TITOVA LJUBOV MIKHAJLOVNA,Титова Любовь Михайловна,NUGMANOV ALBERT KHAMED-KHARISOVICH,Нугманов Альберт Хамед-Харисович,ALEKSANJAN IGOR JUREVICH,Алексанян Игорь Юрьевич,NIKULINA MARIJA ALEKSANDROVNA,Ни
申请号：
RU2014135529/13
公开号：
RU0002579504C2
申请日:
2014.09.01
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to public catering products technology, namely to production of pureed multicomponent products with long storage life: pureed soups, sauces and additional side dishes. Preliminary estimated range and number of portions, product calculation of raw material for making portions in accordance with recipe. Components are washed, calibrated, peeled, cut, cooked till readiness. Milled into puree-like state separately with addition of inulin and stabiliser-xanthane gum in amount of 0.2-0.5 wt%. In puree-like state layer with thickness of 10-15 mm separately cooled down to 15-20 °C and frozen at temperature of -18 °C. Frozen beds of puree is cut into portion pieces at 5-10 g. Of frozen pieces of components, which are provided by its recipe, make sets with addition of salt, spices, herbs and pieces of ingredients, grinding of which is not provided by puree recipe. Set is stored at temperature of -18 °C for not more than 45 days. For implementation of semi-finished product is discharged into tableware for supply of customer, filled with hot water or broth and heated in microwave oven for 5-7 minutes, periodically mixing during heating.EFFECT: invention allows to reduce power consumption and area for storage of semi-finished products, labour costs at preparation of wide range of dishes of certain list of components, provides preparation of dishes with high taste properties, stable structure and with preservation of nutritive value for long storage life.3 cl, 2 tbl, 1 exИзобретение относится к технологии продуктов общественного питания, а именно к способу приготовления пюреобразных многокомпонентных продуктов длительного срока хранения: супов-пюре, соусов и дополнительных гарниров. Предварительно оценивают ассортимент и количество порций, осуществляют продуктовый расчет сырья для приготовления порций в соответствии с рецептурой. Компоненты моют, калибруют, очищают, нарезают, варят до готовности. Измельчают до пюреобразного состоя
