Method for preparation of raw egg for consumption (versions)
FIELD: food industry.
SUBSTANCE: according to the method, raw eggs are washed, disinfected, placed onto a transporter and subjected to freeze-quenching. Frozen eggs are subjected to hot water impact during passing through the grate device where they are subjected to dynamic impact stress till complete shelling. According to one version, shelled eggs are frozen and used as raw materials. According to other versions, eggs are glazed with subsequent freezing or subjected to sublimation drying.
EFFECT: shelled eggs usage in food industry.
The proposed method of preparing raw eggs can be used in the food industry as a ready-to-eat food product, and as raw materials for confectionery and other food production.
In the prior art it is known invention "Disinfected, surface-treated eggs and method of production thereof", patent RU 2303876, publ. 10.08.2007, WO 02/080689 dated 17.10.2002, IPC AV 5/06, which provides for the disinfection of the eggs and their coverage after disinfection protective layer. However, the protective layer after disinfection imposed directly on the egg shell and the layer formed by coating on the egg of an aqueous solution of starch. The invention allows to keep the eggs and prevent them from getting infected with dangerous microorganisms, however, cannot be used later as a product, ready-to-eat or ready without pre-treatment from the shell and testing as additives for confectionery and other products.
Known invention "Method of preparation of ready-to-eat portions of food", patent RU 2162640, publ. 10.02.2001, IPC AV 4/06, A23L 3/36, in which portions piece of any product is frozen to a temperature of at least -15°C, and the sauce is frozen on the surface of it. Sauce or sprayed on frozen portioned piece, or these layers are obtained by immersing frozen the n slices. The method aims at using any cleaned and prepared product, but does not solve the problem of cleaning product from the shell.
Known confection according to patent RU 78634, publ. 10.12.2008, IPC A23G 3/00, which mimic the egg shell of, for example, chocolate with a cavity inside, or provide him a second shell made of hard baked edible material. However, this product does not aim to use natural, obtained from hens of the product (eggs), which require processing before you can use it as a ready to use product, which include eggs.
Closest to the proposed method is the invention of "confection", patent RU 55544, publ. 27.08.2006, IPC A23G 3/00, in which case products covered with glaze, and the body may be a hollow whole shell eggs, the glaze can be made multi-layered and can use the whole egg (containing the yolk and white). However, this product does not solved the problem of cleaning eggs from the shell, which significantly reduces the consumer properties of the product. Typically this product is used the shell of a chicken, or quail or goose or ostrich eggs and get the product by glazing the whole shell eggs. Indicates that the internal sod is rimae eggs easier to delete.
In all known food products and processing methods of their eggs is not clear from the shell, and either crushed and used as an ingredient in the recipe dishes, or use the shell in whole form as the form or the basis for the glaze. Such ways of preparing eggs do not take into account the pressing need of the food industry in a well-prepared natural egg product for their recipes.
Inventive task is to provide the manufacturer already peeled and ready to eat eggs. In the case of small eggs, for example, with quail eggs, remove them from the shell on an industrial scale is very serious. In any case, when industrial production, when the number used on the conveyor eggs large, this task becomes difficult and not economically feasible. Therefore, usually the manufacturer of food products prefer to use either a different denatured products, in which many artificial additives or egg powder, containing also the flavors of eggs and egg melange, which may not provide the necessary natural taste and quality of food products. In addition, the use of egg melange considerably increases the cost of the technological process and production in General, and make the probability of infection by microorganisms is such a product is very high. This is because the melange get from the battle at poultry farms, i.e., from eggs, have not been disinfected. As a result, significantly increases the risk of contamination of this product by microorganisms, such as Salmonella, without subsequent heat treatment, such as in mayonnaise. All methods of disinfection of eggs and their subsequent processing for storage do not allow to simplify the technological process of processing and do not provide a ready-to-eat egg, which would retain the shape of an egg, but it would be cleared from the shell. The application of various chemicals to dissolve the shell again significantly spoil egg product and makes the product different chemical additives that reduce its quality.
For the consumer it is important to get the final, ready-to-use product that would not require complex heat or other treatment and was found to be unfit for food either at once or after a short his stay in a warm room, or would allow to use a simple for use in household appliances such as microwave oven.
Thus, the technical result of the proposed method is obtaining ready-to-use product made from natural eggs without the shell. This egg can be of different sizes, such as chicken, quail, goose, p is usine, but already cleared the shell.
This significantly simplified and reduced the price process in the scale of industrial production, the egg may be used as a snack, if it is to cover, for example, glaze cheese, fish, or meat, or vegetable pasta. Also this product can be used as a confection, if it is covered in a sweet glaze, such as chocolate, yogurt and any other glaze.
For example candies, which is useful for diametrical, people with diseases of the gastrointestinal tract, as well as for children, very healthy and tasty if made from treated this way eggs. For example, quail eggs or chicken eggs, which are covered with a glaze, you are the kind of treats or snacks that can be eaten without further heat treatment. The use of this product is simple and, in addition, allows to use, for example, like candy. At the same time are all useful properties of it raw eggs, but there is no risk of contamination by microorganisms, such as Salmonella. In addition, the technical result is achieved substantial simplification and cheapening of preparing eggs on an industrial scale.
This technical result is achieved due to the fact that when handling raw eggs get the egg without scarlo the s in an edible shell. To do this, a raw egg is placed on the conveyor, I give it a wash and disinfection, then a raw egg is subjected to shock freezing, which is, for example, in the freeze for at least 30 minutes blowing air temperature not less than minus 18 deg C, and then frozen egg dipped (expose) in hot water the water temperature is not less than 80 degrees C and can withstand no more than 0,25 min while passing eggs through the device screen, where the eggs are subjected to dynamic impact load to full cleaning of the shell. However, depending on the type of eggs shock to him does not exceed 0.5 kg/ see Freezing reduces the strength of the shell. Then repeat freezing at a temperature of not less than 1 and not more than 40 deg C for at least 1 minute, glaze, for example, the consistency of sour cream at temperatures from +5 to 60 ° C, followed by freezing for storage at a temperature of 1 deg C to 40 deg C and thawed before use and use as a finished product.
Thus, for large volumes of production, the entire process can be mechanised, to get the highest quality products without losing its beneficial properties, and to obtain a new product that will allow you to extend the range of confectionery and food products for human consumption such as the R, snacks.
The process is as follows. Prepared and disinfected egg is placed on the conveyor in one row, or in perforated containers, then subjected when blowing cold air shock freezing, then due to the abrupt change in temperature, clean the egg by mechanical effects on egg shock. Because of the frozen shell becomes brittle, easy to crack and separate eggs, and when exposed to flowing under pressure jets of hot water, the shell is removed from the eggs. While short-term exposure to hot water, the properties of the eggs do not change because of the infusion of the protein does not occur, and is only thawing of the upper layer of eggs. Hot water can be supplied by the jets on a conveyor, which is equipped with, for example, a mechanical roar. The effort required from the dynamic effects on eggs, depend on the strength of the shell, dynamic load, for example, can range from 0, 05 to 0.5 m/s Force in interaction with dynamic load (from the shaking eggs) depends on the used equipment. For example, you can use mechanical vibrating screen model 2YZS1237 or hydraulic models PFS1210 brand RTFID or use of the scrubber. When promoting the eggs on the conveyor belt for a more effective treatment and disposal of scarlo is s also use conveyor with a crash, which provides a coup (moving) eggs with small amplitudes.
Exposure to hot water or hot air should not lead to the brewing of protein, so its impact is short-term, and at a temperature not higher than 80 degrees C. Thus, a jet of hot water simultaneously perform two functions - the creation of a temperature difference on the surface of the eggs and remove the shell from the egg mass. Eggs on the conveyor can be decomposed similarly to the layout for deep freeze, i.e., either in rows, where between eggs there is some distance that allows faster and better to get the original low temperature for shock freezing, and then, without any shifting of the eggs to another conveyor to a single process to expose eggs to short-term exposure to heat and the destruction of the bursting shell. For this purpose, in addition to the hot water delivered to the jets under pressure, it is possible to use hot air delivered under pressure. To overcome the "blow-off" small and light eggs, such as quail, these eggs can be before placing on the pipeline laid in open packaging with perforation. For example, packaging is performed in the form of stands with open sides and top, then the flow and the air and water will be no limits is. Packing can be made in the form of cells with corresponding cells.
Then cleaned up the egg again subjected to freezing. After that, his or glaze and freeze again for storage, or simply frozen supply to large industrial enterprises, where they can be used as an ingredient for a recipe in one way or another food products. Thus, significantly simplifies the process of cleaning the eggs and its use, and simplifies the process of adding eggs in the recipe for cooking food products such as sausages, mayonnaise. Imported raw materials are easy to use large industrial enterprises. This material is guaranteed to have no contamination by microorganisms, since low temperature kill germs, so recipes product, for example, mayonnaise, does not require heat treatment.
To obtain raw eggs without the shell in the shell use a glaze of chocolate, caramel, nuts, cheese, fish and meat pastes, vegetables, flour, etc.,
Known confection according to patent RU 55545, publ. 27.08.2006, IPC A23G 3/00, in which the casing is a hollow whole shell eggs, and inside the shell is chocolate or icing. This confection before consumption tre is the duty to regulate cleaning the shell of its contents. This product uses natural product - shell eggs only as packaging and form for casting chocolate filling. Use only a part of the natural product - the egg-shell, which is then released, the egg protein can be used only as an additive to chocolate mixture.
Known invention "Frozen denatured egg yolk", patent EP 0524751, publ. 27.01.1993, IPC A23B 5/005; A23B 5/045; in which denatured by freezing egg yolk obtained as the composition of the emulsion of the type oil-in-water, with the aroma of fresh egg yolk. However, this product is not natural egg yolk. This emulsion is used for the preparation of mousses and other whipped products, followed by processing at ultra-high temperatures. The purpose of this product is its use as a product ready to use, in addition, this method does not allow you to save properties not only of the yolk, but also protein. Egg processing is first cleared, then separated the white from the yolk, and then the yolk undergoes significant processing, which allows the resulting product to add as artificial additives in confectionery as flavouring agents. The properties of the natural product largely lost.
On the closer to the presented option is to request EN 2010138620, publ. 27.03.2012, 9.02.2008, EP 08151623.9, IPC A23C 9/00, which is a capsule containing many of extruded food products containing digidrirovanny food powder mixed in a binder system based on fat. Food products are presented in the form of eggs. However, natural eggs are used only as an ingredient in cooking recipe. This product uses digidrirovanny food powder it is from raw eggs, because natural peeled eggs when used in food production in the powder form would significantly complicate the purification process of the eggs.
With this method, the preparation of food tablets is carried out by mixing digidrirovanny ingredients with a binder system based on fat and pressing or extruding the mixture.
For large industrial enterprises it is important to obtain such raw materials, which requires minimal preparation. This significantly reduces the cost and simplifies the manufacturing process. In addition, as proposed in the application materials does not require additional testing to be infected with microorganisms, because the raw materials get guaranteed sterile. Such raw materials without large additional costs for cleaning the shell eliminates melange in which there is a risk of infection, it x is well kept, its easy to use, and, in addition, significantly improving the quality of its products.
This technical result is due to the fact that after cleaning eggs by passing through a screen on the influence of hot water, the egg is subjected to repeated freezing at a temperature of 1 deg C to 40 deg C and the product is used as raw material in food industry. If necessary, frozen raw eggs are easy to thaw and before use, use thawed.
Thus, significantly increases the range of clean and safe food products. These products can be confectionery, bakery products and snacks, as with heat treatment and without thermal processing.
To obtain mousses, zephyrs, pasta, mayonnaise and other food products in which you want to add the egg, after which the resulting mass should be well vzvivaetsya required as a raw material to not use the whole egg, and powder of natural whole eggs.
In this case, for the same above technical results, after cleaning eggs by passing through a screen and exposure to hot water, the egg is subjected to subsequent re-frozen for storage at a temperature of 1 deg C to 40 deg C is freeze-drying. After which it is ground or in the manufacture of food products, either supplied in powder form.
Freeze drying is carried out, for example, as follows. The last frost, for example, is carried out in a special chamber (on the production line or in sublimator placed as the last device production line. Sublimation is performed by creating a vacuum and partial evaporation of free moisture from the product. When freeze-drying the frozen and peeled eggs, when the moisture content is very low, the egg, as a product of animal protein is not overheating, so as not to cause protein denaturation. Therefore, strictly enforce the difference in partial pressures between the water vapor above the surface of the product and vaporized in the drying chamber, which should be sufficient, i.e. not less than 4,58 mm Hg, but not to lead to denaturing of the protein, of the product during the freeze-drying process removes from 75 to 90% moisture. Sublimation temperature: most advisable to have the temperature from minus 15 to minus 20°C. the final drying of the product occurs at positive temperatures. At the stage of sublimation removes about 40-50% moisture and spent 50-60% of the time with all of the technological process of drying. Dried is carried out at a temperature not higher than +40 ° C. the Dried product is CT is Packed in a sealed package. To prevent dampening either whole eggs or powder from whole eggs.
Freeze drying allows to increase the shelf life of such of the shelled eggs to order, in addition, have already been affected by freeze-drying the eggs do not require their content in the freezer when stored. Easy-crushing into powder, which is Packed comes to manufacturers as raw materials to be added to the formulation prepared dishes.
In all three of the above-described embodiments, it is possible to use different kinds of eggs - quail, which are conveniently frozen with a coating of glaze to use either in the form of treats, or as a convenient, "one piece" snacks. Also in powder form of natural eggs (not in the form of a melange), which is easy to use, for example, in the manufacture of mayonnaise. In the same way it is possible to process and to obtain an intermediate product, or the product immediate use - if using chicken, goose, ostrich and other eggs.
1. The method of preparation of raw eggs for human consumption, consisting in the processing of whole eggs and cover it with icing, characterized in that a raw egg previously subjected to washing and disinfection, are placed on a conveyor and then a raw egg is subjected to shock freeze for at least 30 minutes with what buvom air temperature not less than minus 18º, after that frozen egg is exposed to hot water with a temperature not less than 80 ° C, can withstand no more than 0.25 minutes with the simultaneous passage of eggs through the device screen, where the eggs are subjected to dynamic impact load to full clean from the shell with the removal of the shell, and then repeat freezing at a temperature of not less than 1 and not more than 40 º C for at least 1 minute and the egg glaze at temperatures from +5 to 60 ° C, followed by freezing for storage at a temperature of from 1OC to 40ºC.
2. The method of preparation of raw eggs for human consumption under item 1, characterized in that frozen peeled egg, covered in icing, before use, defrost and use as a ready to use product.
3. The method of preparation of raw eggs for human consumption under item 1, characterized in that use to cover glaze is the consistency of sour cream.
4. The method of preparation of raw eggs for human consumption under item 1, characterized in that use chocolate icing.
5. The method of preparation of raw eggs for human consumption under item 1, characterized in that use caramel glaze.
6. The method of preparation of raw eggs for human consumption under item 1, characterized in that use the glaze on the basis of fish, or cheese, or meat, or vegetable pasta.
7. How to prepare the key raw eggs for human consumption under item 1, characterized in that when cleaning the roar of the egg is subjected to vibration and dynamic loads from 0.05 to 0.5 m/s
8. The method of preparation of raw eggs for human consumption under item 1, characterized in that the shock effect on the egg shell does not exceed 0.5 kg/cm2.
9. The method of preparation of raw eggs for human consumption under item 1, characterized in that the use of whole quail egg, or chicken, or goose or ostrich.
10. The method of preparation of raw eggs for human consumption, consisting in the processing of whole eggs, characterized in that a raw egg previously subjected to washing and disinfection, are placed on a conveyor and then a raw egg is subjected to shock freeze for at least 30 minutes with the blow-off air temperature not less than minus 18º, then frozen egg is exposed to hot water with a temperature not less than 80 ° C, can withstand no more than 0.25 minutes with the simultaneous passage of eggs through the device screen, where the eggs are subjected to dynamic impact load to full clean from the shell with the removal of the shell, then repeat freezing at a temperature of not less than 1 and not more than 40 º C for at least 1 minute and used as raw materials in the food industry.
11. The method of preparation of raw eggs for human consumption under item 10, characterized in that tapered use in the food industry as an ingredient to the recipe for the manufacture of a product egg pre-defrost.
12. The method of preparation of raw eggs for human consumption, consisting in the processing of whole eggs, characterized in that a raw egg previously subjected to washing and disinfection, are placed on a conveyor and then a raw egg is subjected to shock freeze for at least 30 minutes with the blow-off air temperature not less than minus 18º, then frozen egg is exposed to hot water with a temperature not less than 80 ° C, can withstand no more than 0.25 minutes with the simultaneous passage of eggs through the device screen, where the eggs are subjected to dynamic impact load to full clean from the shell with the removal of the shell, then repeat freezing at a temperature of not less than 1 and not more than 40 º C with subsequent freeze-drying.
13. The method of preparation of raw eggs for human consumption under item 12, characterized in that the frozen dried whole egg without the shell is crushed into powder.
14. The method of preparation of raw eggs for human consumption under item 12 or 13, characterized in that before the use of the egg without the shell is used as raw material in the food industry.
15. The method of preparation of raw eggs for human consumption under item 12, characterized in that the exercise of freeze-drying in the drying chamber when the difference of partial pressures between water vapor over p is the surface of the product and vaporized in the drying chamber is not less 4,58 mm Hg.
16. The method of preparation of raw eggs for human consumption under item 12, characterized in that store dried whole egg without subsequent freezing at room temperature.
17. The method of preparation of raw eggs for human consumption under item 12, characterized in that store the dried and powdered whole egg without subsequent freezing at room temperature.
FIELD: food industry.
SUBSTANCE: invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture.
EFFECT: simple mixing of the initial components, in a strictly specified ratio without modification of their chemical composition allows to enhance efficiency of the biologically active food additive impact on the immune system and to strengthen antiviral activity.
FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method production of a powdered ice-forming biological reagent is performed by way of moisture evaporation (under vacuum) from liquid microbial or protein suspension with initial temperature equal to 26°C in flat-bottomed pans with walls 30-50 mm high containing porcelain balls with a 3 -7 mm diameter in a layer up to 50% of the pans walls height. The suspension poured into the pans in a layer height whereof is twice as little as that of the balls layer is divided by the balls into a multitude of small volumes with the pans subsequently covered with unwoven textile. Then follows the drying process during 9.0 - 12.5 hours with continual adjustable vacuumisation, controllable in terms of residual pressure in the chamber at four temporal stages of drying.
EFFECT: method allows to produce the end product in powdered form convenient for application and ensures high stability of the reagent during storage.
5 tbl, 2 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry. Milled food product (in a 5-70 mm thick layer) is put into a vacuum chamber. A residual pressure (2-3) kPa is built in the vacuum chamber. The product is heated until a temperature is 70-80°C with thermal capacity 9.0-9.5 kW/m2. Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 25-30°C.
EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.
FIELD: food industry.
SUBSTANCE: invention relates to food industry. In accordance with the method proposed evaporation of a liquid hydrophobic working medium is performed. The working medium vapours, moving as a result of differential pressure, are heated and passed through a layer of frozen product being dried. This process is performed one or several times, passing heated working medium vapours through, accordingly, one or several layers of frozen product being dried. The produced mixture of water vapours and working medium vapours is passed through one or more desublimators/absorbers where desublimation/absorption of water vapours from the mixture is performed. One performs condensation of working medium vapours and liquid working medium return to the process beginning. The working medium is represented by a low-boiling liquid or an easily liquefied gas. Proposed is a device for the method implementation.
EFFECT: usage of this group of inventions enables drying time reduction and prevention of contact of the product being dried with atmospheric oxygen.
10 cl, 1 dwg
SUBSTANCE: method includes pouring the preparation into a vessel, its freezing, sublimation and finish drying on the shelves of sublimation plant. Freezing of the preparation is performed at inclined position of vessel axis relatively to vertical line for angle of 45÷75 degrees, and sublimation process is conducted during heating of shelves at the speed of 10÷15°C per hour up to temperature of 30÷35°C.
EFFECT: claimed method makes it possible to accelerate the process of drying with simultaneous reduction of energy flow.
2 dwg, 3 ex
FIELD: food-processing, microbiological and chemical industry, in particular, removal of liquid or frozen agent from product, more particular, sublimation concentration and drying of frozen solutions or suspensions, sublimation drying of frozen food products, and also concentration or drying of liquid solutions and suspensions.
SUBSTANCE: method involves providing reaction of product with absorbing solution in vacuumizer by mass exchange through gaseous phase; providing heating of product to be dried using absorption heat of vapors of agent to be removed, said absorption being provided by means of absorbing solution and said heat being transmitted through heat transmitting device or through heat conducting walls which separate product to be dried from absorbing solution. In order to heat said product, heat of condensation vapors of agent removable from absorbing solution during regeneration thereof may be also utilized. Freezing of product and keeping of temperature mode in drying chamber are provided by means of refrigerating unit. Utilization of absorbing solution for creating hydraulic gates in processing pipelines provides for increased pressurization of vacuumizer and reduced loading of vacuum pump.
EFFECT: reduced consumption of power for sublimation or evaporation of agent to be removed from product by drying procedure.
13 cl, 4 dwg
FIELD: food-processing industry, in particular, processes for preservation of animal food products.
SUBSTANCE: method involves removing about 60-70% of moisture from product to be dried by stepped reduction of pressure accompanied by freezing of product at each stage to minimum temperature corresponding to pressure at the given stage, and heating product between steps by means of working fluid to -5, -4 C; providing holding of product in frozen state at minimum temperature at each stage. Heating of product between stages is carried out with the use of inert gas, such as carbon dioxide or nitrogen. Frozen product holding time at minimum temperatures is increased with decrease of pressure at stages.
EFFECT: improved quality of end product.
FIELD: food-processing industry.
SUBSTANCE: method involves forming basic product by extruding it immediately into sublimation chamber zone with pressure above triple point; providing evaporative freezing of product with pressure below triple point and sublimation drying thereof in superhigh frequency energy field, with following removal through sluice gate; providing additional extrusion of product through coaxial channel peripheral with respect to central channel; introducing product with increased content of dry substance via peripheral coaxial channel for further forming of slightly dried carcass of product; feeding product with low dry substance content via central channel.
EFFECT: improved quality of product and reduced power consumption.
2 cl, 2 dwg
FIELD: food industry.
SUBSTANCE: invention relates to the technology of fresh berries preservation by way of freezing. The method envisages berries preparation by way of maintenance at room temperature in a saturated 70% sucrose solution. Then berries are preliminarily cooled to 0-1°C, quickly frozen at a temperature of minus 24°C till the final temperature in the berries centre is minus 18°C.
EFFECT: invention allows to preserve consumer properties and nutritive value of berries due to dehydration with a sugar solution and freezing at an optimal cryoscopic temperature.
3 dwg, 1 tbl
FIELD: food industry.
SUBSTANCE: carrots and rice (washed, peeled and subjected to thermal sterilisation and slight drying) are treated with steam, strained into puree-like condition and mixed with butter and ascorbic acid. Then the mixture is portionally packed into containers of food polypropylene and subjected to freeze-quenching at a temperature from -30 to -35°C. Carrots, rice and butter are used at the following weight ratio: (190-210):(25-35):(8-12).
EFFECT: invention allows to produce a new puree-like product for dietary alimentation along with biologically active substances losses decrease and the product stratification exclusion.
SUBSTANCE: device of continuous action freezes food products that are continuously fed from the supply part with their transfer to the site of discharge. The device comprises the following units: a first mesh-type belt conveyor having a first end located on the supply part, and transfers the products in a first direction from the first end to the second end; a second belt conveyor extending along the first one directly under it and transporting products which fell from the second end of the first conveyor in a second direction opposite the first direction; a bath with the cooling composition which is located directly under the second conveyor and comprises the cooling composition, by which the products fallen from the second conveyor are frozen, and a third belt conveyor which has at least one part immersed in the cooling composition contained in the bath. This conveyor transports the products fallen from the second conveyor, immersing them in the bath in the cooling composition. There is also a means of irrigation with the cooling composition that is placed directly above the first conveyor and spraying toward it this cooling composition. The method of continuous freezing food products comprises transfer of the products by means of the first conveyor, transferring the products falling from the first conveyor by means of the second conveyor, transferring the products fallen from the second simulator by the third conveyor simultaneously immersing them in the bath with the cooling composition. During the transfer the products are irrigated with the cooling composition.
EFFECT: use of this group of inventions provides high-quality products freezing.
11 cl, 2 dwg, 1 tbl
FIELD: food industry.
SUBSTANCE: invention relates to the technology for preparation of condiment soups at catering enterprises. One prepares a long-storage first course semi-product. Vegetables are washed, calibrated, peeled, cut and also sauteed (whenever the recipe prescribes to). Grits and legumes are washed. The course components are separately treated with hot steam until they ready and packaged into sealed containers, cooled to 15-20°C, frozen at -18°C during 6-9 hours. One weighs out recipe portions of each component and composes single-portion sets with addition of salt, spices and greens. The semi- product is tightly packaged, vacuumised and stored at a temperature of -18 °C for no more than 30 days. For serving the semi-product is poured with hot water or broth or mushroom concoction and warmed in a microwave field during 3-4 minutes.
EFFECT: invention enables reduction of energy costs in the process of first course semi-products storage and reduce production facilities due to absence of the necessity to have the liquid fraction frozen; additionally, the invention ensures high taste properties of the course and preservation of its nutritive value throughout the storage period due to redistribution of moisture in the process of preliminarily thermal treatment of the components by way of steaming until ready.
FIELD: process engineering.
SUBSTANCE: invention relates to production of frozen products by freezing them with the help of appropriate agent. Proposed device comprises freezing room accommodating freezing bath containing freezing agent for products to be dipped therein. It comprises also units to blow frozen products by gas with temperature of 0°C or lower so that residues of freezing agent are removed from the products. It includes device to transfer products to be frozen so that said frozen are dipped in bath freezing agent. After dipping, frozen products are removed from the bath to remove residues of freezing agent from the products by blowing.
EFFECT: reduced amount of freezing agent, faster freezing.
10 cl, 4 dwg
FIELD: food industry.
SUBSTANCE: invention relates to food industry. The proposed method for cooling preserves in a metal cylindrical container after sterilisation involves a cooling process in a coolant flow. The coolant is represented by a humidified air flow at a rate of 2-5 m/s with finely dispersed moisture in an amount of 0.02-0.03 kg/kg of dry air. The metal container filled with the product is rotated round the longitudinal axis with a frequency equal to 1.83 s-1.
EFFECT: method allows to significantly reduce the process duration and water consumption.
FIELD: food industry.
SUBSTANCE: this invention covers production method of ready-to-cooking formed foodstuff from single deeply frozen slabs of vegetables, including rice and potatoes, fruits, meat, poultry, terrine, fish or seafood, dough or bakery products, or a combination of any abovementioned. This method provides preparation of raw materials from single deeply frozen slabs, its continuous and discontinuous feed to forming chamber according to final product form and its forming from deeply frozen raw materials of frozen final products prepared for heating by raw materials pressing in the forming chamber.
EFFECT: production of formed foodstuff which is not subject to decomposition during heating.
FIELD: food products.
SUBSTANCE: red sauce production method for fast-frozen ready-made meat dishes includes broth preparation, carrots onions and tomato paste browning, sauce boiling, homogenisation, packing of sauce with ready-made meat products and side dishes in consumer containers and freezing of ready-made dishes. Wheat germs are used as thickener. They are added to boiling broth during constant mixing during 10-15 minutes. Aside from consistency improvement, adding of wheat germs to the sauce allows to enrich the product with natural vitamins, antioxidants, mineral elements and aminoacids.
EFFECT: improvement of red sauce quality, increase of food value.
2 cl, 3 tbl, 4 ex
FIELD: heat carrying materials.
SUBSTANCE: invention provides cold carrier based on propylene glycol solution, and additionally containing alkali metal halide (bromide or iodide) in concentration 1.0-2.8 mole/kg, content of components being the following: 8-35.4% propylene glycol, 14.2-31.7% alkali metal halide, and water - the balance.
EFFECT: reduced viscosity of cold carrier.
3 cl, 2 tbl, 2 ex
FIELD: food industry.
SUBSTANCE: it is necessary cut and blanch apples, cut and freeze green onions and the greens, cut squid's fillet and mix at oxygen-free technique with sour cabbage, cranberry, sugar, common salt, calcium ascorbate and hot red pepper to pack the mixture obtained and vegetable oil followed by sealing and sterilization. Due to the composition of ingredients and conditions of their treatment the product obtained is of increased digestibility against analogous dishes.
EFFECT: higher efficiency of manufacturing.
FIELD: food industry.
SUBSTANCE: invention relates to food, pharmaceutical or cosmetic biologically active additives and may be used in food industry, cosmetic and medicine. The biologically active additive includes Artemia salina maxillopod cysts, milled at a temperature no higher than 35°C till production of a 25-50 mcm fraction, and is characterised by content of nucleic acids amounting to no less than 45 mg/g and protein weight portion amounting to no less than 50 wt %.
EFFECT: invention allows to produce a biologically active additive with high content of nucleic acids.