RU2325820C2 - Manufacturing method of semiproduct - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: manufacturing method of the frozen semiproducts from carrots and/or beets characterised by prepeeling and heat processing with the subsequent combining with semolina, cottage cheese and granulated sugar in the ratio of 2:2,5:1 in quantity of 70% from weight of a vegetable raw material. Then it is spent formation and flouring in crackers or flour. Finished semiproducts are frozen at temperature - 18÷2°C. The offered invention allows receiving of semiproducts with the best organoleptic indicators.

EFFECT: reception of semiproducts with the improved organoleptic indicators.

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Description

The invention relates to the food industry, in particular the production of semi-finished products from carrots and beets in the catering network and in the food industry.

A known method of cooking meatballs from carrots and beets (recipes No. 222, 232 of the Collection of recipes for dishes and culinary products for catering establishments. M., 1994. - 618 s). The cooking method consists of the following steps: preparing raw materials (carrots and beets), preparing vegetable masses, brewing semolina, adding and mixing raw materials (salt, eggs, cottage cheese), molding and breading (in flour or breadcrumbs). The disadvantage of this method, which impedes industrial implementation, is the long and laborious cooking process, as well as the used method of heat treatment (frying in the main way), which worsens the organoleptic quality indicators (the taste is fat).

As the closest analogue, a method for the production of semi-finished products from carrots and beets was selected (TU 28-12-84). The method consists in preparing raw materials (carrots and beets are sorted, calibrated, washed), followed by cooking in water. The disadvantages of the method include the fact that the vegetables are cooked unpeeled, which complicates the process of subsequent processing, since this process is non-mechanized.

The technical solution is to develop a technology for the preparation of semi-finished products from carrots and beets, which contributes to the expansion of the existing assortment of semi-finished products, applicable to modern industrial production methods with minimal labor costs.

The technical result is achieved due to the fact that the vegetables are previously peeled, and then subjected to heat treatment - steaming in steam boilers (in consistency and taste, carrots reach readiness after 45 ± 5 minutes, beets - after 60 ± 5 minutes), introduced raw fillers, mix, mold, cool and freeze to a temperature of -18 ± 2 ° C. The production method is as follows: preparation of vegetable mass (carrots and beets are peeled, steamed, chopped on a washing machine), the introduction of raw materials (semolina, sugar and cottage cheese in a ratio of 2: 2.5: 1 in the amount of 70% by weight of vegetable raw materials), stirring, molding, cooling and freezing to a temperature of -18 ± 2 ° C. Semolina is introduced in a thin stream into the prepared vegetable mass, heated to a temperature of 85 ° C, brewed for 3 minutes. The cottage cheese is pre-wiped (through a sieve) and introduced into the vegetable mass. Semolina is introduced to increase the mass fraction of solids, and cottage cheese - to obtain the necessary structural, mechanical and organoleptic properties. Molded products in the form of sticks, which are then breaded in wheat breadcrumbs, which absorb excess free water from the surface of the products, thereby forming a crisp.

The invention is illustrated in figures 1, 2, 3. Figure 1 shows the water-binding ability of vegetable masses depending on the mass fraction of semolina. Water-binding ability is influenced not only by vegetable fibers, but also semolina, which is necessary for binding free water. Since the vegetable tissue of vegetables does not have sufficient water-binding ability, for the desired consistency we introduce semolina, which is rich in dry substances and is a good raw material for water binding. The proportion of semolina as a filler significantly affects the ability to retain moisture in a vegetable base. When semolina was added to the carrot mass (1) in an amount of 3.5%, the water-binding capacity was 39%. When the same amount of semolina was added to the carrot-beetroot (2) and beetroot mass (3), the water-binding capacity was 37 and 33%, respectively. Obviously, with an increase in the amount of introduced component in the product, a greater amount of free moisture is associated.

Based on the analysis of the experimental results, we can conclude about the effect of the introduced fillers. The amount of fillers significantly affects the moisture-binding ability of the product. Obviously, with an increase in the amount of semolina, the water-binding capacity increases. It is recommended to heat-cook semi-finished products in a frozen state, which, after deep-frying, have sufficient strength and have a crispy crust.

We studied the structural and mechanical characteristics of semi-finished products, determined the shear stress θ ₀ as one of the important rheological characteristics of the material, which serves to assess the strength of its structure under various thermal conditions (in chilled, frozen and thawed form). The research results are presented in figure 2 (a, b):

a - carrot masses; b - carrot and beetroot mass.

Based on the presented results, we can conclude about the strength properties of vegetable masses. The strength of the semi-finished products is directly dependent on the value of the ultimate shear stress, i.e. the higher these values, the higher the strength characteristics. The strength of freshly prepared semi-finished products (5, 8) decreases with increasing amount of introduced cottage cheese. This is because the cottage cheese contains a large amount of water (more than 70%). In the study of frozen semi-finished products (4, 7), the strength of vegetable masses has an inverse relationship, i.e. as the amount of curd introduced increases, the value of the ultimate shear stress increases. Thus, the strength of frozen semi-finished products increases, which is important during temperature storage, during transportation. The quality of semi-finished products depends on storage conditions and conditions. To assess the strength of semi-finished products, the ultimate shear stresses of thawed samples were determined. The strength of thawed semi-finished products (6, 9) is slightly lower than the strength of freshly prepared semi-finished products. This is due to the fact that during freezing, water partially destroys the structure of vegetable cells, as a result of which water enters the intercellular space and when defrosting, the water-binding capacity of vegetables decreases, which in turn is a decrease in strength.

The mass fraction of semolina and cottage cheese affects not only the distribution of dry substances, but also the organoleptic quality indicators, which are determining factors in determining the amount of fillers added to vegetable masses. The dependence of organoleptic quality indicators on the amount of fillers introduced is shown in Fig.3.

Organoleptic evaluation of the studied masses allowed us to conclude that carrot semi-finished products (10, 12) with the amount of cottage cheese 7.5% and the amount of semolina 5.5% have the best organoleptic characteristics. For the preparation of carrot and beetroot semi-finished products (11, 13), the optimal amount of semolina and cottage cheese is 5.5%. Vegetables with such a content of fillers are easy to shape and, after deep-frying, have sufficient density, elastic consistency, and a crisp. Vegetable masses with a filler content of less or more than the amount indicated above are poorly molded, have a loose or viscous, viscous consistency, products easily break during subsequent heat treatment.

Example 1 of the method

Take 560 kg of carrots, peel and steam at a temperature of 98 ° C for 45 minutes. Carrots are cooled to a temperature of 20 ° C, then chopped on a washing machine. We warm the carrot mass to a temperature of 85 ° C and introduce 142.5 kg of semolina, 178.2 kg of cottage cheese and 71.3 kg of granulated sugar in a ratio of 2: 2.5: 1 in the amount of 70% of the mass of vegetable raw materials, mix well . Semolina is introduced in a thin stream into the prepared carrot mass with continuous stirring, brew for 3 minutes. From the finished mass we form cylindrical sticks (diameter 1.5 cm and length 5-6 cm), breading 48 kg of crackers. The yield of carrot semi-finished products is 1000 kg. Ready-made semi-finished products are frozen to a temperature of -18 ± 2 ° С.

Example 2 of the method

We take 560 kg of beets, peel and steam at a temperature of 98 ° C for 60 minutes. The beets are cooled to a temperature of 20 ° C, then chopped on a washing machine. We heat the beetroot to a temperature of 85 ° C and introduce 142.5 kg of semolina, 178.2 kg of cottage cheese and 71.3 kg of granulated sugar in a ratio of 2: 2.5: 1 in the amount of 70% of the mass of vegetable raw materials, mix well . Semolina is introduced in a thin stream into the prepared beetroot mass with continuous stirring, brew for 3 minutes. From the finished mass we form cylindrical sticks (diameter 1.5 cm and length 5-6 cm), breading 48 kg of crackers. The output of beetroot semi-finished products is 1000 kg. Ready-made semi-finished products are frozen to a temperature of -18 ± 2 ° С.

Example 3 of the method

We take 280 kg of carrots and 280 kg of beets, peel and steam at a temperature of 98 ° C for 45 minutes and 60 minutes, respectively. Cook vegetables separately. Cool vegetables to a temperature of 20 ° C, then grind on a washing machine. To prepare carrot and beet sticks, we combine carrots and beets in a ratio of 1: 1. We warm the vegetable mass to a temperature of 85 ° C and introduce 142.5 kg of semolina, 178.2 kg of cottage cheese and 71.3 kg of granulated sugar in a ratio of 2: 2.5: 1 in the amount of 70% of the mass of vegetable raw materials, mix well . We introduce semolina in a thin stream into the prepared vegetable mass with continuous stirring, brew for 3 minutes. From the finished mass we form cylindrical sticks (diameter 1.5 cm and length 5-6 cm), breading 48 kg of crackers. The yield of carrot and beetroot foods is 1000 kg. Ready-made semi-finished products are frozen to a temperature of -18 ± 2 ° С.

Cooking technology: root crops - carrots and beets are prepared as follows: peel carrots and beets and steam for 45 minutes and 60 minutes, respectively. Cook vegetables separately. Cool vegetables to a temperature of 20 ° C. Then grind the cooked carrots and beets on a washing machine. To prepare carrot and beet sticks, carrots and beets are combined in a 1: 1 ratio. Warm the vegetable mass to a temperature of 85 ° C and introduce semolina, cottage cheese and granulated sugar in a ratio of 2: 2.5: 1 in the amount of 70% of the mass of vegetable raw materials, mix well. Semolina is introduced in a thin stream into the prepared vegetable mass with continuous stirring, brewed for 3 minutes. Form cylindrical sticks from the finished mass (diameter 1.5 cm and length 5-6 cm), breading in breadcrumbs. Freeze ready-to-cook foods to a temperature of -18 ± 2 ° С. Recommended heat treatment is deep-frying.

An analysis of the quality parameters of the finished products showed that the new product, in comparison with the analogue, has a more attractive appearance (the shape of a cylindrical stick), can be cooked frozen, characterized by better organoleptic characteristics due to the addition of cottage cheese and granulated sugar.

Comparative characteristics of the modes of heat treatment of root crops by the example of carrots are shown in table 1.

Table 1
Comparative characteristics of carrots in different modes of heat treatment Indicators Heat Treatment Modes steaming, min cooking in water, min thirty 45 60 thirty 45 60 Color bright orange orange with a grayish tint orange yellow bright yellow yellow Consistency unevenly cooked, the middle is tough evenly cooked boiled soft unevenly cooked, hard evenly cooked, dense boiled soft Taste and smell peculiar to raw carrots peculiar boiled carrots steamed carrots peculiar to raw carrots peculiar boiled carrots overcooked carrots Viscosity, sec 89.0 ± 1.5 86.5 ± 1.5 83.4 ± 1.5 86.0 ± 1.5 82.0 ± 1.5 80.0 ± 1.5 Mass fraction of solids, g / 100 g 10.5 ± 0.1 10.7 ± 0.1 10.9 ± 0.1 10.2 ± 0.1 9.9 ± 0.1 9.4 ± 0.1

According to the proposed method, the vegetables are ground on a washing machine at a temperature of 20 ° C. The degree of grinding of boiled carrots 0.3 ± 05 cm, beets 0.4 ± 0.05 cm. According to the solids content and viscosity, the resulting carrot mass forms a structure with a higher water-holding ability.

Organoleptic indicators of vegetable semi-finished products meet the requirements presented in table 2.

table 2
Organoleptic evaluation of the quality of semi-finished vegetables The name of indicators Characteristic Appearance The shape is in the form of a cylindrical stick with a diameter of 1.5 cm and a length of 5-6 cm. The sticks are smooth, undeformed. The breading is uniform, without cracks; Color Carrot sticks - light orange, carrot and beetroot - dark pink; Consistency Dense semolina and cottage cheese are evenly distributed Taste and smell (after deep-frying) Sweet, in carrot sticks the taste is carrot-curd, in carrot-beetroot - beet-curd; characteristic of vegetable raw materials with a slight sour-milk smell.

Claims (1)

A method for the production of frozen semi-finished products from carrots and / or beets, characterized in that the carrots and / or beets are previously peeled and subjected to heat treatment, followed by combining with semolina, cottage cheese and granulated sugar in a ratio of 2: 2.5: 1 in the amount of 70% by weight of vegetable raw materials, then molding and breading are done in breadcrumbs or flour, the prepared semi-finished products are frozen at a temperature of -18 ± 2 ° C.

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