Sauce base production method
FIELD: food industry.
SUBSTANCE: invention is related to production of products for canned food industry and catering. The method envisages usage of root vegetables selected from among carrot and/or beet and/or girasol, their preparation and blanching in citric acid solution. Then one proceeds with their drying, pulverisation and mixture with powdered fruits of black chokeberry or mountain ash, great nettle leaves, bioflavonoids produced from buckwheat. Then one adds modified starch, wets the mixture with rosehip or stevia decoction to produce a paste, the produced mass granulation, granules drying and packaging.
EFFECT: invention enables to modify organoleptic properties of prepared sauces in terms of flavour and spiciness depending on the consumer's wish, to extend the range of products due to reduction of multiple technological operations, to reduce the finished product prime cost due to usage of inexpensive raw materials, to prevent the base blocking property and to enhance absorptive and bactericidal properties of sauces.
1 tbl, 5 ex
The invention relates to the production of granular food products, which can be used in the canning industry and in public catering.
Known methods for producing concentrate sauce based on fruits and vegetables in the form of a dry powder, providing training, dosing, mixing prescription components in a specific ratio and packing [1, 2].
The disadvantages of these methods are:
- lack of stage hydrolysis of pectins vegetables to increase their adsorption capacity;
- completed the composition of the taste and the impossibility of its further changes;
- powder product type.
The problem to which the invention is directed, is to use cheap raw materials, change in consistency and modification of the taste of the sauce, in a significant expansion of its range, to prevent caking basis, with enhanced radio protective and antibacterial properties due to the special preparation of vegetable raw materials, including the state of activation of pectin by acid hydrolysis.
This object is achieved in that a method of obtaining a basis for the sauce provides as a source of raw materials the use of root crops, selected from carrots and/or beets, and/or Jerusalem artichoke, their preparation, blanching is the citric acid solution, drying and grinding to a powder, mixed with powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, moistening the mixture with a decoction of medicinal and technical raw materials to paste, granulating mass, drying the granules and filling.
Bioflavonoids derived from buckwheat, are finely dispersed powder, dark brown, slightly bitter taste. Natural phenolic compounds due to the presence of a large number of hydroxyl groups, are active for complexation by which the molecule can serve as a trap for free radicals, and also acts as a natural antioxidant.
Other powders used in the method of obtaining the basis for the sauce, have a nice color and smell and properties, typical of dried fruits of black chokeberry and Rowan ordinary and vegetables beets, carrots and Jerusalem artichoke and nettle.
Blanching the roots in a solution of citric acid contributes to carrying out acid hydrolysis of protopectin, the increase in the yield of soluble activated pectin, increasing its adsorption ability with respect to radionuclides and toxic substances. Translation powder fo what we granular prevents caking basis.
The incompleteness of taste prescription composition allows to simulate the taste of the sauce at home and in public catering networks in a wide range, from sweet, spicy-sharp to sharp depending on the desires of the consumer, which does not allow to make a complete recipe.
The method is as follows:
The prepared root vegetables are blanched in hot water in the citric acid solution: carrot - 1%, beet - by 1.3%, the Jerusalem artichoke - 0.1%, dried, pulverized, mixed crushed to a powder, roots and powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, contribute stabilizer consistency, the mixture is moistened in advance based on traditional technologies broth hips or stevia in the ratio by weight of 1:100 of raw materials and water to obtain a paste-like consistency, carry out granulation of the mixture, drying the granules, then Packed in a sealed container.
Hydration mixture decoctions of medicinal and technical raw materials enriches the basis of biologically active substances in these plants, the introduction of bioflavonoids derived from buckwheat, increases the adsorption and antibacterial properties of the sauce, which can be recommended not only as a seasoning for various the people, but as a biologically active additive to other products.
The incompleteness of taste gives the main advantage of the significant expansion of the range of the sauce from basic recipes sauces basis, with similar sauces basis helps to solve not just a matter of taste and aroma, but also gives a visual effect of suspended particles dried natural fruits and vegetables into the body of the sauce.
Made stabilizer consistency when breeding basics of hot liquid (juice, broth, milk etc) and the introduction of vegetable oil after thorough mixing allows you to get a variety of bystroprokhodahaya culinary sauces with emulsion structure in terms of household and catering.
Examples of specific composition of the base for the sauce in the table.
|Components of the prescription, the||The number of prescription components, kg|
|Option # 1||2nd option||The 3rd option|
|The fruits of black chokeberry||-||20,5||-|
|The fruits of a mountain ash ordinary||1,0||-||15,0|
|The Jerusalem artichoke||50,0||-||-|
|Stinging nettle||3,0||of 5.4||9,9|
|Bioflavonoids derived from buckwheat||0,1||0,1||0,1|
|The basis for the sauce||100,0||100,0||100,0|
The dry ingredients mix and store in an airtight container until you are ready to use.
Examples of specific solutions.
Example 1. Took 66,5 kg prepared, blanshirovannuyu in 1%citric acid solution, wyssen the th crushed to a powder, carrots, was mixed with 15 kg of powder mountain ash ordinary, 9.9 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 8.5 kg of modified starch, moistened mixture to a paste-like consistency prepared according to the traditional technology broth hips, held granulating the mixture was dried granules were Packed up in a sealed container.
Example 2. Took 65 kg prepared beets, balansirovali 1.3%citric acid solution was dried, crushed to a powder, mixed with 20.5 kg powdered black chokeberry, 5.4 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 9 kg of modified starch, moistened mixture to a paste-like consistency prepared according to the traditional technology broth hips, held granulating the mixture was dried granules were Packed up in a sealed container.
Example 3. Took 36.8 kg prepared carrots, balansirovali in 1%citric acid solution, 50 kg of the prepared artichokes, balansirovali in 0.1%citric acid solution, dried, and crushed to a powder, mixed with 1 kg of powder mountain ash ordinary, 3 kg of powder of leaves of nettle, 0.1 kg of a powder of bioflavonoids derived from buckwheat, 9,1 the g starch modified, watered the mixture to a paste-like consistency prepared according to the traditional technology broth stevia conducted granulating the mixture was dried granules were Packed up in a sealed container.
To prepare the finished sauce to a granular basis sauce add the part heated to 40°C liquid, stir, leave for swelling and restore mix, mix, bring the remaining liquid, mix, make a salt or other spices to taste of the consumer, vegetable oil, mix thoroughly to obtain a product sosabravo consistency, if necessary, heated.
Example 1. To 10 g of sauces basics add 40 g of fruit juice with a temperature of 40°C, stirred for 2 minutes, leave to swell for 10 minutes, bring sugar 15 grams, mix, add 25 g of juice at the same temperature, mix, add 10 grams of vegetable oil, mix thoroughly before formation of the emulsion structure sauce.
Example 2. To 10 g of sauces basics add 35 g of broth, mix for 2 minutes, leave to stand for swelling for ten minutes, add 5 g of salt, 5 g mustard powder, 0.2 g of black pepper, 39,8 g hot the same temperature of the broth, add 5 grams of vegetable oil, mix thoroughly before formation of the emulsion structure of the sauce, if necessary with the ect warm up.
This method allows you to change the organoleptic properties of the finished sauce to taste and severity depending on the desires of the consumer and to expand the range of products, reducing a large number of technological operations, reduce the cost of finished product through the use of cheap raw materials, to prevent caking basis, to increase adsorption and antibacterial properties sauces.
Sources of information
1. RF patent 1155230, 23L 1/24.
2. A collection of technological instructions for canning, vol M, Pishepromizdat, 1963. - p.64-69.
How is the base for the sauce, involving the use of root crops, selected from carrots and/or beets, and/or Jerusalem artichoke, their preparation, blanching in the citric acid solution, drying and grinding to a powder, mixed with powders of black chokeberry fruits or mountain ash ordinary, leaves of nettle, bioflavonoids derived from buckwheat, making starch modified, moistening the mixture with a decoction of rose hips or stevia to paste, granulating the resulting mass, drying the granules and filling.
FIELD: food industry.
SUBSTANCE: kvass wort concentrate mixed with water (in a weight ratio of 1:1) is heated to boil. One adds ground mustard, culinary salt, sugar, crushed boiled potatoes and boiled carrots, fresh cucumbers, green onion, green of dill and/or celery and/or parsley to the concentrate. One boils the mixture, permanently stirred, during 10-15 minutes. One cools it down till temperature is 60-95°C and hermetically packs it. Components are used in a specified ratio.
EFFECT: invention allows to produce a food product by effective method.
FIELD: food industry.
SUBSTANCE: invention is related to production of dry oat kissel concentrate. The method envisages mixing the oat component with a filler serving to improve the product palatability and biological value and thermal treatment. The oat component is represented by oat flour taken in an amount of 27-28% of the finished product total weight. Thermal treatment consists in dextrinising oat flour with IR rays at a temperature of 80-90°C during 4-7 minutes; after thermal treatment oat flour is chilled to 20-25°C and mixed with the filler. The filler is represented by ground dry red bilberries or sea-buckthorn berries or cranberries or whortleberries or rosehip fruits preliminarily mixed with sugar.
EFFECT: invention enables reduction of production costs and manufacture of a product wit extended storage life and improved organoleptic properties.
2 tbl, 1 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry and is aimed at production of stable microbiologic consumer products, that is food products or beverages, which contain a natural preservation system and methods of their production. The preservation system is represented by a mixture of aliphatic and aromatic isothiocyanates in a ratio from 1:2 to 1:25, totally amounting to 75 ppm of the consumer product total concentration.
EFFECT: invention allows production of storage stabile consumer products without modification of organoleptic properties using a natural preservation system.
15 cl, 2 ex
FIELD: food industry.
SUBSTANCE: invention includes clams cutting with meat obtaining, blending, laying into pot, airtight packing and sterilisation at the temperature of 120°C during 50-60 minutes. Cooking oil, salt and spices are added at preset ratio of grain and vegetable components. Crushed peas, unground buckwheat, barley and pearl grains are used as grain components. Passed onion and carrot are used as a vegetable component.
EFFECT: invention allows expanding range of double-wing molluscs food products ready for immediate usage in conditions of extreme or autonomous stay, increased food and biological value with functional orientation.
3 cl, 1 tbl, 3 ex
FIELD: food industry.
SUBSTANCE: method involves preparing meat and vegetable ingredients such as chopping beef and smoked meat, peeling, shredding and blanching potatoes, cleaning and blanching peas, steeping and chopping dry fried onions and carrots, mixing the specified ingredients adding potato flakes and water, packaging the obtained mixture into bags made of composite polymer metallised film. Before using, spices, seasoning and aromatisers are added into the preserved product that were previously packaged into waterproof bags attached to the bag with the preserved product. The suggested method enables to expand range of preserved instant products for preparing first courses having good taste qualities, balanced combination of fats, proteins and carbohydrates as well as caloric value.
EFFECT: suggested technology is distinguished by fair simplicity, provides preserved product longer storage time, enables to lower the product cost and provides optimal price and quality ratio.
FIELD: food industry.
SUBSTANCE: tomatoes are strained into puree. Obtained tomato mass is boiled. 2-5 minutes before boiling ending sugar and table salt mixed with strained citrus peels and maturated at 15-25°C during 10-20 minutes are mixed with it. After that components taken in specified ratio are mixed and hermetically sealed.
EFFECT: invention allows to produce tomato sauce which contains natural components, enriched with vitamins C, B1, B2, PP, fiber, organic acids, ether oils, pectin substances, kalium, calcium, magnesium, phosphor and iron salts.
1 tbl, 1 ex
FIELD: food industry.
SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt %, salt, sugar, edible acid, spicy decoction, vegetable oil and filler. Ratio of laminal to London pride roots extract makes 4:1. The filler is used in form of protein scallop pallium hydrolysate, obtained by fermentative hydrolysate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C. Obtained mixture is homogenised. Components are used in mentioned quantity. Mayonnaise-and-protein sauce has increased biological and food value, high oraganoleptic properties and storage endurance.
EFFECT: invention can be used as mass consumption product or as gerodontolic product.
5 dwg, 1 tbl, 2 ex○
FIELD: food industry.
SUBSTANCE: food emulsion contains: from 7.5 till less than 75.0% wt, oil; water; from 0.5 to 12.0% wt, emulsifier, containing viscosity forming emulsifier, which, at 2.0% wt, partly or fully not dissolves in acidified deionised water, with pH, lower or equal 5.5, or viscosity forming emulsifier, containing at least about 50.0% wt, protein, or both of those emulsifiers, dissoluble fibers and a thickener. Food emulsion is coarse or homogenous, viscosity forming emulsifier makes from 0.1 to 4.0% wt of food emulsion. When used chemical emulsifier is taken in less quantity than viscosity forming emulsifier. Invention provides for mentioned emulsion production method. Food emulsion is also usable for usage as base while producing food products with lowered fat content.
EFFECT: food emulsion and its containing food products have a nice appearance, thickness and texture as well as sensor properties distinctive for food products with traditionally high fat content.
23 cl, 2 ex
FIELD: food industry.
SUBSTANCE: red sauce based on protein hydrolysate production method provides for preparation of protein hydrolysate out of pork skin, terricole fowl heads, legs and greaves. Pork skin is boiled during 4 hours to prepare pork skin protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:2. The mixture is homogenised and warmed up to 40°C. Enzyme preparation Protepsine is added is quantity 0.1% to raw materials weight. Hydrolysis is performed during 105 minutes. The mixture is warmed up at 100°C during 15 minutes to activate enzyme preparation. Fresh heads and legs of terricole fowls are washed to produce protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:1. Minced raw materials are warmed up to 85°C during 25 minutes and cooled down to 40°C. Enzyme preparation Protepsine is added in quantity 0.1% of raw material weight. Hydrolysis is performed during 105 minutes. Then the mixture is warmed up to 100°C for inactivation of enzyme. Raw materials are washed in salted water to obtain protein hydrolysate out of greaves. Moisture is removed by pressing. The mass is minced and homogenised in ratio with water 1:2 till homogenous mass is obtained. Enzyme preparation Protepsine is added in quantity 0.08 % to raw materials weight. Hydrolysis is performed during 120 minutes. After that the mixture is warmed up during 15 minutes at 100°C to inactivate enzyme preparation. In the following 1/5 part of obtained hydrolysate is cooled down. Sieved, browned without fat wheat flour is added in ratio hydrolysate and wheat flour 50:1. Browned in fat tomato puree, carrots roots, parsley roots and onions are added to the rest of hydrolysate. The mixture is warmed up till it boils. After that hydrolysate mixed with wheat flour is added during constant mixing. The mixture is boiled while flabby boiling during one hour. After boiling is finished sugar is added and the mixture is filtered. Vegetables left on the sieve are strained and added to the sauce.
EFFECT: invention allows to increase end product food value and reduce its costs, intensify technological process due to reduction of hydrolysate preparation, use non-traditional raw materials and raw materials of low quality, use non-waste technologies of sauce production.
3 cl, 3 tbl, 4 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry and can be used in production of instant preserved products namely first-course dishes. Method provides for preparation of meat and vegetable recipe components including mincing of chicken fillet, mushrooms, raw onions and carrots. During meat and vegetable recipe components preparation potatoes are peeled, cut and blanched. Dried champignons, fried raw onions and carrots are soaked and minced. Mentioned components are mixed with addition of potato flakes, salt and water. Obtained mixture is packed in multi-layered polymer metallised film bags in a ratio specified, sealed and sterilised.
EFFECT: invention provides preserved product longer storage time, lower its cost and provide optimal ratio between product price and quality.
SUBSTANCE: given invention is presented by a group of inventions which refer to medicine, namely to gastroenterology, particularly to methods and a composition for supporting continuous enteral feeding. The methods and composition for enteral nutritional support at least once a day applicable continuously involve a certain optimal composition in 100 kcal of a product of proteins, carbohydrates, lipids, vitamins, salts and microelements.
EFFECT: methods and composition provide continuously applicable enteral feeding in the patients with normal metabolism, but unable eating normally.
2 ex, 31 cl
SUBSTANCE: invention relates to medicine, namely to gerontology and cardiology and can be used for reduction of pathologically increased biological age (BA) in patients with arterial hypertension (AH) with abdominal obesity (FO) and dyslipidemia. Essence of claimed method lies in the following: to patients administered is complex, that includes hypocaloric diet, calculated in kcal by formula: for women: 18-30 years old - (0.0621 × body weight, kg + 2.0357) × 240; 31-60 years old - (0.0342 × body weight, kg + 3.5377) × 240; over 60 years old - (0.0377 × body weight, kg + 2.7545) × 240; for men: 18-30 years old- (0.0630 × body weight, kg+ 2.8957) × 240; 31-60 years old - (0.0484 × body weight, kg + 3.6534) × 240; over 60 years old - (0.049 × body weight, kg + 2.4587) × 240. Also administered are rationally dosed static and dynamic physical loadings, including morning hygienic gymnastics, preventive medical gymnastics, fractional physical exercises during the day, daily swimming in swimming pool for not less than 60 minutes per day. Also introduced are medications simvastatin 10 mg 1 time before going to bed after meal and lisinopril 10 mg 1 time per day in the morning for not less than 7 weeks.
EFFECT: invention combines application of all components of complex allows to normalise BA within 7 weeks of treatment.
SUBSTANCE: invention relates to medicine, namely to hematology and cardiology and can be applied for reduction of spontaneous aggregation of erythrocytes (SAE) in case of stable stenocardia of I-II functional class (SS I-II FC) and arterial hypertension (AH). Substance of clamed method consists in the following: 2 month-long complex of hypolipodemic diet, dosed static and dynamic physical activities, which include morning hygienic gymnastics, medical-preventive gymnastics, separate physical activities during the day, daily swimming for not less than 30 min. per day in the middle of the day, intake of lisinopril in dose 10 mg 1 time per day in the morning and simvastatine 20 mg 1 time per day after meal.
EFFECT: combined application of all components allows normalising of SAE of patients with SS of I-II functional class and arterial hypertension due to exponentiation of their medical action during 2 months of treatment.
SUBSTANCE: invention refers to medicine, namely to gerontology and cardiology, and concerns biological age reduction in arterial hypertension combined with abdominal obesity. That is ensured by the integrated treatment including a low-calorie diet, reasonable graduated static and dynamic physical activity, daily swimming in a pool for at least 30 minutes, and the introduction of lisinopril in dosage 10 mg once a day in the morning and metformin in dosage 500 mg twice a day for the therapeutic course of 7 weeks.
EFFECT: complex of drug-induced and drug-free therapy combined with empirically prescribed treatment length provides biological age reduction in the case patients estimated by the relation of electronegative cells to total count in a buccal epithelium scrape due to normalised DNA repair and chromosome fragility level.
SUBSTANCE: invention refers to clinical nutrition. A method of the long-term enteral nutrition of a senile patient includes the following stages: long-term enteral introduction to a senile patient at least once a day of a nutritious product containing: protein source which contains 14-20% of the calorie count; carbohydrates source which contains 10-50% of the calorie count; fat source which contains 30-45% of the calorie count; dietary fibres source which makes 10-25 g per 1 litre of the product and 8.0-18.0 mcg of chrome per 100 kcal of the product. In 100 kcal of the product the composition contains at least: 30 mg of choline, 5.0 mg of taurine and 3.0 mg of carnitine; one or more of at least: 0.1 mg of beta-carotene, 0.2 mg of lycopene and 0.05 mg of lutein. As a version, the composition described above for the long-term enteral nutrition of a senile patient contains sufficient amount of mineral substances (particularly, calcium) and vitamins (particularly, vitamin D).
EFFECT: invention allows to provide a senile patient with the effective long-term enteral nutrition which optimises a glycaemic response for glycemia control, reduces insulin resistance and/or modulates a glucose response, and also maintains the metabolic status.
30 cl, 2 ex
SUBSTANCE: invention belongs to medicine, notably to haematology and cardiology and refers to reduction of spontaneous erythrocytes aggregation in patients with arterial hypertension and dislipidemy. To achieve this, combination of hypolipidemic diet with dosed different physical exercises, daily swimming during at lest 40 minutes in the middle of the day is used. Additionally is administered 10 mg of lisinopril in the morning once daily and simvastatin 20 mg after supper once daily. Course of treatment is 2 months.
EFFECT: method ensures correction of spontaneous erythrocyte aggregation in this group of patents and results risk decrement of such thrombotic complications as myocardial infarction, insult and thromboses of different localisation.
1 tbl, 2 ex
SUBSTANCE: invention belongs to medicine, notably to haematology and cardiology and refers to reduction of spontaneous erythrocytes aggregation in patients with stable effort angina functional class I-II. To achieve this complex treatment including hypolipidemic diet, controlled activity, at least 30 minutes swimming daily and 20 mg of simvastatin once daily after supper is administered.
EFFECT: method allows spontaneous erythrocytes aggregation correction during 2 months providing blood rheological properties enhancement and, correspondingly, thrombotic complication risk decrement in this group of patients.
2 ex, 1 tbl
SUBSTANCE: invention belongs to medicine and can be applied for prolongation of human life. First goes preparatory period during three days with twofold decrement of daily food volume with taking laxative on third day. Then goes elementary fast during three, seven or sixteen days with water ingestion and daily enemas. Then goes rehabilitation period depending on fast duration time, with differential increment of dietetic product. Additionally respiratory gymnastics is performed.
EFFECT: method allows to prolong person's active vital functions.
4 cl, 3 ex
SUBSTANCE: invention relates to medicine and can be used for correction of human body weight. For this purpose 3-4 day fasting without limitation of liquid consumption is applied. After that administered is use of low-fat or fat-free products during one-two days following the fasting. Then - daily consumption of low-calorie food 1000-1200 kcal/day till 12-14 day from beginning of treatment. This is accompanied by daily exposure of patient from face side to full-spectrum artificial light with illumination intensity not less than 2000 lux or natural light for 1-2 hours a day simultaneously or in turns with physical load.
EFFECT: method allows to achieve stable effect of body weight reduction, increase availability of method to patients, reduce contra-indications to application.
2 tbl, 2 ex
FIELD: food industry.
SUBSTANCE: product contains a mixture that is to be poured water over; the mixture is prepared from a composition containing dried grains of durum wheat, heat-treated by explosive method, oatmeal, flax seeds, holy thistle, cedar nuts, chapped particles of pomegranate kernels, maize, grape-stones, watermelon and pumpkin seeds, rosehips and walnut kernels. The components are in appropriate proportion.
EFFECT: invention allows to produce a balanced food product having prophylactic effect on the human organism.
FIELD: food-processing industry, in particular, production of gerodietary food.
SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio.
EFFECT: wider range of gerodietary products.