SU1284491A1 - Dry base for sauses - Google Patents

Abstract

The invention relates to the food concentrate industry and can be used in the preparation of a dry base for sauces. The aim of the invention is to increase the nutritional value of the product and reduce its cost. For the preparation of a dry base for sauces, animal food powder, food powder, whole milk powder, wheat flour dextrinized flour and food salt are used at the following ratio of components, wt.%; animal protein, dry food - 10-30, wheat flour dextrinized - 20-40; food salt - 3-6; dry whole milk - the rest.

Description

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The invention relates to the food concentrate industry and can be used in the preparation of a dry base for sauces.

The aim of the invention is to increase the nutritional value of the product and reduce its cost.

When preparing a dry base for sauces, use animal protein dry food, evoy, whole dried milk, dextrinized wheat flour and edible salt in the following ratio, wt.%:

Animal protein

dry food10-30

Wheat flour

dextrinized 20-40

Cooking salt

food 3-6

Whole milk

dry rest

Dry basis for sauces contains from 10 to 30 wt.% Animal dry food protein, which is 26.1% of pure protein, and also contains the full range of easily digestible water-soluble amino acids needed by the human body. The composition of the dry basis for sauces also includes whole milk powder in an amount of from 34 to 67 wt.%, Which contains in its composition 26% protein.

Consequently, the use of animal protein food powder and whole milk powder increases the nutritional value of the product and makes it cheaper.

 The lower limit of the protein content of animal dry food is 10% by weight. This amount is sufficient to make a hot meat sauce with high nutritional and taste properties. At lower concentrations, the taste of the sauce is significantly impaired, and the taste of the browned flour appears.

The protein content of dry food is higher

ten

15

20

25

thirty

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processing (dextrinization) in an LSS apparatus at 100 ° C while maintaining white color to a solids content of 92%. After dextrinization, the flour is cooled to 45 ° C and sieved through a metal-cloth sieve No. 1.2-1.6.

All components are loaded into a mixing machine in the following order: wheat flour, dextrinized, whole cow's dry milk, dried food animal protein, food salt, mixed for 10 minutes until the components are evenly distributed. The dosing of components is carried out on a scale, the tolerance of which is 2.0% when weighing more than 0.1 to 10 kg; 0.8% when weighing more than 10 kg.

The completion of base preparation for sauces is the end of the process and is considered the production date.

In terms of organoleptic and physicochemical indicators, the basis for sauces meets the following requirements:

Appearance, color and smell

Mass fraction of moisture,%

Mass fraction of salt,%

Mass do protein,

Powdery mass of cream color with characteristic smell of product

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The basis for sauces is packed in plastic heat sealable film bags.

To prepare the sauce, the contents of the bag are filled with water at a temperature not exceeding 40 ° C in a ratio of 1: 5 and stirred until a homogeneous mass. Constantly stirring, bring to a boil and boil for 2 minutes under low heat. Used as an independent sauce or any white sauce prepared on its basis, adding to it

30 wt.% Significantly increases the cost of the product, 40 corresponding additives or spices. At the same time, Gotone is improving the quality indicators of the sauce.

Flour dried dextrinized flour is added to form the consistency of the sauce. When the flour content is below 20 wt.%, The sauce has a liquid consistency, when the flour content is above 40 wt.%, The consistency is thick and the taste of the browned flour appears in the finished dish.

Example 1. To obtain 1 ton of dry basis for sauces, 100 kg of abdomen protein is taken.

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The new product has a creamy white consistency, without lumps, the taste and smell is pure, typical of this product. When cooled, no film forms on the surface.

Example 2. To obtain 1 ton of dry basis for the sauce, 300 kg of animal dry food protein, containing 95% of dry matter and fat in dry matter of 4%, 60 kg of food grade salt containing 99.9% of dry matter, are sieved through

leg dry food containing 95% metal sieve number 2.0-2.5; 430 kg of dry matter and fat in dry matter 4%; 30 kg of edible salt containing 99.9% of dry substances and sifted through a metal-cloth sieve No. 2.0-2.5, 470 kg of whole dry milk containing 96% of dry substances and 20.8% of fat in a dry substance are sieved through the sieve number 0.8-1.0. 400 kg of wheat flour is subjected to heat

processing (dextrinization) in an LSS apparatus at 100 ° C while maintaining white color to a solids content of 92%. After dextrinization, the flour is cooled to 45 ° C and sieved through a metal-cloth sieve No. 1.2-1.6.

All components are loaded into a mixing machine in the following order: wheat flour, dextrinized, whole cow's dry milk, dried food animal protein, food salt, mixed for 10 minutes until the components are evenly distributed. The dosing of components is carried out on a scale, the tolerance of which is 2.0% when weighing more than 0.1 to 10 kg; 0.8% when weighing more than 10 kg.

The completion of base preparation for sauces is the end of the process and is considered the production date.

In terms of organoleptic and physicochemical indicators, the basis for sauces meets the following requirements:

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five

Appearance, color and smell

Mass fraction of moisture,%

Mass fraction of salt,%

Mass do protein,

Powdery mass of cream color with characteristic smell of product

5D

28

The basis for sauces is packed in plastic heat sealable film bags.

To prepare the sauce, the contents of the bag are filled with water at a temperature not exceeding 40 ° C in a ratio of 1: 5 and stirred until a homogeneous mass. Constantly stirring, bring to a boil and boil for 2 minutes under low heat. Used as an independent sauce or any white sauce prepared on its basis, adding to it

0 matching supplements or spices. Goto

The new product has a creamy white consistency, without lumps, the taste and smell is pure, typical of this product. When cooled, no film forms on the surface.

Example 2. To obtain 1 ton of dry basis for the sauce, 300 kg of animal dry food protein, containing 95% of dry matter and fat in dry matter of 4%, 60 kg of food grade salt containing 99.9% of dry matter, are sieved through

metal sieve number 2.0-2.5; 430 kg mol55

dry whole, containing 96% of dry matter and 20.8% of fat in dry matter, sieved through a sieve No. 0.8-1.0; 200 kg of wheat flour is processed according to example 1.

All components are loaded into a mixing machine as follows: wheat flour, dextrinized, milk

cow whole dry, edible animal protein, food salt is shifted 10 minutes to evenly distribute the components. Dosing of components is carried out on a scale as in Example 1.

The end of base preparation for sauces is the end of the process and is considered the date of manufacture.

In terms of organoleptic and physicochemical indicators, the base for sauces meets the following requirements:

Appearance, color and smell

Mass fraction of moisture,%

Mass fraction of salt,%

Mass fraction of protein,%

Powdered cream colored mass with a characteristic smell

4.8

41

The basis for sauces is packed in plastic heat sealable film bags. To prepare the sauce, the contents of the bag are filled with water at a temperature of not less than 40 ° C in a ratio of 1: 5 and placed until a homogeneous mass. Stirring gradually, bring to a boil and boil for 2 minutes with low heat. Used as an independent sauce, or any coyCj belui based on it is prepared by adding the appropriate additives or spices to it.

The finished product has a creamy consistency of white color, without lumps, the taste and smell is clean, typical of this product. When cooled, no film forms on the surface.

Example 3. To prepare a dry base for sauces, 200 kg of animal dried food protein are taken, 50 kg of common food salt is sieved through a metal sieve No. 2.0-2.5, 450 kg of whole dried milk is sieved through a sieve No. 0.8-1. 0 300 kg of wheat flour is treated according to example 1.

The content of dry matter and fat in the dry matter of these components is the same as in Example 1. All components are loaded into a mixing machine. Laugh

for 15 minutes until the components are evenly distributed. Dosing of components is carried out on a scale in the same way as in Example I.

The completion of base preparation for sauces is the end of the process and is considered the production date. In terms of organoleptic and physicochemical indicators, the base for sauces meets the following requirements:

Powdered cream colored mass with a characteristic smell

Mass fraction of moisture,%

Mass dale of salt. %

5.2

Massowa Dol

protein% 34

The base for the sauces is packed in polymer bags. H of heat-sealing films. The sauce is made according to the technology described in Example 1.

The finished product has a creamy consistency, without lumps, the taste and smell is pure, typical of this product. When cooled, no film forms on the surface.

Claims (1)

Invention Formula Dry basis for sauces containing dextrinized wheat flour, edible cooking salt, meat and dairy components, characterized in that, in order to increase the nutritional value of the product and its reduction, the animal dietary dry protein is used as the fat component. milk component - whole milk powder in the following ratio, wt.%: Animal protein dry food Wheat flour dextrinized Cooking salt food Whole milk cvxoe