RU2280380C2 - Method for production of dry infant nutrition formula - Google Patents

Abstract

FIELD: production of dry nutrition formula for schoolchild.

SUBSTANCE: claimed product is produced by formula component preparation, namely onion cutting, carrot blanching and cutting, drying and blending with table salt. As additional components skinned fish fillet, cauliflower, beet, and wheat grain are used which after preparation are blanched and ground in chopper, as well as milk butter which is melted after preparation. Carrot and onion are ground in chopper before blending, ground components are blended with milk butter, water and table salt, followed by homogenizing and forming. Formed mixture is dried by freeze-drying. All component are used in specific ratio.

EFFECT: ready for use target product.

Description

The invention relates to food production technology for schoolchildren.

A known method of producing a dry product for baby food, 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 bell peppers, drying sea kale, cooking and drying lentils, mixing the above components with a dry whey protein concentrate, food structurant, table salt and mineral mixture and crushing (Shazzo F.R., Kogai VS, Kasyanov G.I. Technology of production of food products Nia for children of preschool and school age - Krasnodar. KNIIHP, 2003, s.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 baby food, which involves preparing the recipe components, cutting onions, blanching and cutting carrots, drying and mixing with table salt, according to the invention, skinned fish fillets, raps are also used in the recipe components , cauliflower, beets and wheat grits, which, after preparation, are blanched and ground in a spinning top, as well as butter, which, after preparation, is melted, carrots and turnips Before mixing, the onions are crushed on a spinning top, the components chopped on the top are mixed with butter, water and sodium chloride, and then homogenized and molded, the molded mixture is dried, freeze-dried, and the components are used at the following flow rate, parts by weight:

skinned fish fillet 266 rapans 185 carrot 175.5-180 onion 175.5-177.75 beet 124-129 cauliflower 60 Wheat groats 51 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, raps, cauliflower, beetroot and wheat grits are blanched in drinking water until tender and ground 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 fragile absorbable texture from light pink to light brown in color, has a salty taste with a characteristic shade of fish and vegetables without extraneous smacks and a pleasant fish and vegetable aroma. It contains 12.3% protein, 7.9% fat and 12.2% 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 product for baby food, 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 skinless fish fillets, rapans, cauliflower, beets and wheat grits, which, after preparation, are blanched and ground in a spinning top, as well as butter, which, after preparation, is melted, carrots and onions are ground before mixing a gyroscope, comminuted on gyroscope components were mixed with butter, common salt and water, and then homogenized and molded, is subjected to drying the molded mixture, drying is performed by the sublimation method, and the components used in the following flow, pbw .: Skinless Fish Fillet 266 Rapana 185 Carrot 175.5-180 Onion 175.5-177.75 Beet 124-129 Cauliflower 60 Wheat groats 51 Butter 85 Salt 12 Water Before the mixture is 1000