The designed production line for preparation of healthy food, according to the utility model comprises functionally and sequentially connected electronic scale (1), tumbler (2), pole chamber (3), scale for input products (4), vacuum machine (5), sous vide machine (6), shock freezing chamber (7), labelling scale (8) and minus refrigeration chamber (9). By means of the created production line, via switching on the sous vide machine and the vacuum machine, there is an opportunity provided so as to prepare healthy food at low temperature, which leads to preservation of colour, aroma and nutrients of the food products, even and precise cooking,and prevention against development. of microorganisms, as well as longer storage of the food thus prepared.

Description

Field of technology

This utility model refers to a healthy food production line that will be used in restaurants and in food preparation and delivery.

BACKGROUND OF THE INVENTION

Nutrition is a basic life process necessary for building and renewing cells and tissues, performing and regulating the vital functions of the body, as well as compensating for the energy expended by it. The products that contain the optimal amount of proteins, carbohydrates, fats and minerals are of the greatest importance for nutrition. Such are milk, meat, fish, eggs and their products, caviar, fruits, vegetables and others. Healthy eating is the consumption of foods from all groups in order to provide the body with everything it needs.

Usually in restaurants offering healthy eating, elements of microbiotic and Ayurvedic cuisine are included in the preparation of food, nature-friendly dishes from different cultures and peoples are borrowed, including Mediterranean, Japanese, Indian, French cuisine, various diets from the Middle East. In restaurants of this type it is necessary to ensure the flow of the technological process, proper storage of raw materials, preparation of products, as well as the sale of ready-to-eat foods or their distribution.

Technical essence of the utility model

The task of the utility model is to create a production line for the preparation of healthy foods, which through modern equipment and new technologies in cooking provides the preparation of healthy foods in which the trace elements in the products are preserved, both in terms of vitamins, proteins, carbohydrates and fats. , and in terms of taste and aroma.

The created assembly line for preparation of healthy foods, according to the utility model, includes functionally and sequentially connected electronic scale, toggle switch, plus chamber, balance for incoming products, vacuum machine, dry type device, shock cooler, labeling scale and minus chamber.

The advantage of the created production line is that by switching on the dry type of the appliance and the vacuum machine the possibility for preparation of healthy food at low temperature is provided, which leads to preservation of the color, aroma and nutrients of the food products, to even and precise cooking, to prevent the development of microorganisms, as well as to longer storage of prepared foods.

Explanation of the attached figure

The present utility model is illustrated in the attached figure 1, which is a schematic diagram of a production line for healthy food preparation.

BG 4058 UI

Examples of implementation of the utility model

The created assembly line for preparation of healthy foods, shown in figure 1. includes functionally and sequentially connected electronic scale 1, toggle switch 2. plus camera 3, balance for input products 4, vacuum machine 5, su type machine 6, shock cooler 7, labeling scale 8 and minus camera 9.

The created production line is used for food preparation by the su type method. "Su kind" comes from the French term "sous vide", which literally means "under vacuum". According to the method, various products are cooked in vacuum bags at low temperature for a long time. In traditional technology, water boils at a temperature of 100 ° C. Foods, however, contain useful but heat-destructive components that are sensitive to heat, such as vitamins and some proteins. Vacuuming the products in plastic bags contributes to the preservation of all useful substances in the product. When evacuated, oxygen is withdrawn from the package, which can cause oxidation, leading to a change in the structure of the molecules or denaturation of many of the food components. Cooking food in a vacuum allows you to keep the trace elements in the product unchanged, both in terms of nutritional properties - vitamins, proteins, carbohydrates and fats, and in terms of taste and aroma. In addition, it protects food from the effects of high temperatures, which affect the color, aroma, taste and weight of food.

Both fresh and semi-finished products can be prepared in a vacuum, and the packaging prevents the loss of moisture and juices of the products, as well as volatile substances, during the preparation of the dishes. Before vacuuming, the product is cleaned very well. The cooking time and temperature depend on the nature of the product itself, but the temperature is always from 50 ° C to 68 ° C.

Beef, for example, is cooked at about 60 ° C for 48 hours. In any other type of heat treatment there is an unnecessary loss of natural juices and substances from the product, but when treated in vacuum they are completely preserved. At low temperatures, fish, vegetables and fruits are cooked perfectly with a vacuum. There is no other way of heat treatment that gives such juicy and at the same time more fragile products.

The created production line is used as follows.

The product, for example meat, is accepted and shaped using the electronic scale 1, which is provided with bar codes and automatic labeling. The meat is placed in the toggle switch 2, which is a machine for marinating seasoning and salting, where together with the natural spices it is tumbled. The flavored meat in cans is left in the plus chamber 3. In the plus chamber 3 fruits, vegetables, dairy products, chilled meats and others are stored at a low temperature of about 4 ° С.

On the input scale 4, the meat is stretched in portions, placed in vacuum packs and vacuumed in the vacuum machine 5. When vacuuming, the air is drawn out of the package, thus preserving all the juices and aromas that would leak during traditional cooking.

The vacuum packs are placed in the dry form of the appliance 6 and cooked for the prescribed time. In the dry form of the appliance 6 you can cook almost everything, from meat, seafood, poultry and eggs, to vegetables, desserts, yogurt 3, even to make cocktails with syrups and liqueurs. Su type of cooking gives a more saturated taste to the food, and thanks to cooking at low temperature, the cell membrane remains intact and therefore the meat remains juicy. The food is cooked evenly, with no way to be rougher on one side than the other, or dry in one place and juicy in another. Vegetables that are processed with this method retain their color and crispy texture, such is the case with asparagus, in addition, it prevents the development of microorganisms and so the products are stored longer.

When working with vacuum, it is important to know that at the moment when the heat treatment is stopped and the dish is not consumed immediately, the bag must be immersed in ice water. to stop the cooking process. Therefore, the cooked products are cooled in the shock cooler 7. The shock-cooled products are labeled on the labeling scale 8 and stored in the minus chamber 9 at minus 18 ° C.

Immediately before serving, the bags are warmed and only then unpacked. Before serving, the different types of meat can be briefly baked in a hot pan, on the grill, or with a kitchen burner to create a scorched surface and give the dish a caramelized taste and color.

Claims (1)

Health food production line, characterized in that it includes a functionally and sequentially connected electronic scale (1), toggle switch (2), plus camera (3), input scale (4), vacuum machine (5), su type machine (6), shock cooler (7), labeling scale (8) and minus chamber (9)