RU103280U1 - SEMI-DETAILS OF FOOD - Google Patents

Abstract

 1. A set of semi-finished foods of long-term storage, intended for the joint use of its products after their joint final cooking, characterized in that it contains the past long-term joint storage in a gas environment in frozen form or in approximately the same conditions at a temperature below 0 ° With two groups of products, the first of which is natural or minced meat or fish semi-finished products, dumplings, dumplings, and the second - chopped / chopped for h STI product of plant origin in the form of pre-of dried mushrooms and / or vegetables and / or fruits and / or berries, and the geometry of each product set provides the ability to accommodate any pair of items belonging to different groups, entirely in the mouth of an adult. ! 2. The kit according to claim 1, characterized in that from 10 to 80% of the moisture is removed from the said products of the second group. ! 3. The kit according to claim 1, characterized in that before, during or after drying, the products of the second group were subjected to heat treatment at a temperature of from 30 to 95 ° C for from 0.1 to 10 hours! 4. The kit according to claim 1, characterized in that the second group of products includes at least one component selected from the list: tomato, garlic, lemon, zucchini, eggplant, onions, cucumber, plum, banana, pepper, celery, radish, melon, strawberries, raspberries, avocados, peach, orange. ! 5. The kit according to claim 1, characterized in that the products of the second group at least on one of their surfaces contain salt, and / or sugar, and / or pepper, and / or herbs. ! 6. The kit according to claim 1, characterized in that 100 g of its first group contain at least 2, but not more than 10

Description

Technical field

The invention relates to the field of food industry and trade.

So, for example, it can be used in the production and sale of sets of frozen semi-finished food products, including vegetables, as well as meat or fish cakes, meatballs, dumplings, dumplings, etc.

BACKGROUND OF THE INVENTION A drying method is known (RF 2085084), which includes two stages characterizing different densities of the supplied heat flux of energy, as well as using the steam-air mixture worked out at one of the stages, obtained at another stage, which uses an oscillating energy supply with a forced supply of a drying agent . An oscillating drying mode with a forced supply of a drying agent is used in the second - final stage of dehydration, and the density of the supplied heat flux is increased compared to the first stage of processing, which intensifies the heat transfer process. At the first stage of processing, a steam-air mixture is used, which is formed at the second - final stage, in which infrared radiation is used as an energy supply, and the oscillation is performed by interrupting the radiation.

The drying method (RF 93028866) mainly for materials divided into batches involves irradiating each batch with IR radiation with decreasing pulses in duration and removing the resulting air-vapor mixture from this region. Each batch of material is preliminarily subjected to convective drying, the preliminary drying time is equal to the drying time by IR irradiation, the pulse duration is determined by the dependence given in the description, the duration of the pauses between pulses is the same and less than the duration of the initial pulse, while the preliminary drying of each subsequent batch is carried out with a coolant flow in the form vapor-air mixture formed during IR irradiation of the previous batch. This method compared with the first described allows you to reduce energy consumption by about 2 times, drying time by 3 times, while the final moisture content is 10-12%.

The above methods only provide for drying products with minimizing the final moisture content in them and do not imply preparation for long-term storage of products in a frozen state, which allows a higher moisture content in them.

Known instant product (RF 2316229), which includes noodles, stew or dried meat, dried vegetables, as well as flavoring additives. A well-known product has a long life.

storage.

The main disadvantage of the described product is that it does not allow joint frying of its components.

Particular disadvantages of the described product include the use of meat processed at high temperature.

Known canned concentrate of the first lunch dish (RF 2303896), which includes blanched pasta, potatoes, carrots and radishes, fried meat, tomatoes and garlic, frozen fresh white cabbage and vegetable pepper, and table salt and bitter black pepper, poured with bone broth.

Also known is a canned concentrate of the first lunch dish (RF 2345657), which includes dumplings filled with fish broth based on shrimp and salad.

Known concentrates have increased digestibility compared to similar culinary dishes.

Canned foods are known (RF 2001102302), including a base element filled with liquid filler, represented by freshly prepared and frozen semi-finished dumplings, and an auxiliary element represented by onions, garlic, carrots and peppers, as well as flavorings: starch, salt, sugar, vinegar.

Canned foods are also known (RF 2286698), including dumplings and greens filled with bone broth.

Known canned foods have a significant shelf life and high digestibility.

A multi-dinner dish is known (RF 53108), which includes dumplings filled with boiled broth and subsequently frozen, vegetable dressing, as well as a mixture of spices. Depending on the degree of dilution before the final preparation of a well-known dish with water, you can get the first or second lunch dishes.

The general disadvantage of the described concentrates, canned foods and dishes is similar to the above main disadvantage of the described product.

At the same time, due to storage in a liquid filler, the components of concentrates, canned food and dishes lose their individual taste.

Known packaging (RF 36177), in the internal volume of which are frozen meat semi-finished products, such as, for example, dumplings, and volumetric fragments of sauce. This package is also intended to interest the consumer.

A disadvantage of the known packaging is associated with the loss of the above-mentioned fragments of the sauce form after the final preparation of ravioli.

SUMMARY OF THE INVENTION

The purpose of the invention is the creation of a new product - frozen dried vegetables, mushrooms, fruits, berries with high taste, good biting and attractive appearance, suitable for final cooking by frying or boiling, including using a microwave oven.

The effect of using the invention is to increase the nutritional value, improve the taste, bite and appearance of frozen foods, simplifying the final cooking process thereof.

The essence of the invention consists in pre-drying vegetables, mushrooms, berries or fruits before freezing and compiling sets of those alone or in combination with various processed foods.

The practical benefit of the implementation of the invention is the expansion of the range of tastes and bite of frozen food products, in a balanced form, including products of animal and vegetable origin.

The technical result from the use of the invention is to provide:

- preliminary joint culinary processing of the items included in the set with cold in order to achieve the same or similar, or combined physicomechanical properties of various products at the time of final cooking and / or after that;

- heat treatment of products of plant origin before, during or after the drying process in order to achieve the same or similar, or combined physico-mechanical properties of all products of the set at the time of final cooking and / or after that;

- better preservation of plant products during long-term storage;

- ease of preparation and dosing included in the set of products;

- integrity and attractive appearance of plant products included in the set during and after the final cooking;

- improving the palatability of a set of semi-finished foods.

The claimed technical result is achieved as follows.

The following main distinguishing features have been introduced into the method of preparation for long-term storage of chopped / chopped mushrooms, and / or vegetables, and / or fruits, and / or berries, intended for long-term storage at temperatures below -5 ° C:

- said parts are placed in a stream of air or process gas, the temperature of which lies in the range from -40 to + 95 ° C;

- air or process gas consumption is from 0.001 to 10 m ³ per 1 kg of crude product per hour;

- provide extraction from the mentioned parts of at least 10, but not more than 80% of the moisture contained in them;

- after drying, these parts are frozen to a temperature below -5 ° C for a period of time from 0.01 minutes to 2 hours.

Achievement of the specified technical result relative to the proposed method also contributes to a number of private distinctive features:

- air or process gas is pre-drained;

- inert gases are used as the process gas: helium, neon, argon, krypton, xenon, radon, ununctium, or mixtures thereof;

- use ozone, oxygen, nitrogen, carbon dioxide or mixtures thereof as process gas;

- said gases are irradiated with ultraviolet radiation;

- said parts are heated by infrared radiation;

- in the process of said preparation, the temperature of said parts is changed;

- in the process of said preparation, the temperature of said parts is gradually or discretely increased from 2-40 ° C to 50-95 ° C;

- use the above parts, including the skin or skin of the product;

- in the process of drying control the change in weight, flexibility, color, hardness of the mentioned parts.

In the inventive set of semi-finished food products of long-term storage, intended for the joint use of its products after their joint final cooking, the following main distinguishing features are introduced:

- said kit contains two long-term joint storage in a gaseous environment in frozen form, or under approximately identical conditions at a temperature below 0 ° C, two groups of products, the first of which is natural or minced meat or fish semi-finished products or dumplings and / or dumplings, and the second is a vegetable product chopped / chopped into pieces in the form of pre-dried mushrooms, and / or vegetables, and / or fruits, and / or berries;

- the geometry of each of the products in the set provides the ability to place any pair of products belonging to different groups, entirely in the mouth of an adult.

For a more effective implementation of the invention, it is proposed to use a number of particular distinguishing features of the claimed set:

- from the mentioned products of the second group removed from 10 to 80% moisture;

- before, during or after drying, the products of the second group were subjected to heat treatment at a temperature of from 30 to 95 ° C for from 0.1 to 10 hours;

- the second group of products includes at least one component selected from their list: tomato, garlic, lemon, zucchini, eggplant, onions, cucumber, plum, banana, pepper, celery, radish, melon, strawberries, raspberries, avocados, peach, orange ;

- products of the second group at least on one of their surfaces contain salt and / or sugar and / or pepper and / or herbs;

- 100 g of its first group contains not less than 2, but not more than 100 products, and the second - not less than 4, but not more than 500, despite the fact that the weight of the main part of the kit items falls in the range from 0.2 to 50 g, and the ratio of the weight of the first group to the weight of the second is more than or equal to 1:50, but less than or equal to 500: 1;

- the filling of dumplings is based on products of animal origin, namely: lamb, veal, beef, pork, lamb, rabbit meat, horse meat, ostrich meat, turkey meat, chicken, game, offal, sea or river fish, seafood, amphibians, or a composition products of these types;

- the filling of dumplings is based on pre-cooked foods with or without high temperature, selected from the list: dairy products, namely cheese, sour cream, cottage cheese, butter, cream; seaweed; mushrooms; cereals; vegetables, namely garden roots and fruits, as well as food herbs; dried fruits; fruits, namely fruits not related to vegetables; berries;

- set products are intended for storage at the same temperature;

- both groups of products in the form of a predominantly evenly distributed mixture of their constituent products are placed in one freezer chest or in another storage or packaging;

- the first and second group of products in separate form are placed in different departments of the general packaging of the set or in separate individual packages combined by group packaging of the set;

- the set additionally includes sauce and / or spices to be frozen in individual packaging;

- the set is placed in a package made of a transparent material or including a fragment - a window made of such material;

- the kit is placed in a sealed or sealed package;

- the products included in the kit have approximately the same transverse or longitudinal dimensions or weight or outer surface area.

Confirmation of the possibility of implementing the invention The inventive method of preparation for long-term storage of chopped / chopped into pieces mushrooms and / or vegetables, and / or fruits, and / or berries intended for long-term storage at temperatures below -5 ° C is that the said parts placed in a stream of air or process gas, the temperature of which lies in the range from -40 to + 95 ° C. The optimum temperature is from 22 to 80 ° C.

In this case, the air or process gas consumption should be from 0.001 to 10 m ³ per 1 kg of crude product per hour. The optimum flow rate is from 0.01 to 1 m ³ per 1 kg of crude product per hour.

It is also necessary to ensure that at least 10, but not more than 80% of the moisture contained in them is extracted from the mentioned parts. Optimum removal of 30 to 70% moisture from products, while a good result is achieved when 20 to 75% moisture is removed.

From the point of view of “price - quality” the best result is achieved when 40 to 50% moisture is removed from the product.

After drying, the product must be frozen to a temperature below -5 ° C for a period of time from 0.01 to 2 hours.

It is optimal to produce “shock” freezing at a temperature of -30 ± 5 ° C, followed by storage at a temperature of -18 ± 2 ° C.

Inert gases can be used as the process gas: helium, neon, argon, krypton, xenon, radon, ununctium, or mixtures thereof.

Air or process gas can be pre-dried, and ozone, oxygen, nitrogen, carbon dioxide or mixtures thereof can be used as the latter.

The drying of air or process gas can be carried out, for example, by cold with condensation of moisture or by heating it, in particular using devices such as air heaters or systems with hot water.

Moreover, said gases can be irradiated with ultraviolet radiation, and said parts can be heated by infrared radiation.

Also in the process of said preparation, the temperature of said parts can be changed, for example, gradually or discretely increase their temperature from 2-40 ° C to 50-95 ° C. This can be achieved by heating air or a process gas or with special heating devices.

As an object of said preparation, said parts may be used, including a skin or skin of a product. In this case, it is desirable to stack them in such a way that the integrity of such parts is maintained in such a way that only the mentioned skin or skin is in contact with the supporting surfaces of the drying device.

During the drying process, the change in weight, flexibility, color, hardness of the mentioned parts can be controlled, by which they can judge the completion of the drying process.

A set of semi-finished products of long-term food products intended for the joint use of its products after their joint final cooking must contain two long groups of products that underwent joint long-term storage in a gas medium in frozen form, or in approximately the same conditions at a temperature below 0 ° C. the first of which is natural or minced meat or fish semi-finished products or dumplings and / or dumplings, and the second is chopped / chopped into pieces product plant origin in the form of pre-dried mushrooms, and / or vegetables, and / or fruits, and / or berries. Moreover, the geometry of each of the products in the set should provide the ability to place any pair of products belonging to different groups, entirely in the mouth of an adult.

As meat and fish semi-finished products can be, for example, cutlets, schnitzels, zrazy, steaks, chops, meatballs, etc.

In the process of said preparation, 10 to 80% of moisture can be removed from said products of the second group.

It is optimum to remove from the mentioned products of the second group from 30 to 70% moisture.

Depending on the amount of residual moisture in the products of the second group, technologies and modes of their final cooking are selected separately or together with products of the first group.

Products from which removing no more than 60% moisture can be recommended for frying, while others - for cooking.

Before, during or after drying, the products of the second group can be subjected to heat treatment at a temperature of from 30 to 95 ° C for from 0.1 to 10 hours. Such a heat treatment may consist, for example, by exposing said products to steam or a directed stream of hot, dry or moist air.

The second group of products may include at least one component selected from their list: tomato, garlic, lemon, zucchini, eggplant, onions, cucumber, plum, banana, pepper, celery, radish, melon, strawberries, raspberries, avocados, peaches, orange .

Products of the second group at least on one of their surfaces may contain salt and / or sugar and / or pepper and / or herbs. It is desirable to add the ingredients mentioned here before starting the drying process.

100 g of the first group of the kit may contain at least 2, but no more than 100 products, and the second - at least 4, but not more than 500, while the weight of the main part of the kit should fall in the range from 0.2 to 50 g, and the ratio of the weight of the first group to the weight of the second should be more than or equal to 1:50, but less than or equal to 500: 1.

The filling of dumplings can be based on products of animal origin, namely: lamb, veal, beef, pork, lamb, rabbit meat, horse meat, ostrich meat, turkey meat, chicken, game, offal, sea or river fish, seafood, amphibian meat, or compositions of products of these types.

The filling of dumplings can be based on pre-cooked foods with or without high temperature, selected from the list: dairy products, namely cheese, sour cream, cottage cheese, butter, cream; seaweed; mushrooms; cereals; vegetables, namely garden roots and fruits, as well as food herbs; dried fruits; fruits, namely fruits not related to vegetables; berries.

Kit products can be designed for storage at the same temperature. So, for example, both groups of products in the form of a predominantly evenly distributed mixture of their constituent components can be placed in one freezer chest or in another storage or in a package. In another embodiment, the first and second group of products in separate form can be placed in different compartments of the general package of the set or in separate individual packages combined by group packaging of the set.

The kit may further include individually placed freezed sauce and / or spices.

The set can be placed in a package made of a transparent material or including a fragment - a window made of such material.

The kit can also be placed in sealed or sealed packaging.

The products included in the kit may have approximately the same transverse or longitudinal dimensions or weight or outer surface area.

Examples of the invention

1) A set of ten-gram dumplings with ground beef (50%) and dried at a temperature of 70 ° C sliced in half-sliced tomatoes (50%), from which 40-60% of the original moisture was removed. Dumplings and tomatoes are located in individual packages and combined in group packaging. Such a set can be fried in a pan, while tomatoes should be added 0.5-1 minute before the end of cooking.

2) A set of two-gram dumplings with minced venison (50%) and dried products, from which 30-40% of the original moisture was removed: tomatoes (35%), lemon (10%) and garlic (5%). In this case, the set in the form of a uniform mixture of products included in it is in the freezer. It is recommended to bring this set to readiness by frying in a pan or in the microwave.

3) A set of six-gram dumplings stuffed with cottage cheese (70%) and dried raspberries (30%), from which 40-50% of moisture has been removed. Dumplings and raspberries are located in individual packages and combined in group packaging. It is preferable to cook such a set in a small amount of water, while the berries should be added after boiling water with dumplings.

4) A set of fifty-gram pork cutlets (50%) and dried zucchini (25%), from which 10-30% moisture was removed, as well as cream sauce (25%). Cutlets, zucchini and sauce are individually packaged and grouped together. Cutlets should be fried in vegetable oil in a pan, while zucchini should be added after turning the patties from the already fried side to the other, and the sauce should be half a minute before the end of cooking.

5) A set of ten-gram meatballs based on veal (50%) and dried vegetables, from which 60-80% of moisture is removed: carrots (10%), sweet pepper (15%), tomatoes (10%), onions (10%) , garlic (5%), celery (10%). In this case, the set in the form of a uniform mixture of products included in it is in the general package. Bringing this set to readiness is recommended by cooking to get soup.

The relationship of the main distinguishing features with the claimed technical result

Widespread methods of ensuring long-term storage of products, in particular of plant origin, such as drying or freezing.

However, dried vegetables (fruits, berries, mushrooms) are not suitable for their further preparation as part of dishes by frying. It is possible to pre-soak them in a liquid, but this complicates the cooking process, while the products themselves acquire an unattractive appearance and are characterized by poor biting.

It is known that there are a number of products of plant origin that are not recommended to be frozen, since they lose their taste and appearance during the final cooking. This applies primarily to vegetables with a high water content, as well as “delicate” berries and fruits.

Partial removal of moisture from plant products with their subsequent freezing avoids the above disadvantages.

Maintaining food products in the cold should be attributed to their preliminary culinary processing, in particular, providing the desired physical and mechanical properties of products representing products.

Storage in a gaseous environment of frozen products of various (animal and plant) origin under the same conditions, while each product is made in the form of a separate object with a weight of 0.2 to 50 g, it is possible to achieve similar physical and mechanical properties, which in addition to good bite compatibility such products after their final culinary processing ensures the similarity of the optimal modes of the latter.

The inclusion in the set of products, the geometry of which allows you to place at least a couple of them in your mouth when focusing on a wide range of fillings of dumplings and dumplings, as well as other products of plant origin, allows you to consistently get a significant number of different tastes.

In conclusion, it should be noted that the inclusion in the sets with meat and fish semi-finished products of cubes of red bell pepper, tomato slices, plums and so on. in proportions from 1:50 to 500: 1 significantly increases the attractiveness of the product, orientes the consumer to a healthy diet.

The cumulative effect of using the kit allows you to offer the end consumer a wide range of new complex dietary foods suitable for daily baby food, with an excellent appearance both before and after the final cooking, high nutritional value, good taste and bite.

Claims (15)

1. A set of semi-finished foods of long-term storage, intended for the joint use of its products after their joint final cooking, characterized in that it contains the past long-term joint storage in a gas environment in frozen form or in approximately the same conditions at a temperature below 0 ° With two groups of products, the first of which is natural or minced meat or fish semi-finished products, dumplings, dumplings, and the second - chopped / chopped for h STI product of plant origin in the form of pre-of dried mushrooms and / or vegetables and / or fruits and / or berries, and the geometry of each product set provides the ability to accommodate any pair of items belonging to different groups, entirely in the mouth of an adult. 2. The kit according to claim 1, characterized in that from 10 to 80% of the moisture is removed from the said products of the second group. 3. The kit according to claim 1, characterized in that before, during or after drying the products of the second group were subjected to heat treatment at a temperature of from 30 to 95 ° C for from 0.1 to 10 hours 4. The kit according to claim 1, characterized in that the second group of products includes at least one component selected from the list: tomato, garlic, lemon, zucchini, eggplant, onions, cucumber, plum, banana, pepper, celery, radish, melon, strawberries, raspberries, avocados, peach, orange. 5. The kit according to claim 1, characterized in that the products of the second group at least on one of their surfaces contain salt, and / or sugar, and / or pepper, and / or herbs. 6. The kit according to claim 1, characterized in that 100 g of its first group contains at least 2, but not more than 100 products, and the second - at least 4, but not more than 500, despite the fact that the weight of the main part of the kit in the range from 0.2 to 50 g, and the ratio of the weight of the first group to the weight of the second is more than or equal to 1:50, but less than or equal to 500: 1. 7. The kit according to claim 1, characterized in that the filling of dumplings is based on products of animal origin, namely lamb, veal, beef, pork, lamb, rabbit meat, horse meat, ostrich meat, turkey meat, chicken, game, offal, sea or river fish, seafood, amphibian meat, or a composition of products of these types. 8. The set according to claim 1, characterized in that the filling of dumplings is based on pre-cooked foods with or without high temperature, selected from the list: dairy products, namely cheese, sour cream, cottage cheese, butter, cream; seaweed; mushrooms; cereals; vegetables, namely garden roots and fruits, as well as food herbs; dried fruits; fruits, namely fruits not related to vegetables; berries. 9. A kit according to any one of claims 1 to 8, characterized in that its products are intended for storage at the same temperature. 10. A kit according to any one of claims 1 to 8, characterized in that both groups of products in the form of a predominantly evenly distributed mixture of their constituent products are placed in one freezer, or in another storage or in a package. 11. A kit according to any one of claims 1 to 8, characterized in that the first and second group of products are placed separately in different compartments of the general package of the set or in separate individual packages combined by a group package of the set. 12. A kit according to any one of claims 1 to 8, characterized in that it further includes sauce and / or spices to be frozen in individual packaging. 13. A kit according to any one of claims 1 to 8, characterized in that it is placed in a package made of a transparent material or comprising a fragment - a window made of such material. 14. A kit according to any one of claims 1 to 8, characterized in that it is placed in a sealed or sealed package. 15. A kit according to any one of claims 1 to 8, characterized in that the products included in its composition have approximately the same transverse or longitudinal dimensions, or weight, or external surface area.