RU2352127C1 - Frozen products manufacturing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.

EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.

Description

The invention relates to the food industry, and in particular to methods of storing fish and fish products, meat, vegetables, fruits by coating with a protective shell, and can be used to obtain protective shells for storing food products in meat, dairy, fruit and vegetable and other areas of the food industry and Agriculture.

A known method of storing meat and meat products by applying a film-forming 1% aqueous solution of low methoxylated pectin (AS No. 1695865) to preserve the color of the product and prevent drying during storage.

The closest technical solution to the claimed is a method of forming a protective coating for storing fish products by applying a film-forming composition, including cooling the surface of fish products, as the main film-forming composition using a solution of chitosan in the following ratios of ingredients, wt.%:

chitosan 0.5-4.0 acetic acid 1.0-3.0 water rest,

the application process is carried out at a temperature of the composition and surface of the fish products not higher than 4 ± 1 ° C and -18 ± 1 ° C, respectively, and after its completion, the fish products are kept at a temperature not higher than -15 ° C mainly for 10-20 minutes forming a uniform outer coating layer.

The disadvantage of this method is the high cost of the film-forming composition due to the presence of chitosan in it, the acetic acid used in the solution to more completely dissolve the chitosan cannot but affect the taste of the final food product. The resulting film retains fish products for a short time, without increasing the nutritional, organoleptic and aesthetic properties of the frozen product. In addition, the proposed method is not technological. Manufacturability is the simplicity of the method when releasing a large amount of product and, in addition, the ability to use conveyor lines.

The technical result of the proposed invention is the creation of a helium film frozen directly on the surface of the food product, with high organoleptic properties, increasing the shelf life of food products, providing the ability to increase the speed and, thereby, the productivity of the process.

The proposed technical result is achieved in a method for producing food products, which consists in applying to the surface of frozen food products a solution consisting of:

pectin-lecithin gel of the following composition, weight. hours:

Purified drinking water 77.35-104.65

Xanthan gum 1.7-2.3

Agar agar 0.85-1.15

Apple Pectin 0.85-1.15

Potassium Sorbate 0.85-1.15

Gum arabic 1.7-2.3

Sodium benzoate 0.68-0.92

Sorbic acid 0.85-1.15

Phosphoric acid 0.43-0.57

Lecithin 0.43-0.57

and a flavor enhancer solution of the following composition, weight. hours:

Drinking water 46-62

Food iodized salt 0.85-1.15

Sugar 0.85-1.15

Sodium guanylate 0.85-1.15

Sodium Inosinate 0.85-1.15

Succinic acid 1.7-2.3

Monosodium Glutamate 7-13

Monopropylene glycol 25.5-34.5

taken at 500-700 weight. including water in an amount of 5-15 weight. including pectin-lecithin gel and 5-15 weight. including a solution of flavor enhancer, followed by placement in the resulting solution of frozen foods.

Production of concentrated pectin-lecithin gel.

We prepare the gel in a conventional syrup boiler with blades for mixing the mass.

The whole process occurs with constant mixing of the jelly-like mass of the gel at a speed of 1 revolution in 2 seconds.

The composition of the pectin-lecithin gel is as follows, weight. hours:

1. Purified drinking water 77.35-104.65

2. Xanthan gum 1.7-2.3

3. Agar-agar 0.85-1.15

4. Apple pectin 0.85-1.15

5. Potassium sorbate 0.85-1.15

6. Gum arabic 1.7-2.3

7. Sodium benzoate 0.68-0.92

8. Sorbic acid 0.85-1.15

9. Phosphoric acid 0.43-0.57

10. Lecithin 0.43-0.57

Pour water into the syrup boiler, heat to 90 ° C, turn on the blades to mix the mass, and gradually lay the xanthan gum. Mix until the gum is completely dissolved and a homogeneous, jelly-like mass is obtained.

Lower the temperature of the mass to 50 ° C. Gradually lay agar-agar. After complete laying of the component and obtaining a dispersed mixture, we gradually raise the temperature to 120 ° C. Mix the gel until the agar agar is completely dissolved.

Lower the temperature to 80 ° C, gradually add pectin and wait for the complete dissolution of the component.

We cool the gel mass to 40 ° C and add the remaining components to the boiler with the condition: each next component is added after complete dissolution of the previous one.

If you underestimate or increase the weight when laying any of the components, the other component may not dissolve or precipitate during cooking or during storage of the finished pectin-lecithin gel. In addition, improper laying of the weight of any component can lead to the formation of insoluble clots during storage of the concentrated gel or in a container when processing an ice cream product. This means that the composition of the helium solution will be unstable, which will lead to the fact that a high molecular weight lattice will not form in the frozen shell, and the properties that need to be obtained will be completely lost.

After obtaining a homogeneous translucent kisselic mass, turn off the tena, and continue to mix the mass until it reaches room temperature. Stirring the acid mass while lowering the temperature prevents delamination of the gel structure and makes it possible to more quickly and uniformly dissolve additional food additives in the gel.

After lowering the temperature below 40 ° C, vitamins, microelements and other food additives can be added to the gel to increase the nutritional value of the final product, for example, if we are preparing a pectin-lecithin shell for processing cod fish, you can add vitamin D, vitamins A, E, K , C, ascorbic acid, and / or other food and / or biologically active additives in the required amounts in accordance with the accompanying documents on the use of dietary supplements, vitamins, trace elements or other additives similar in their properties.

At a temperature of 30-40 ° C, vitamins or microelements dissolve quite quickly in the gel without losing their useful qualities, but if the temperature is above 50 ° C, the vitamins and microelements partially decompose into their constituent parts, as a result, additional food additives completely lose their value .

The finished pectin-lecithin gel is filtered through a gauze single layer filter.

Ready concentrated pectin-lecithin gel should not have taste or smell, clots or flakes. The whole mass should be cloudy and translucent and look like a mass of molten polyethylene.

The strained mass is poured into cans of materials intended for the storage of cold food products.

The shelf life of concentrated pectin-lecithin gel at room temperature is 30 days from the date of manufacture.

Making a concentrated flavor enhancer.

The flavor enhancer is prepared in a conventional syrup boiler equipped with blades for mixing the mass.

The whole process occurs with constant mixing of the mass.

The norm of bookmark ingredients, weight. hours:

1. Drinking water 46-62

2. Food iodized salt 0.85-1.15

3. Sugar 0.85-1.15

4. Sodium guanylate 0.85-1,

5. Sodium inosinate 0.85-1.15

6. Succinic acid 1.7-2.3

7. Monosodium glutamate 7-13

8. Monopropylene glycol 25.5-34.5

A method of cooking a flavor enhancer.

Drinking water is heated to 40-50 ° C and gradually add all the ingredients in the above sequence with the condition: each subsequent component is laid after complete dissolution of the previous one.

A temperature of 40 to 50 ° C allows all components to dissolve quickly without loss of component quality.

After cooking, the finished flavor enhancer is cooled to room temperature, filtered through a single-layer gauze filter and poured into canisters designed to store cold food.

Ready concentrated flavor enhancer should be transparent, should not have taste, smell, clots, flakes and sediment.

The shelf life of the flavor enhancer is 60 days from the date of manufacture.

The weight parts of the components are selected so that during cooking and during storage of the finished flavor enhancer, the components do not crystallize and do not precipitate in the form of flakes or in the form of a precipitate, which is equivalent to a loss in quality and the properties of the flavor enhancer we need.

To obtain the properties of the lecithin-pectin shell we need, it is necessary to have both concentrated pectin-lecithin gel and a concentrated flavor enhancer in a weak helium solution.

A protective coating solution consisting of pectin-lecithin gel and a concentrated flavor enhancer is prepared immediately before use.

In a container made of any material intended for storage of cold food products, pour drinking water in an amount of 500-700 weight. hours

It is advisable to cool the water to a temperature of +1 - + 3 ° C with the help of a water-cooling installation by adding some part of ice to the tank instead of water or in any other way.

Next, 5 to 15 weight are added to the container. including concentrated pectin-lecithin gel and mix thoroughly until a homogeneous mass.

If less than 5 weight is added to the solution. including gel, then due to the low concentration of the gel in the solution do not receive the necessary properties of the shell.

Concentration of more than 15 weight. including gel in solution does not add any useful qualities to the shell.

Next, 5 to 15 weight are added to the resulting weak gel. including flavor enhancer and mix until a homogeneous mass. If less than 5 weight is added to the solution. h. taste enhancer, because of the weak concentration of the taste enhancer in solution do not get the necessary properties of the shell.

Concentration of more than 15 weight. including taste enhancer in solution does not add any useful qualities to the shell.

If we need to emphasize or express more strongly the taste of fish or semi-finished fish product, add concentrated flavoring “Seafood” or “Salmon” to the resulting solution, depending on the type or breed of processed fish, in the amount of 0.017-0.023 weight. o'clock, natural concentrated flavor "Lime" in an amount of 0.017-0.023 weight. o'clock, natural concentrated flavoring "Fresh cucumber" in an amount of 0.017-0.023 weight. h. The concentration of flavorings is selected as follows: less than 0.017 weight. including not give us the desired result, more than 0,023 weight. hours can give too strong a smell and taste of flavorings, bordering on unpleasant organoleptic sensations.

If we need to emphasize or better express the taste of berries, we add the concentrated flavoring “Cherry”, “Apricot”, “Strawberry” or other fruit flavoring to the resulting solution, depending on the berries or fruits currently being processed, in the amount of 0.017-0.023 weight. o'clock, natural concentrated flavor "Lime" in an amount of 0.017-0.023 weight. h. In addition to flavorings, we add the Ponso food coloring, or another food coloring, or a mixture of food coloring, which we need at the moment, in the amount of 0.03-1.0 weight. h. The concentration of flavorings is selected as follows: less than 0.017 weight. hours will not give the result we need, 0.023 weight. hours can give too strong a smell and taste of flavorings, bordering on unpleasant organoleptic sensations.

If we need to emphasize or express more strongly the taste of the pieces of vegetables, then we add the natural concentrated pumpkin flavoring in the amount of 0.017-0.023 weight to the resulting solution. o'clock, natural concentrated flavoring "Lemon" or "Lime" in an amount of 0.017-0.023 weight. h. In addition to flavorings, we add the food coloring “Tartrazine”, the water-soluble coloring “Betakarotin” or other (other) food coloring, which is necessary for us to even out and express the color of fresh pumpkin, or a mixture of food coloring, which we currently need, in the amount of 0.03-1.0 weight. hours

The concentration of flavorings is selected as follows: less than 0.017-0.023 weight. hours will not give the result we need, 0.023 weight. hours can give too strong a smell and taste of flavorings, bordering on unpleasant organoleptic sensations.

The concentration of dyes is selected in such a way as to improve and even out the color of the pieces of pumpkin. The concentration of the dye is less than 0.03 weight. h. It will not give the result we need with regard to improving color. The concentration of the dye is more than 1.0 weight. o'clock will not give us a more beautiful improved color of pumpkin slices, on the contrary, in the process of defrosting, excess dye will begin to separate from the finished product.

The resulting shell is a weak gel, frozen directly on the surface of frozen fish, frozen fish semi-finished products or frozen seafood, fruits, vegetables and other frozen products.

In addition to immersion in a bath, frozen products can be processed in any other way, for example, in enrobing machines of conveyor, drum, scenting or other type by pouring ice cream on the product, freezing the product directly in the solution, applying a layer of the shell using nozzles in glazing machines for processing shrimps or any other way.

Example No. 1. Preparation of a solution for the shell and the process of processing ice cream natural fish semi-finished product "Cod" filet without skin.

In a container made of any material intended for the storage of cold food, we pour drinking water in an amount of 550 weight. hours

The water is cooled to a temperature of + 1 ° C using a water-cooling installation by adding to the tank any part of the ice instead of water or in any other way.

Next, 8 weight is added to the container. including concentrated pectin-lecithin gel and mix thoroughly until a homogeneous mass.

The composition of the gel is the following, weight. hours:

Purified drinking water 80

Xanthan Gum 2

Agar Agar 1

Apple Pectin 1

Potassium Sorbate 0.9

Gum Arabic 1.8

Sodium Benzoate 0.7

Sorbic acid 1.1

Phosphoric acid 0.5

Lecithin 0.5

Next, 9 wt. including flavor enhancer and mix until a homogeneous mass. The flavor enhancer solution has the following composition, weight. hours:

Drinking water 50

Food-grade iodized salt 0.9

Granulated sugar 1

Sodium guanylate 1.15

Sodium Inosinate 1.15

Succinic acid 1.7

Monosodium glutamate 7

Monopropylene glycol 25.5

If it is necessary to emphasize or express more strongly the taste of fish or fish semi-finished product, concentrated flavoring “Cod” in the amount of 0.02 weight is added to the resulting solution. hours, a natural concentrated flavor "Lime" in an amount of 0.02 weight. o'clock, natural concentrated flavoring "Fresh cucumber" in an amount of 0.02 weight. hours

In the finished solution dipped frozen fish piecewise or block freezing. Frozen fish is dipped into the solution as many times as necessary until the calculated layer of the pectin-lecithin shell is reached. For example, 1 dipping gives a shell layer with a thickness of 0.5-1 mm or 3-5% of the mass of frozen fish, 3-4 dipping gives a shell with a thickness of 2-4 mm or 18-20% of the mass of frozen fish.

If the percentage of lecithin-pectin shell is 18-25% by weight of the processed product, then:

at a temperature of -18 ° C the shelf life of fish natural or chopped semi-finished products is at least 1 year from the date of manufacture,

at a temperature of -21-24 ° C the shelf life of fish natural or chopped semi-finished products is at least 24 months from the date of manufacture.

At 18-20% by weight of frozen fish (shell crust 2-4 mm), meat of even skinned fish does not undergo any changes during prolonged storage. Because microcracks, caverns and chips do not occur in the pectin-lecithin shell; fats and proteins are not exposed to oxygen contained in the air.

Products during storage do not lose their natural color, do not oxidize and do not deteriorate.

The pectin-lecithin shell does not evaporate from the surface of the carcasses during storage, does not chip in the form of crumbs of ice from the surface of the processed product, does not accumulate in consumer or transport containers in the form of dirty snow. The shell does not become cloudy due to the appearance of microcracks in the thickness of the shell.

The type of frozen products processed in the pectin-lecithin shell corresponds to aesthetic ideas of a person about fresh-frozen food.

The product itself, covered with a pectin-lecithin shell, resembles bright varnished toys, as the whole product is beautifully and evenly covered with a transparent, shiny ice-cold glassy crust, smoothing corners and bumps.

After defrosting, the fish does not have an unpleasant stale “stale” smell, usually inherent in frozen fish, glazed with ordinary water.

During heat treatment, the smell and taste of fish oil does not appear, the smell and taste of phenols inherent in such fish as sharks, salmon, flounder, cod sharply decrease or completely disappear.

When defrosting up to 15% by weight, the shell is absorbed into the surface of the fish, because the pectin-lecithin shell contains monopropylene glycol (water retainer) and is both a water-increasing and a water-holding additive. When defrosting, carcasses or half-carcasses of fish gain weight lost during processing and freezing of fish, become more moist, juicy, and accordingly more tasty.

Natural flavors included in the shell allow you to express, enhance the taste and smell of processed fish (for example, in the production of cod fillets, concentrated lime or lemon juice and the natural flavor of “Fresh Cucumber” are used to simulate the smell and taste of freshly caught cod).

The ability of the shell to soak into the surface of the fish during defrosting allows to fortify products, because during heat treatment, most of the vitamins and minerals decompose, then we can increase their concentration in the finished culinary product.

Example No. 2. Preparation of a solution for the shell and the processing of frozen cherries.

The solution for the shell is made immediately before use.

Drinking water in the amount of 600 weight is poured into a container made of any material intended for storage of cold food products. hours

Water is cooled to a temperature of + 3 ° C with the help of a water-cooling installation by adding to the tank any part of the ice instead of water or in any other way.

Then add to the tank 15 weight. including concentrated pectin-lecithin gel and mix thoroughly until a homogeneous mass.

Purified drinking water 90 wt. hours

Xanthan gum 1.9 wt. hours

Agar agar 1.15 weight. hours

Apple Pectin 1.10 wt. hours

Potassium sorbate 0.85 weight. hours

Gum arabic 2.1 weight. hours

Sodium benzoate 0.80 weight. hours

Sorbic acid 0.85 weight. hours

Phosphoric acid 0.49 weight. hours

Lecithin 0.5 wt. hours

Next, 15 weight is added to the resulting weak gel. including flavor enhancer and mix until a homogeneous mass.

Drinking water 50 weight. hours

Food-grade iodized salt 0.9 wt. hours

Granulated sugar 1.15 weight. hours

Sodium guanylate 0.85 weight. hours

Sodium inosinate 1.10 weight. hours

Succinic acid 1.9 wt. hours

Monosodium glutamate 9 wt. hours

Monopropylene glycol 28.5 weight. hours

If you want to emphasize or express the taste of berries more strongly, add concentrated flavoring “Cherry” in the amount of 0.023 weight to the resulting solution. hours, a natural concentrated flavor "Lime" in the amount of 0.023 weight. h. In addition to flavorings add food coloring "Ponceau", or other food coloring, or a mixture of food coloring, necessary at the moment, in the amount of 0.5 weight. hours

Frozen berries of single or block freezing are dipped into the finished shell solution. Frozen cherries are dipped into the solution as many times as necessary until the calculated layer of the pectin-lecithin shell is reached. For example, 1 dipping gives a coating layer with a thickness of about 0.01-0.5 mm or 3-5% by weight of frozen berries, 3-4 dipping gives a coating with a thickness of about 0.2-0.8 mm or about 18-20% of mass of frozen berries.

Pectin-lecithin shell is a weak gel, frozen directly on the surface of frozen berries, frozen fruits, vegetables, mushrooms.

In addition to immersion in a bath, frozen fruits can be processed in any other way, for example, in enrobing apparatuses of conveyor, drum, scenting or other type by pouring ice cream on the product, freezing the product directly in pectin-lecithin solution. On small berries (cherries, strawberries, cranberries, lingonberries) it is possible to apply a layer of the shell with the help of nozzles in glazing machines for processing shrimp or in any other way.

If the percentage of lecithin-pectin shell is 18-25% by weight of the processed product, then at a temperature of -18 ° C the shelf life of berries and fruits reaches 2 years.

Example No. 3. Preparation of a solution for the shell and the process of processing frozen lump pumpkin (peeled or peeled). In the same way, you can process sliced zucchini, whole or sliced eggplant, squash, and other large or small vegetables.

In a container made of any material intended for the storage of cold food, we pour drinking water in an amount of 700 weight. hours

It is desirable to cool the water to a temperature of + 2 ° C with the help of a water-cooling installation by adding some part of ice to the tank instead of water or in any other way.

Then add to the tank from 10 weight. including concentrated gel and mix thoroughly until a homogeneous mass.

Purified drinking water 101 wt. hours

Xanthan gum 2.3 weight. hours

Agar-agar 0.95 weight. hours

Apple pectin 0.95 weight. hours

Potassium sorbate 0.95 weight. hours

Gum arabic 1.9 weight. hours

Sodium benzoate 0.78 weight. hours

Sorbic acid 0.95 weight. hours

Phosphoric acid 0.53 weight. hours

Lecithin 0.57 weight. hours

Then add to the obtained weak gel 10 weight. including flavor enhancer and mix until a homogeneous mass.

Drinking water 56 weight. hours

Iodized food salt 1.0 wt. hours

Granulated sugar 0.90 weight. hours

Sodium guanylate 0.95 weight. hours

Sodium inosinate 1.15 weight. hours

Succinic acid 2.1 wt. hours

Monosodium glutamate 9 wt. hours

Monopropylene glycol 25.5 weight. hours

Add to the obtained weak jelly 5-15 weight. including carrot juice filtered through a filter (3 layers of gauze).

Natural concentrated pumpkin flavoring is added to the resulting solution in an amount of 0.017 weight. o'clock, natural concentrated flavoring "Lemon" or "Lime" in an amount of 0.017 weight. h. In addition to flavorings, we add the food coloring “Tartrazine”, the water-soluble coloring “Betakarotin” or other (other) food coloring, which is necessary for us to even out and express the color of fresh pumpkin, or the mixture of food coloring we need at the moment in quantity 1.0 weight hours

In the finished solution for the shell, dip the frozen pieces of pumpkin piecewise or block freezing. Frozen pieces of pumpkin are dipped into the solution as many times as necessary until the calculated layer is reached. For example, 1 dipping gives a shell layer with a thickness of about 0.01-0.5 mm or 3-5% by weight of frozen pumpkin, 3-4 dipping gives a shell with a thickness of about 0.2-0.8 mm or about 18-20% of masses of frozen pieces of pumpkin.

If the percentage of lecithin-pectin shell is 18-25% by weight of the processed product, then at -18 ° C the shelf life of frozen vegetables can reach 2 years.

In addition to immersion in a bath, frozen vegetables can be processed in any other way, for example, in enrobing apparatuses of conveyor, drum, scenting or other type by pouring ice cream on the product, freezing the product directly in pectin-lecithin solution. On small pieces, it is possible to apply a layer of the shell using nozzles in glazing machines for processing shrimp or in any other way.

At 18-20% by weight (shell crust 2-4 mm), the pulp of plant products, even with the skin peeled, does not undergo any changes during prolonged storage. Because microcracks, caverns and chips do not occur in the pectin-lecithin shell, fats and proteins contained in plant foods are not exposed to oxygen contained in the air, and trace elements and vitamins are also stored accordingly.

Products during storage do not lose their natural color, do not oxidize and do not deteriorate.

The pectin-lecithin shell does not evaporate from the surface of the products during storage, does not chip in the form of crumbs of ice from the surface of the processed product, does not accumulate in consumer or transport containers in the form of dirty snow. The shell does not become cloudy due to the appearance of microcracks in the thickness of the shell.

The type of frozen products processed in the pectin-lecithin shell corresponds to aesthetic ideas of a person about fresh-frozen food.

The product itself, covered with a pectin-lecithin shell, resembles bright varnished toys, as the whole product is beautifully and evenly covered with a transparent, shiny ice-cold glassy crust, smoothing corners and bumps.

After defrosting, the products do not have an unpleasant stale “stale” odor, usually inherent in products glazed with ordinary water.

During heat treatment, a stale smell and an unpleasant aftertaste of melt water, which has accumulated the smells of warehouses and storages containing frozen food, do not appear.

When defrosting up to 15% by weight, the shell can be absorbed into the pulp, because pectin-lecithin shell is both a moisture-increasing and a water-retaining additive. The fruit pulp during defrosting gains weight lost during processing and freezing, becomes more moist, juicy, respectively, more delicious.

Natural flavors that are part of the shell allow you to express, enhance the taste and smell of processed fruits (for example, in the production of lump pumpkin carrot juice, concentrated lime or lemon juice and natural flavoring “Pumpkin” are used to simulate the smell and taste of freshly cut fruit).

The ability of the shell to soak into the pulp of the fruit during defrosting allows you to vitaminize products, because during heat treatment, most of the vitamins and minerals decompose, then we can increase their concentration in the finished culinary product.

In addition, the pectin-lecithin shell can significantly reduce the cost of energy consumption during long-term storage of products, because the storage temperature of the products in the pectin-lecithin shell in the refrigerator may be within -15 - -18 ° C, instead of -18 - -25 ° C.

Also, when storing products in a pectin-lecithin shell, there is no need for an artificial (additional) increase in air humidity. The humidity of the low temperature storage chamber may be normal.

Pectin-lecithin shell is part of the finished product and is included in the net weight of the finished frozen product.

Thus, the use of the pectin-lecithin shell in the food industry not only increases the shelf life of products, preventing them from spoiling and drying, but also increases the aesthetic, organoleptic and nutritional qualities of frozen products, which are preserved during further cooking.

Claims (1)

A method of obtaining food products, which consists in applying to the surface of frozen food products a solution consisting of water, a pectin-lecithin gel of the following composition, parts by weight:
purified drinking water 77.35-104.65 xanthan gum 1.7-2.3 agar agar 0.85-1.15 apple pectin 0.85-1.15 potassium sorbate 0.85-1.15 gum arabic 1.7-2.3 sodium benzoate 0.68-0.92 sorbic acid 0.85-1.15 orthophosphoric acid 0.43-0.57 lecithin 0.43-0.57
and flavor enhancer of the following composition, parts by weight:
drinking water 46-62 food iodized salt 0.85-1.15 granulated sugar 0.85-1.15 sodium guanylate 0.85-1.15 sodium inosinate 0.85-1.15 succinic acid 1.7-2.3 monosodium glutamate 7-13 monopropylene glycol 25.5-34.5
the solution is prepared immediately before use, use water with a temperature of 1-3 ° C in an amount of 500-700 parts by weight, add from 5 to 15 parts by weight pectin-lecithin gel and mix until a homogeneous mass is formed, and then 5-15 parts by weight are added to the resulting weak gel. flavor enhancer and mixed until a homogeneous mass, after which the resulting solution is applied to frozen products.