Sauce vegetable baby food

 

(57) Abstract:

The invention relates to baby food. Sauce for baby food contains zucchini, carrots, browned onions, vegetable oil, sugar, starch modifitsirovanii, salt, ascorbic acid and water in certain proportions of the components. The sauce provides a reduction in allergic reactions and possible ingestion for children aged 1.5 years.

The invention relates to products for baby food.

Famous sauce vegetable baby food containing zucchini, carrot, onion, parsley, butter, vegetable oil, salt, and water (kas'yanov, I. , Vasenkov O. I. , Sasso R. I. Canned food for children. Krasnodar: Kuban state University of technology, 1996, S. 219).

The disadvantage of this sauce is the content of substances that can cause an allergic reaction.

The technical result of the invention is to create a sauce with optimal composition provides a decrease in allergic reactions and the possibility of eating for children aged 1.5 years, as well as expanding the range of sauces for baby food.

This result is achieved by the fact that the sauce vegetable for children Pete is contains sugar, modified starch and ascorbic acid, onion in passerovannom, and the components have the following proportion by weight:

Zucchini - 300 - 329,7

Carrot - 175 - 236,5

Onions browned - 60 - 110,1

Vegetable oil - 50 - 52,1

Sugar - 40 - 41,2

Modified starch - 15 - 15,5

Sol - 5 - 5,2

Ascorbic acid - 1 - 1,1

Water Up to 1000

This sauce in clinical trials did not cause allergic reactions, and its composition is characterized by the presence of components that were not previously used in the production of sauces, baby food.

The sauce is prepared by passerby Luke in parts of vegetable oil, the cooking of other plant components, prescription preparation of the mixture, its clean, homogenization, packaging and sterilization. The resulting sauce is recommended for children aged 1.5 years. The shelf life of the finished product not more than 2 years from the date of manufacture.

Thus, the invention allows to expand the range of sauces, baby food and get the sauce, which does not cause allergic reactions in children under the age of 1.5 years.

Optimal from the point of view of organoleptics is the sauce, which corresponds to the lower limits is the method of determining the consumption norms of raw materials in the production of sauces (see for example, the Handbook of conservice. - M. : Pishepromizdat, 1947: a Catalogue of norms of consumption of raw materials n materials in the fruit and vegetable industry. - M. : VNIIKOP, 1989).

Sauce vegetable baby food containing zucchini, carrot, onion, vegetable oil, salt, and water, characterized in that it further contains sugar, modified starch and ascorbic acid, onion in passerovannom, and the components have the following proportion by weight:

Zucchini - 300-329,7

Carrot - 175-236,5

Onions browned - 60-110,1

Vegetable oil - 50-52,1

Sugar - 40-41,2

Modified starch - 15-15,5

Sol - 5-5,2

Ascorbic acid - 1-1,1

Water Up To 1000

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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