LU88484A1 - Process for the preparation of ready-made salads, in particular vegetable and leaf salads - Google Patents

Description

Mémoire Descriptif déposé à l'appui d’une demande de

BREVET D’INVENTION

au

Luxembourg au nom de: Dr. August Oetker

Lebensmittel KG Lutterstrasse 14 D-33617 Bielefeld pour: Process for the production of ready-made salads, especially vegetable and leafy salads.

Process for the preparation of ready-made salads, in particular vegetable and leaf salads

With the increasing employment of women, it is becoming more and more interesting for food manufacturers to produce food that can be prepared quickly. This also applies to salads, especially leaf and vegetable salads. The individual food manufacturers have already adjusted to this. For example, OS 3417031 describes a process for producing ready-to-eat vegetables and a ready-made vegetable meal itself, and German Patent 3804774 describes a process for producing hygienically perfect ready-made meals. The products and processes described there are complex.

The object of the present invention is to simplify a portion of the salad production and to achieve a product that corresponds to the salads that the housewife produces herself and that has a sufficient bacteriological shelf life for storage in the cooling shelf.

The solution to this problem is described in the characterizing part of claim 1.

Advantageous embodiments result from the subclaims.

The cleaned, washed, optionally thawed and finely chopped lettuce base mixture is inventively blanched according to batch-wise or in a continuous flow-through method, the blanching liquid, which normally only consists of water or steam condensate, according to the invention already containing flavoring ingredients such as sugar and / or sugar substitutes and flavors and edible acids such as acetic, lactic or citric acid are added.

According to the invention, it is also proposed to coat the basic salad mix described above with cooking oil. 1. Blanching liquid, edible oil, preferably sunflower oil, can be added immediately; 2. the cooking oil is coated after blanching with an oil immersion bath; 3. The cooking oil is coated by uniformly spraying the vegetable surface after blanching.

Furthermore, it is proposed according to the invention not to mix the salads in renewed sauce or marinade, but to pack the sauce or marinade and the salad mass separately.

Surface treatment a) - including Ö1

Edible oil, preferably sunflower oil 10 - 30%

Water (drinking water quality) 60 - 90%

Sugar and / or sugar substitutes and flavors, mainly salt and seasonings 2 - 10%

Edible acid, preferably acetic, lactic or citric acid 0.2 - 3% b) - without oil

Water 86 - 93%

Sugar and / or sugar substitutes,

Salt and condiments 2 - 12%

Edible acids, preferably acetic, lactic acid or citric acid 0.2 -3% c) Food coating by immersion bath or 100% uniform spraying of the surface Cooking oil, preferably sunflower oil

The blanching takes place at temperatures of 65 ° C - 95 ° C and a holding time of 2-10 minutes. After treatment with cooking oil, preferably sunflower oil, this is before the treatment to 20 ° C - 100 ° C, preferably 70 ° C - 80 ° C heated.

The blanching liquid is adjusted to a pH of 3.0 to 5.0, the concentration of the edible acid preferably being 0.2 to 0.7%.

The treated vegetable mixes or basic salad mixes have a final pH of 5.5-4.0, preferably 4.5.

It is of course possible to add ingredients to the vegetable or salad base. The addition of cheese, sausage, meat, fish, fish products, crabs, eggs and the like should be mentioned as an example.

The product is filled hot or cold, preferably at temperatures of 55 ° C - 75 ° C, conventionally or aseptically in tightly sealed or closed containers.

With regard to the filling process, it is proposed to work with protective gassing in the form of C02, Nz or mixtures thereof.

This process is also suitable for the production of frozen salads.

Claims (12)

1. A process for the preparation of ready-made salads, in particular vegetable and leafy salads with the possible addition of further ingredients, which can be kept refrigerated in single or double-chamber packs for 10-40 days, characterized in that the base mass is blanched, the blanching liquid already contains spices and acidulants and that this base mass is coated with oil and that the salads so produced are not mixed in a continuous sauce or marinade. 2. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1, characterized in that the blanching liquid already contains cooking oil. 3. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1, characterized in that the edible oil coating. through an oil immersion bath after blanching. 4. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1, characterized in that the edible oil coating is carried out by uniformly spraying the vegetable surface after blanching. 5. The method according to claim 1 and 2, characterized in that the amount of cooking oil in the blanching liquid is 5-30%. 6. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that the blanching liquid edible acids are added in an amount of 0.2 -3%. 7. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims II, III or IV, characterized in that the blanching process at 65 ° C to 95 ° C with holding times of 2 to 10 minutes he follows. 8. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that the blanching liquid is adjusted to a pH of 3.0-5.0. 9. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that the ready-made salads have a final pH of 5.5 to 4.0. 10. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that in the post-treatment of the oil to temperatures of 20 ° C to 100 ° C, preferably 70 ° C is heated to 80 ° C. 11. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that the proportion of sugar and / or sugar substitutes and flavorings when blanching with Ö1 2-10 % and when blanching without adding oil to the blanching liquid is 2-12%. 12. A process for the preparation of ready-made salads, in particular vegetable and leaf salads according to claim 1 and one of claims 2, 3 or 4, characterized in that the blanching liquid antioxidants and / or preservatives are added in a predetermined amount.