RU2279818C2 - Method for manufacturing dry food product for children - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology to manufacture food products for schoolchildren. It is necessary to prepare formula components: cutting onions, blanching and cutting carrots, drying and mixing with common salt. Also, it is necessary to apply skin-free fish filet, trepangs, fresh white cabbage and triticale groats which should be blanched and reduced in a crusher and, also, butter which should be further melted after preparation. Carrots and onions should be reduced in a crusher before mixing. Being reduced in a crusher the components should be mixed with butter, water and common salt to be further homogenized and formed. The formed mixture should be freeze-dried. Components should be applied at a certain expenditure. This enables to obtain the target product to be eaten in its natural form.

EFFECT: higher efficiency.

Description

The invention relates to food production technology for schoolchildren.

A known method of producing a dry baby food product, which includes preparing the recipe components, cutting, cooking, grinding in a top and drying beef, blanching, cutting and drying carrots, cutting and drying onions and sweet peppers, drying seaweed, cooking and drying lentils, mixing of the listed components with a dry whey protein concentrate, food structurant, sodium chloride and mineral mixture and crushing (Shazzo F.R., Kogai BC, Kasyanov G.I. Food technology for children of preschool and school age - Krasnodar: KNIIHP, 2003, p.170-197).

The disadvantage of this method is the need to restore the target product before use.

The technical result of the invention is to obtain the target product, suitable for use in kind.

This result is achieved by the fact that in the method of producing a dry product for schoolchildren’s food, which involves preparing recipe components, cutting onions, blanching and cutting carrots, drying and mixing with salt, according to the invention, the use of skinned fish fillet as part of the recipe components trepangs, fresh white cabbage and triticale groats, which, after preparation, are blanched and ground in a spinning top, as well as butter, which after preparation they are poured, carrots and onions are crushed on a spinning top before mixing, the components chopped on the top are mixed with butter, water and sodium chloride, and then homogenized and molded, the molded mixture is dried, dried by freeze-drying, and the components are used at the next flow rate, wt .h .:

skinned fish fillet 320 trepangs 370.31 carrot 117-120 onion 117-118.5 White cabbage 122.5 triticale groats 102 butter 85 salt 12 water before mixture 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared skinned fish fillets, trepangs, fresh white cabbage and triticale groats are blanched in drinking water until tender and chopped in a spinning top. Prepared carrots are blanched, chopped and chopped on a spinning top, prepared onions are chopped and chopped on a spinning top. The listed components are mixed with melted butter, water and sodium chloride at the above consumption of components.

The consumption of all components, except water, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first. Water consumption is selected to provide the necessary viscoplastic properties of the mixture and the structure of the target product.

The resulting mixture is homogenized, molded in the form of curly products and subjected to freeze-drying to obtain the target product.

The target product is a porous brittle curly product with a brittle absorbable texture from light yellow to golden brown, has a salty taste with a characteristic shade of fish and vegetables without extraneous smacks, and a pleasant fish and vegetable aroma. It contains 14.4% protein, 8.8% fat and 17.2% carbohydrates. According to the composition of amino acids and biologically active substances, the product can be recommended for food of school children.

Due to its organoleptic properties, the product can be eaten in its natural form or as a supplement to the first lunch fish dishes.

Claims (1)

A method of producing a dry baby food product, which includes preparing the recipe components, cutting onions, blanching and cutting carrots, drying and mixing with salt, characterized in that the composition of the recipe components additionally use skinned fish fillet, trepangs, fresh white cabbage and triticale groats which, after preparation, are blanched and ground on a spinning top, as well as butter, which after preparation is melted, carrots and onions are ground before mixing are worn in a top, components ground in a top are mixed with butter, water and salt, and then homogenized and molded, the molded mixture is dried, freeze-drying is performed, and the components are used at the following flow rate, parts by weight: Skinless Fish Fillet 320 Trepangi 370.31 Carrot 117-120 Onion 117-118.5 White cabbage 122.5 Groats triticale 102 Butter 85 Salt 12 Water Before the mixture is 1000