RU2577883C1 - Instant food product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for manufacture for production of an instant food product. The method envisages mixing of noodles, meat and a flavouring mixture. The meat is represented by skin preliminarily taken off chicken or goose or duck carcasses which skin is salted on the fleshings side, fried during 4-5 min at a temperature of 120-130°C in fleshings visceral fat melt until the moisture content is 7.5-8.0%, cooled to 18-20°C, cut into 4.0-4.5 mm wide segments and sprinkled with a flavouring mixture represented by dry milled greens, vegetables, salt and pepper at a ratio of 2:4:1; the mixture excess is removed by way of shaking on a sieve for 2-3 min. The fried poultry skin segments are mixed with noodles at a ratio of 1 to 5 respectively and packed into a special food-grade package.

EFFECT: technological process simplification and cost reduction and a high-quality product production.

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Description

The invention relates to the food industry, in particular to a method for producing a fast food product, and can be used in the field of individual and public catering, in the production of convenience foods and instant products

State of the art

A known method for instant food product, which contains meat of different types of livestock, and / or rabbits, and / or poultry, and / or fish, and / or protein seafood, as well as mixtures thereof, the product is obtained by heat treatment, crushing, molding and drying to a moisture content of 3-5%, and a structure-forming complex additive, as well as flavoring additives, are introduced into the heat-treated crushed meat at a temperature of 50-100 ° C, while the introduction of a complex additive in the product helps to create additional moisture-conducting channels that provide an increase in the porosity of the structure and increase the moisture-conducting properties of the product (see US Pat. RU No. 2167548, IPC A23L 1/31, A23L 1/314, A23B 4/03, published May 27, 2001).

The disadvantage of this method for a food product is the complexity of the technological process of preparing a food product.

Known instant product "BIG LUNCH", egg noodles for this product and the method of its production, including preparing raw materials for production, weighing the components, preparing the dough, slicing, steaming, laying pasta on trays, followed by drying, frying, cooling and packaging, and noodles are obtained from wheat flour, water, palm oil, salt, sugar, sand, monosodium glutamate, sodium salt, carboxymethyl cellulose, egg powder, garlic powder and tartrazine at a certain ratio and components. The BIG Lunch product includes egg noodles, meat sauce, dried vegetables, a flavoring additive with a certain ratio of components (see http://naT.RU RU No. 2323268, IPC A23L 1/162, publ. 05.20.2008).

The disadvantage of this method for instant product is the complexity of its preparation, low quality.

The closest in technical essence and the achieved positive effect and adopted by the author for the prototype is the quick-cooking product "BUSINESS MENU", egg noodles for this product and the method of its production, while the method of producing egg noodles is characterized by the fact that the components are pre-prepared for production and weighed , the egg powder is mixed with an equal amount of warm water to a creamy consistency, the mixture is poured into the tank, the additives are separately mixed - salt, sugar, sand, monosodium glutamate, n carboxymethyl cellulose tritium salt, garlic powder, tartrazine and dissolve them in water with thorough mixing, then knead the dough - for this purpose, wheat flour and water are fed into the dough mixer using batchers, then the prepared creamy emulsion of egg powder and a mixture of additives are added, mixed dough from the dough mixer served on draft rollers, where a five-step rolling of the dough is provided, and at the exit from the last roller, the dough sheet is cut into narrow strips with longitudinal slicing knives, while The differences in the linear rotational speeds of the knives and the conveyor belt provide continuous longitudinal cutting of the test layer into equal wave-like strips with their simultaneous separation, then the test strips are fed to the mesh conveyor of the steaming chamber, where they are pre-heat treated with hot steam under a pressure of 0.02-0, 04 MPa and a temperature of 95-100 ° C for 1-3 minutes, at the exit from the steaming chamber, the test strips are cooled and dried by air flows, and then they are cut into equal portions and put t into trays where, using automatic supply of compressed air, they give the shape of metal trays to the test strips, after which the frying process in palm oil is carried out, the resulting fried egg noodles are fed to a conveyor, where they are cooled with air and at the same time excess oil is removed.

In the method, durum wheat flour or soft glassy wheat flour is used as wheat flour.

In the method, palm frying oil is heated in a roasting pan using a steam system, and it is continuously filtered by two filters: a first coarse filter, a second fine filter with a replaceable filter element.

Egg noodles for instant product include the following components at the rate of laying in kg per 1000 kg of product:

wheat flour 588-590 palm oil 126-128 salt 14-15 sugar sand 1,5-2 monosodium glutamate 1,5-2 sodium salt carboxymethyl cellulose 0.3-0.5 garlic powder 0.2-0.4 tartrazine 0.01-0.02 water rest

Instant product includes egg noodles, stew or fish, dried vegetables and dried meat, flavoring additive in the following ratio of components per 110 g of finished product:

egg noodles 55-65 stew or fish 40-45 dried vegetables and dried meat 0.5-2.5 flavoring additive 1,5-5,0

The product uses dried green onions, dried onions, dried carrots as dried vegetables.

The product contains a flavoring additive: salt, dried onion, garlic powder, ground red pepper, ground black pepper, monosodium glutamate, ribotide, sugar, dried carrots, dried parsley, natural flavor and flavor identical to natural (see US Pat. RU No. 2316229, IPC A23L 1/162, publ. 02/10/2008).

The disadvantage of this method and product is the complexity of the process, the high cost of obtaining the product, low quality.

Disclosure of invention

The task of the invention is to develop a method for producing a fast food product, which has a simplification and cheapening of the process and high quality.

The technical result, which can be obtained using the proposed invention, is to simplify and reduce the cost of the process and high quality.

The technical result is achieved using the method of obtaining a fast food product, including mixing noodles, meat and flavoring additives, while the meat is poultry carcass skin, which is salted from the side of the meat and fried for 4-5 minutes at a temperature of 120-130 ° C in the melt of the internal fat of the mezra until the moisture content is 7.5-8.0%, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped greens and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by sieve shaking off for 2-3 minutes, followed by mixing lobes and noodles at a ratio of 5 parts to 1 part of noodles fried slices poultry skin.

The method uses the skin of carcasses or chickens, or geese, or ducks.

In the method, dry crushed greens, vegetables, salt and pepper are used as flavor additives.

The essence of the method of obtaining instant food product is as follows.

The method of obtaining instant food product is carried out as follows: mix noodles, meat and flavoring additives, as the latter use salt, dried onions, garlic powder, ground red pepper, ground black pepper, dried carrots, dried parsley, and as meat they use pre-skinned skin from poultry carcasses, for example, the skin of carcasses or chickens or geese or ducks, which are salted on the side of the mezra, fried for 4-5 minutes at a temperature of 120-130 ° C in the melt of the internal fat of the mezra to achieving a moisture content of 7.5-8.0%, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped herbs, vegetables, salt and pepper in a ratio of 2: 4: 1 , the excess mixture is separated by shaking on a sieve for 2-3 minutes, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of the fried slices of poultry skin and packing in special food packaging.

Thus, the technical result is achieved due to the fact that pre-skinned skin from poultry carcasses is used as meat, for example, the skin of carcasses or chickens, or geese, or ducks, which significantly reduces the cost of the product, while the physically-chemical properties of previously skinned poultry carcasses, for example, the skin of carcasses or chickens, or geese, or ducks, is a polydisperse system, while excess acids and salts coagulate meat proteins, partially free them from their environment (water), high temperature also violates colloidal standing of proteins in meat cells: proteins shrink, coagulate and precipitate, and water is displaced, thus, the skin of carcasses is dehydrated to a certain extent, this is the basis for obtaining a dry product of fried lobules from the skin of carcasses of a bird with a long shelf life of up to one of the year.

The implementation of the invention

Examples of specific performance of the method of obtaining instant food product.

Example 1. The method of obtaining instant food product is carried out as follows: mix noodles, meat and flavoring additives, as the latter use salt, dried onions, garlic powder, ground red pepper, ground black pepper, dried carrots, dried parsley, and as meat, pre-skinned poultry carcasses are used, for example, the skin of carcasses or chickens, or geese, or ducks, which are salted on the side of the mezra, and fried for 3 minutes at a temperature of 100 ° C in a melt of internal fat of mezda ry until reaching a moisture content of 7.0%, cooled to 15 ° C, cut into slices 3.0 mm wide, sprinkled with a mixture of dry chopped herbs, vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 1 min, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of the fried slices of poultry skin and packing in special food packaging.

Result: the product obtained by this method has a high cost, low quality, since the frying time and temperature are insufficient for high-quality frying and humidity, the slices are small in width, and the shaking time is not enough to separate the excess mixture.

Example 2. The method of obtaining a fast food product is carried out analogously to example 1, but frying is carried out for 4 minutes at a temperature of 120 ° C in a melt of internal fat of the mezra until a moisture content of 7.5% is reached, cooled to 18 ° C, cut into segments with a width of 4 , 0 mm, sprinkled with a mixture of dry chopped herbs, vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 2 minutes, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried slices of poultry skin and packaging in special food packaging.

Result: the product obtained by this method has a low cost, high quality, since the frying time and temperature are sufficient for high-quality frying to a moisture content of 7.5%, the slices have an optimal width, and the shaking time is sufficient to separate the excess mixture.

Example 3. A method of obtaining a fast food product is carried out analogously to example 1, but frying is carried out for 5 minutes at a temperature of 130 ° C in a melt of internal fat of a mezra until a moisture content of 8.0% is reached, cooled to 20 ° C, cut into slices 4 wide , 5 mm, sprinkled with a mixture of dry chopped herbs, vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 3 minutes, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried slices of poultry skin and packaging in special food packaging.

Result: the product obtained by this method has a low cost, high quality, since the frying time and temperature are sufficient for high-quality frying to a moisture content of 8.0%, the slices have an optimal width, and the shaking time is sufficient to separate the excess mixture.

Example 4. A method of obtaining a fast food product is carried out analogously to example 1, but frying is carried out for 8 minutes at a temperature of 140 ° C in a melt of internal fat of a mézra until a moisture content of 9.0% is reached, cooled to 23 ° C, cut into segments with a width of 10 mm, sprinkle with a mixture of dry chopped herbs, vegetables, salt and pepper in a ratio of 2: 4: 1, separate the excess mixture by shaking on a sieve for 5 minutes, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried skin slices poultry and special packaging th food packaging.

Result: the product obtained by this method has a high cost, low quality, as the frying time is long, and the temperature is high, the quality of frying is low, the shaking time is long, which also increases the cost.

Thus, the most optimal are examples 2 and 3, corresponding to the achievement of the technical result, namely, the dried product and finished products from it have a long shelf life, without the need for special packaging, for example vacuum or filled with an inert gas and so on, and there is no need their storage in special refrigerators, the resulting food product is a dry product with a porous hygroscopic structure, which is able to quickly recover under the influence of moisture, after e saturation its boiling liquid such as water, broth, after 1-3 minutes it takes the shape of the original volume and presentation conventional organoleptic properties. To get the finished meat dish with noodles, no additional heat treatment is required.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- simplification and cheapening of the process;

- high quality;

- shelf life up to one year;

- ease of use;

- the exclusion of expensive equipment for the production of food products.

Claims (3)

1. A method of obtaining a fast food product, including mixing noodles, meat and flavoring additives, characterized in that the meat is skin from poultry carcass, which is salted from the side of the meat, fried for 4-5 minutes at a temperature of 120-130 ° C in the melt of the inner fat of the mezra until a moisture content of 7.5-8.0% is reached, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 2-3 min, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried slices of poultry skin. 2. The method according to p. 1, characterized in that they use the skin of carcasses or chickens, or geese, or ducks. 3. The method according to p. 1, characterized in that as the flavoring additives use dry chopped herbs, vegetables, salt and pepper.