Frozen products manufacturing method

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 1-3C 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.

 

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

There is a method of storage of meat and meat products by applying a film-forming 1%aqueous solution nizkotoksichnogo pectin (A.S. No. 1695865) to preserve the color of the product and prevent shrinkage during storage.

The closest technical solution to the claimed is a method of forming a protective coating for the storage of fishery products by applying a film-forming composition comprising cooling the surface of fishery products, as the main film-forming composition used solution of chitosan in the following ratio of ingredients, wt.%:

chitosan0,5-4,0
acetic acid1,0-3,0
waterthe rest,

the process of applying is carried out at a temperature of composition and surface R of the service production not exceeding 41C and -181C, respectively, and after his graduation from fish maintained at a temperature not higher than -15C, mostly in the 10-20 minutes to form a homogeneous outer layer of the coating.

The disadvantage of this method is the high cost of film-forming composition due to the presence of chitosan, acetic acid used in the solution for a more complete dissolution of chitosan, can not affect the taste of the final food product. The film keeps fish products a short time without increasing the nutritional, organoleptic, and aesthetic properties of the ice cream product. In addition, the proposed method is not practically feasible. Maintainability is the ease of application of the method in the production of a large number of product and, in addition, the ability to use a conveyor line.

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

Proposed technical result is achieved in a method of producing food products, which consists in coating the surface of the frozen food solution, which is:

pectin-lecithin gel of the following composition in weight. including:

Drinking water purified 77,35-104,65

Xanthan gum from 1.7 to 2.3

Agar-agar 0,85-1,15

The pectin 0,85-1,15

Potassium sorbate 0,85-1,15

Gum Arabic from 1.7 to 2.3

Sodium benzoate of 0.68 to 0.92

Sorbic acid 0,85-1,15

Phosphoric acid 0,43-0,57

Lecithin 0,43-0,57

and solution of the flavor enhancer of the following composition in weight. including:

Drinking water 46-62

Salt iodized food 0,85-1,15

Sugar 0,85-1,15

Guanylate sodium 0,85-1,15

Inosinate, sodium 0,85-1,15

Succinic acid 1,7-2,3

MSG 7-13

Monopropellant 25,5-34,5

taken at 500-700 weight. including water in the amount of 5-15 weight. including pectin-lecithin gel and 5-15 weight. including the solution of the amplifier taste, with a subsequent location in the resulting solution was frozen products.

Manufacture of concentrated pectin-lecithin gel.

Gel prepare in the usual syrup making pot with blades for mixing the mass.

The whole process takes place with constant stirring kiseleobraznogo mass of the gel when the rotational speed of 1 turn in 2 seconds.

The composition pectin-lecithin gel is the next weight. including:

1. Drinking water purified 77,35-104,65

2. Xanthan gum from 1.7 to 2.3

3. Agar-agar 0,85-1,15

4. The pectin 0,85-1,15

5. Potassium sorbate 0,85-1,15

6. Gum Arabic from 1.7 to 2.3

7. Sodium benzoate of 0.68 to 0.92/p>

8. Sorbic acid 0,85-1,15

9. Phosphoric acid 0,43-0,57

10. Lecithin 0,43-0,57

In syrup making pot fill it with water, heated to 90With included blades for stirring the masses and gradually put xanthan gum. Stir to dissolve gum and homogeneous kiseleobraznogo mass.

Reduce the temperature of the mass to 50C. Gradually laying the agar-agar. After a full tab of the component and disperse the mixture gradually raise the temperature to 120C. Stir the gel to dissolve the agar-agar.

Drop the temperature to 80C, slowly add the pectin and wait for complete dissolution of the component.

The cooled mass of the gel up to 40C and add into the pot the remaining components condition: each next component to be added after complete dissolution of the previous one.

If you reduce or increase the weight during the laying of any of the components, the other component can dissolve or precipitate during cooking or storage ready pectin-lecithin gel. In addition, the wrong tab weight of any component can lead to the formation of insoluble clots during storage of concentrated gel or capacity in the processing of ice cream product. This means that the helium composition of the solution will be unstable, which will cause the frozen shell will not be formed macromolecular lattice, and properties that you want to receive will be completely lost.

After a homogeneous translucent kiselnyh mass turn off the heaters, and continue to stir the mass until reaching room temperature. Mixing kiselnyh mass during the lower temperature prevents the stratification structure of the gel and allows for more rapid and uniform dissolution of the gel additional nutritional supplements.

After lowering the temperature below 40C in the gel can add vitamins, minerals and other nutritional supplements to increase the nutritional value of the end product, for example, if we prepare pectin-lecithin shell for processing of cod fish, you can add vitamin D, vitamins a, E, K, C, ascorbic acid, and/or other food, and/or biologically active additives in proper amounts according to the accompanying documents on the use of dietary supplements, vitamins, minerals or other similar properties of the additives.

At a temperature of 30-40C vitamins or minerals quickly dissolved in the gel without losing its beneficial properties, if the temperature is above 50C, then there is a partial collapse of vitamins and minerals into its component parts, in the end, additional supplements completely lose their value.

Ready pectin-lecithins is th gel filtered through a single layer of gauze filter.

Ready concentrated pectin-lecithin gel should not have the taste and smell of clots or flakes. All weight must be dull translucent and kind of resemble a mass of molten polyethylene.

The filtered mass is poured into canisters of materials intended for storage of cold foods.

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

Manufacture of concentrated flavor enhancer.

A flavor enhancer prepare in the usual syrup making boiler, equipped with paddles for mixing the mass.

The whole process takes place with constant mixing.

Standard bookmarks ingredients weight. including:

1. Drinking water 46-62

2. Salt iodized food 0,85-1,15

3. Sugar 0,85-1,15

4. Guanylate sodium 0,85-1,

5. Inosinate, sodium 0,85-1,15

6. Succinic acid 1,7-2,3

7. MSG 7-13

8. Monopropellant 25,5-34,5

The method of cooking amplifier taste.

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

Temperature of from 40to 50 C allows all components to quickly dissolve without loss of quality components.

After in the RCTs ready a flavor enhancer cooled to room temperature, filtered through a single layer of gauze filter and poured into canisters for the storage of cold foods.

Ready concentrated flavor enhancer must be transparent, must not have taste, smell, clumps, flakes and sediment.

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

The weight parts of components are selected in such a way that in the process of cooking and during storage of the finished amplifier taste components are not crystallized and did not drop out in the form of flakes or in the form of sediment that is equal to the loss of quality and properties we need amplifier taste.

To obtain the properties we need lecitina-pectin membranes must be present in weak helium solution of both components of the concentrated pectin-lecithin gel and concentrated flavor enhancer.

The solution for applying a protective shell composed of pectin-lecithin gel and concentrated flavor enhancer, made immediately before use.

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

Water is preferably cooled to a temperature of +1 to +3C using a water-cooling setup additive into the tank any hour and ice instead of water or in any other way.

Next add in capacity from 5 to 15 weight. hours of concentrated pectin-lecithin gel and thoroughly mixed until a homogeneous mass.

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

The concentration of more than 15 weight. h gel in the solution will not add any useful qualities of the shell.

Next add in the received weak gel from 5 to 15 weight. ch. amplifier taste and mix to obtain a homogeneous mass. If the solution is to add less than 5 weight. ch. amplifier taste, due to the low concentration of flavor enhancer solution does not receive the necessary properties of the shell.

The concentration of more than 15 weight. ch. amplifier taste in solution will not add any useful qualities of the shell.

If we need to emphasize or stronger to Express the taste of the fish or fish cake mix, added to the resulting solution was concentrated flavouring "Seafood" or "Salmon", depending on the type or breed of processed fish, in the amount of 0.017-0,023 weight. hours, concentrated natural flavouring "lime" in the amount of 0.017-0,023 weight. hours, concentrated natural flavouring "cucumber" in the amount of 0.017-0,023 weight. PM Concentration flavorings are selected as follows: less than 0,017 weight. hours will not give the needed result is, more than 0,023 weight. hours can be too strong smell and taste flavors, bordering on unpleasant organoleptic sensations.

If we need to emphasize or stronger to Express the taste of the berries added to the resulting solution was concentrated flavor "cherry", "Apricot", "Strawberry or other fruit flavor, depending on currently being processed berries or fruit, in the amount of 0.017-0,023 weight. hours, concentrated natural flavouring "lime" in the amount of 0.017-0,023 weight. H. in Addition to flavorings added food coloring "Ponso", or other food dye, or a mixture of food dyes, we need at the moment, in the amount of 0.03 to 1.0 weight. PM Concentration flavorings are selected as follows: less than 0,017 weight. hours will not give the necessary result, 0,023 weight. hours can be too strong smell and taste flavors, bordering on unpleasant organoleptic sensations.

If we need to emphasize or to Express stronger taste pieces of vegetables, we added to the resulting solution was concentrated natural flavouring "Pumpkin" in the amount of 0.017-0,023 weight. hours, concentrated natural flavor "Lemon" or "lime" in the amount of 0.017-0,023 weight. H. in Addition to flavorings added food coloring "Tartrazine", a water-soluble dye "beta carotene" or the another (other) food dye, we need to align and to Express the color of fresh pumpkin, or a mixture of food dyes, we need at the moment, in the amount of 0.03 to 1.0 weight. PM

The concentration of flavors selected as follows: less than 0,017-0,023 weight. hours will not give the necessary result, 0,023 weight. hours can be too strong smell and taste flavors, bordering on unpleasant organoleptic sensations.

The concentration of the dyes are selected in such a way as to improve and align the color pieces of pumpkin. The concentration of dye is less than 0.03 weight. hours will not give us the desired result in a better color. The concentration of the colorant is more than 1.0 weight. hours will not give us more beautiful superior color pieces of pumpkin, on the contrary, in the process of defrostable excess dye will start to separate from the finished product.

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

Besides soaking in the bath frozen foods can be processed in any other way, such as enrobing machines conveyor, drum, dushiruumide type by pouring ice cream product, the freezing of the product directly in the solution of zanesenjaka shell by means of nozzles in gazirovannyh machine for processing shrimp, or any other method.

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

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

The water is cooled to a temperature of +1C using a water-cooling setup additive in the capacity of any part of the ice instead of water or in any other way.

Next add in the capacity of 8 weight. hours of concentrated pectin-lecithin gel and thoroughly mixed until a homogeneous mass.

The gel next weight. including:

Drinking water purified 80

Xanthan gum 2

Agar-agar 1

The 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 add in the resulting gel from 9 weight. ch. amplifier taste and mix to obtain a homogeneous mass. The solution of the flavor enhancer has the following composition in weight. including:

Drinking water 50

Salt iodized food 0,9

Granulated sugar 1

Guanylate sodium 1,15

Inosinate, sodium 1,15

Succinic acid 1,7

MSG 7

Monopropellant 25,5

If you want to emphasize or stronger to Express the taste of the fish or fish cake mix add in the received solution is concentrated flavouring "Cod" in the amount of 0.02 weight. hours, concentrated natural flavouring "lime" in the amount of 0.02 weight. hours, concentrated natural flavouring "cucumber" in the amount of 0.02 weight. PM

In a ready solution dip frozen fish piece or block frozen. Frozen fish dip into the solution as many times as necessary to achieve the calculated layer pectin-lecithin membranes. For example, 1 dipping gives a layer thickness of 0.5-1 mm or 3-5% by weight of frozen fish, 3-4 dipping give the shell thickness 2-4 mm, or 18-20% by weight of frozen fish.

If the percentage lecitina-pectin membranes is 18-25% by weight of the treated product is then:

at -18C term storage of fish natural or chopped semi-finished products is at least 1 year from the date of manufacture

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

At 18-20% by weight of frozen fish (crust shell 2-4 mm) meat even obessmertil fish undergoes no change during prolonged storage. Because pectin-lecithin shell does not occur cracks, cavities and chips, fats and proteins are not exposed to oxygen contained in the air.

Products during storage does not lose its natural color, not oxidized and does not spoil.

Pecti the on-lecithin shell does not evaporate from the surface of carcasses during storage, does not chip as chips of ice from the surface of the treated product does not accumulate in the consumer or in the transport container in the form of dirty snow. The shell doesn't dim because of the emergence in the thickness of the shell of microcracks.

View frozen food, processed in pectin-lecithin shell corresponds to the aesthetic ideas of the people about frozen foods.

The product covered pectin-lecithin shell, like a bright lacquered toys, because the whole product is nicely and evenly covered with a transparent, shiny glassy ice crust, smoothing the corners and irregularities.

After defrostation fish has no unpleasant stale "stale" smell, usually inherent in frozen fish, zagazirovanij normal water.

When heat treatment is not shown smell and taste of fish oil, is sharply reduced or even eliminated the smell and taste of phenols inherent in the fish, like shark, salmon, flounder, cod.

If defrostable to 15% by weight of the shell penetrates into the surface of the fish, because pectin-lecithin shell contains monopropellant (vlagouderzhivatel) and is at the same time as blagovescekaya and the hydrophilic additive. Carcass or halves of the fish when defrostation trying to enter lost during processing and freezing fish weight, Stano who are more humid, juicy, therefore more delicious.

Natural flavors included in the shell, allow to Express, enhance the taste and odor of treated fish (for example, in the production of cod fillets used the concentrated juice of lime or lemon and natural flavoring "Cucumber" to simulate the smell and taste of freshly caught cod).

The ability of the membrane to soak into the surface of the fish when defrostation allows vitaminineral products, since the heat treatment most of the vitamins and minerals breaks down, we can increase their concentration in the finished food product.

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

The solution for the shell is made immediately before its use.

In a container made of any material intended for the storage of cold food, pour drinking water in the amount of 600 weight. PM

The water is cooled to a temperature of +3C using a water-cooling setup additive in the capacity of any part of the ice instead of water or in any other way.

Next add in the capacity of 15 weight. hours of concentrated pectin-lecithin gel and thoroughly mixed until a homogeneous mass.

Drinking water purified to 90 weight. PM

Xanthan gum is 1.9 parts

Agar-agar 1,15 weight. PM

The pectin 1.10 weight. PM

Potassium sorbate 0.85 weight. PM

Gum Arabic 2.1 weight. PM

Sodium benzoate 0,80 weight. PM

Sorbic acid 0.85 weight. PM

Phosphoric acid 0.49 weight. PM

Lecithin 0.5 weight. PM

Next add in the received weak gel 15 weight. ch. amplifier taste and mix to obtain a homogeneous mass.

Drinking water 50 weight. PM

Salt, iodized edible 0.9 weight. PM

Sugar 1,15 weight. PM

Guanylate sodium 0.85 weight. PM

Inosinate, sodium 1.10 weight. PM

Succinic acid 1.9 weight. PM

MSG 9 weight. PM

Monopropellant 28.5 weight. PM

If you want to emphasize or stronger to Express the taste of the berries, add the resulting solution was concentrated flavor "cherry" in the amount of 0,023 weight. hours, concentrated natural flavouring "lime" in the amount of 0,023 weight. H. in Addition to flavorings add food coloring "Ponso", or other food dye, or a mixture of food dyes needed at the moment, in the amount of 0.5 weight. PM

In a ready solution shell dip frozen berries piece or block frozen. Frozen cherries dipped in the solution as many times as necessary to achieve the calculated layer pectin-lecithin membranes. For example, 1 dipping gives a layer thickness of about 0.01 to 0.5 mm or 3-5% of the mass of frozen berries, 3-4 about what makiwane give a shell thickness of about 0.2 to 0.8 mm, or about 18-20% by weight of frozen berries.

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

Besides soaking in the bath frozen fruit can be processed in any other way, such as enrobing machines conveyor, drum, dushiruumide type by pouring ice cream product, the freezing of the product directly in pectin-lecithin solution. Small berries (cherry, strawberry, cranberry, cowberry) applying a layer of the shell by means of nozzles in gazirovannyh machine for processing shrimp, or any other method.

If the percentage lecitina-pectin membranes is 18-25% by weight of the treated product, at a temperature of -18C shelf life of fruits and vegetables up to 2 years.

Example No. 3. Preparation of the solution for the shell and the processing of frozen lumpy pumpkin (without the peel or skin). In the same way you can handle cut into pieces 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, pour drinking water in the amount of 700 weight. PM

Water is preferably cooled to a temperature of +2C using a water-cooling setup doba is coy in the capacity of any part of the ice instead of water or in any other way.

Next add in capacity from 10 weight. hours of concentrated gel and thoroughly mixed until a homogeneous mass.

Drinking water purified 101 weight. PM

Xanthan gum 2.3 weight. PM

Agar-agar 0.95 weight. PM

The pectin of 0.95 weight. PM

Potassium sorbate 0.95 weight. PM

Gum Arabic 1.9 weight. PM

Sodium benzoate 0.78 weight. PM

Sorbic acid 0.95 weight. PM

Phosphoric acid 0,53 weight. PM

Lecithin 0,57 weight. PM

Then add in the received weak gel 10 weight. ch. amplifier taste and mix to obtain a homogeneous mass.

Drinking water 56 weight. PM

Salt iodized food 1,0 weight. PM

Sugar 0.90 weight. PM

Guanylate sodium 0.95 weight. PM

Inosinate, sodium 1,15 weight. PM

Succinic acid 2.1 weight. PM

MSG 9 weight. PM

Monopropellant 25.5 weight. PM

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

Added to the resulting solution was concentrated natural flavouring "Pumpkin" in the amount of 0.017 weight. hours, concentrated natural flavor "Lemon" or "lime" in the amount of 0.017 weight. H. in Addition to flavorings added food coloring "Tartrazine", a water-soluble dye "beta carotene" or another (other) food coloring, we need to align and to Express the color of fresh pumpkin, or mesh food dyes, we need at the moment, in the amount of 1.0 weight. PM

In a ready solution for the shell dip frozen chunks of pumpkin piece or block frozen. Frozen chunks of pumpkin dip into the solution as many times as necessary to achieve the calculated layer. For example, 1 dipping gives a layer thickness of about 0.01 to 0.5 mm or 3-5% of the mass of frozen pumpkin, 3-4 dipping give a shell thickness of about 0.2 to 0.8 mm, or about 18-20% by weight of the frozen pieces of pumpkin.

If the percentage lecitina-pectin membranes is 18-25% by weight of the treated product, at a temperature of -18C shelf life of frozen vegetables can be up to 2 years.

Besides soaking in the bath frozen vegetables can be processed in any other way, such as enrobing machines conveyor, drum, dushiruumide type by pouring ice cream product, the freezing of the product directly in pectin-lecithin solution. On small pieces it is possible to apply a layer of the shell by means of nozzles in gazirovannyh machine for processing shrimp, or any other method.

At 18-20% by weight (crust shell 2-4 mm) pulp plant products even with the removed skin undergoes no change during prolonged storage. Because pectin-lecithin shell does not occur cracks, cavities and chips, W is ture and proteins, contained in plant foods that are not exposed to oxygen contained in air, respectively, are also stored minerals and vitamins.

Products during storage does not lose its natural color, not oxidized and does not spoil.

Pectin-lecithin shell does not evaporate from the surface of the food during storage, does not chip as chips of ice from the surface of the treated product does not accumulate in the consumer or in the transport container in the form of dirty snow. The shell doesn't dim because of the emergence in the thickness of the shell of microcracks.

View frozen food processed in pectin-lecithin shell corresponds to the aesthetic ideas of the people about frozen foods.

The product covered pectin-lecithin shell, like a bright lacquered toys, because the whole product is nicely and evenly covered with a transparent, shiny glassy ice crust, smoothing the corners and irregularities.

After defrostation products do not have an unpleasant stale "stale" smell, usually inherent in the products salesianum normal water.

When heat treatment is not shown stale smell and bad taste melt water, collected in the smells of warehouses and storage facilities where they were kept frozen products.

If defrostable to 15% by weight of the shell can be absorbed into the pulp, because pectin-lecithin shell is simultaneously blagovescekaya and the hydrophilic additive. The pulp of the fruit when defrostation gaining lost during processing and freezing weight, it becomes more moist, juicy, therefore more delicious.

Natural flavors included in the shell, allow to Express, enhance the taste and odor of treated fruits (for example, in the production of lumpy pumpkin is used carrot juice, concentrated juice of lime or lemon and natural flavoring "Pumpkin" to simulate the smell and taste of fresh-cut fruit).

The ability of the membrane to soak into the fruit pulp when defrostation allows vitaminineral products, since the heat treatment most of the vitamins and minerals breaks down, we can increase their concentration in the finished food product.

Among other things, pectin-lecithin shell can significantly reduce the energy consumption during long-term storage of products, since the temperature storing food in pectin-lecithin shell in the refrigerating chamber may be within -15 - -18C, instead of the temperature -18 - -25C.

Also when storing products in pectin-lecithin shell is no need for artificial (additional) increase in humidity. The humidity h is stemperature storage chamber may be normal.

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

Thus, the use in the food industry pectin-lecithin shell not only increases the shelf life of products, preventing them from damage and drying out, but also increases the aesthetic, sensory and nutritional quality of frozen products, which are stored in the further cooking.

The method of obtaining food, which consists in coating the surface of the frozen food solution consisting of water, pectin-lecithin gel of the following composition, parts:

drinking water purified77,35-104,65
xanthan gum1.7 to 2.3
agar-agar0,85-1,15
the pectin0,85-1,15
potassium sorbate0,85-1,15
gum Arabic1.7 to 2.3
sodium benzoateof 0.68 to 0.92
sorbic acidphosphoric acid0,43-0,57
lecithin0,43-0,57

and the flavor enhancer of the following composition, parts:
drinking water46-62
salt iodized food0,85-1,15
sugar0,85-1,15
guanylate sodium0,85-1,15
inosinate, sodium0,85-1,15
succinic acid1.7 to 2.3
MSG7-13
monopropellant25,5-34,5

the solution prepared immediately before use, use water with a temperature of 1-3C in the amount of 500-700 parts add from 5 to 15 parts pectin-lecithin gel and mixed until a homogeneous mass, and then in the resulting weak gel add 5-15 parts of the amplifier taste and mix to obtain a homogeneous mass, then the resulting solution is applied on frozen PR is the product.



 

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11 cl, 2 dwg

FIELD: food processing industry.

SUBSTANCE: target product is formed by extrusion of fish dough through heated up to 90-95°C jet having circular opens for at most 5 mm in diameter. Then batching and heat treatment are carried out, wherein before batching fish dough is treated with protein emulsion.

EFFECT: product having fibrous texture of increased quality and nutritional value.

2 ex

FIELD: food industry; packing of food slices.

SUBSTANCE: food slice consists of two or more products, for instance, nut paste and jelly. Proposed method provides simultaneous and separate transfer of each of two or more products to place of extrusion, control of water activity of two or more products either before and after separate transfer of products, simultaneous and separate extrusion of each of food products and injection of food products into tubular film web which is sealed in longitudinal direction. Food products are combined into preset portion of food using method of portion control which changes speed of extrusion basing on amount of available portion of food product. Food products inside packed portion preserve their identity. Then portion of food products is sealed inside flexible film. Invention provides slice in form of cohesion mass containing two or more different food products with possibility of simultaneous complete release of food products from wrap by hand which is sufficient for holding, handling, eating or using food products in other places as need be.

EFFECT: enlarged operating capabilities.

26 cl, 31 dwg

FIELD: production of foods, in particular, introduction of condiment and transportation of products such as snacks.

SUBSTANCE: apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus.

EFFECT: uniform adding of condiment to each product in predetermined optimal proportion owing to individual transportation of condiment to each group of products to which condiment is to be added.

32 cl, 38 dwg

FIELD: food processing industry.

SUBSTANCE: claimed formulation contains the first polysaccharide having negative charge in formulation and converting into gel under cation effect, ad at least one the second component having neutral charge in formulation. Method for production of edible coating includes extrusion of said formulation and contacting of extruded formulation with gel-forming agent.

EFFECT: coating of high stability, continuity and good appearance.

16 cl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat and meat-processing industry, namely to manufacturing of protective film-forming coating of meat and meat products for long-term storage. Protective solution contains single-triatomic organic acid, chitosan, polymer and water taken in certain ratio. Edible gelatine or starch or fiber are taken as polymer. Covering products surface with solution is performed by wetting or immersion. The other way is packing product in film made of solution. The solution is simple to prepare, non-toxic, all its components have food and biological value.

EFFECT: decrease of natural product waste; products are not exposed to microbiological waste.

3 cl, 3 tbl

FIELD: food processing industry, in particular meat and dairy industries.

SUBSTANCE: claimed composition contains anti-microbial agent such as dehydracetic acid sodium salt or mixture thereof with dehydracetic acid or mixture thereof with sodium sorbate, or mixture thereof with sodium propionate, table salt, food-grade acid, and water. As antioxidant component buthylhydroxianizole or buthylhydroxytoluene, or tert-buthylhydroquinone, or 2,2,4-trimethyl-8-methoxy-1,2,3,4-tetrahydroquinone is used. As food-grade acid citric, lactic, malic or acetic acid is used. Said composition is useful for treatment of semi-finished or finished foodstuffs (cheese, sausages, meat products).

EFFECT: composition for protection of foodstuffs from deterioration.

3 cl, 1 tbl, 5 ex

FIELD: meat industry, in particular, production of semi-smoked, smoked and cooked, and green-smoked or green-cured sausages, as well as melted sausage cheeses.

SUBSTANCE: method involves grinding raw meat material; salting; preparing farce; filling casing with farce; settling; providing thermal processing, followed by cooling; soaking sausage casing in protective composition during 3-9 min before filling it with farce; applying protective composition onto resulted product before cooling procedure. Protective composition contains the following components, wt%: dehydroacetic acid sodium salt or synergetic mixture of dehydroacetic acid sodium salt with polyvinyl pyrrolidone 0.5-5.0; edible salt 2.0-5.0; food acid salt 0.1-2.0; dehydroquercetin 0.01-0.5; water the balance. Food acid salt used is citric acid sodium salt, or citric acid potassium salt, sodium lactate, or potassium lactate, or calcium lactate. Protective layer is applied once or twice.

EFFECT: provision for producing of hygienically safe sausages with prolonged storage life, increased antimicrobial and antioxidant protection extent, increased efficiency in keeping of commodity mass, and increased shelf life of sausage products.

3 cl, 3 ex

FIELD: meat industry, in particular, production of ready-to-eat foods in hermetically sealed package.

SUBSTANCE: method involves preparing receipt components and providing thermal processing of raw components at temperature of from 10 C to 500 C during time interval of from 0.1 min to 30 min; mixing prepared components and packaging in bag type package, said bag being made from PT/PVDC/CPP or PET/AI/BONIL/CPP type polymer film; hermetically sealing bags at temperature of 50 C to 300 C during time interval of from 1 s to 5 s; pasteurizing packaged product at temperature of up to 100 C; sterilizing at temperature of from 100 C to 150 C during time interval of from 1 min to 120 min.

EFFECT: simplified process of preparing packaged product, improved consumer properties and microbiological coefficients of ready products during prolonged storage.

FIELD: fish and fish-processing industry, in particular, processes for storage of fish and fish products by providing protective coating layer.

SUBSTANCE: method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution.

EFFECT: provision for producing of ecologically safe, biodegradable food film coats allowing storage time to be substantially increased and fish product qualities to be kept.

7 cl, 5 ex

FIELD: composition used in meat industry, in particular, may be used in related branches of industry such as poultry-processing and fish industry.

SUBSTANCE: meat and meat product coating composition includes glycerin, aqueous solution of collagen, chitosan and liquid smoke. Such a composition allows thermally stable mechanically strong coating to be created on meat product surface.

EFFECT: increased resistance of meat product to microbial seeding, increased resistance of fat to oxidation and, thereby, prolonged shelf life of product.

FIELD: food processing industry.

SUBSTANCE: claimed composition contains polyguanidine compound, food-grade acid and water.

EFFECT: simplified preparation method, decreased energy consumption.

2 cl, 7 tbl, 8 ex

FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.

SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.

EFFECT: increased shelf life of food products protected by said composition.

2 ex

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.

SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.

EFFECT: increased shelf life of food products protected by said composition.

2 ex

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