WO2020027698A1 - Method of producing frozen coated ready-made main courses - Google Patents

Abstract

The invention relates to the food industry, particularly to a method of producing frozen ready-made main courses having a coating. The present method includes: preparing a filling consisting of ground meat, and/or ground chicken, and/or ground vegetables, and/or a sauce; preparing a shell consisting of ground meat, and/or ground chicken, and/or ground vegetables; forming a spherical product made of the shell and the filling by means of co-extrusion; applying an even coating onto the spherical product made of the shell and the filling by successively applying layers of a binding agent, a breading substance, and tempura; frying the product in a deep fryer at 150-200°С for 2-4 minutes until ready; freezing the product in a flash-freeze tunnel at -30...-25°С for 30-60 minutes; and packing the product into packaging. The invention makes it possible to improve the organoleptic properties of the product, increase the quality, biological value and succulence of the product, create an optimal production process with the possibility of expanding product range, and, by means of the evenness of coating application and a specific sequence of coating layers, prevent the coating from crumbling and cracking, which makes the ready-made product suitable for consumption by children ages one and older by eliminating the risk of choking on crumbs of the breading substance.

Description

 METHOD FOR PRODUCING READY SECOND FOOD DISHES WITH

 COATED

 Description of the invention

 Technical field

 The invention relates to the food industry, in particular to the production of finished second courses coated frozen.

 State of the art

 From the patent of the Russian Federation N ° RU 2573317 a group of inventions is known which relates to the meat industry, namely to the production of a meat-shaped product in a test shell sprinkled with breading. Tempura dough is applied to the surface of the meat component, the surface of the test shell is lezonized and breaded twice, then fried until tender. The dough consists of premium flour, melange, vegetable oil, water, salt. The lezon consists of water, flour and salt. Breading is used, for example, in the form of crumbs. The result is a meat product molded in a test shell, sprinkled with breading, in the form of small balls of gold color, ready for use after heating in a microwave oven for 2-3 minutes at maximum temperature, or on a stove or in an oven over low heat within 10-15 minutes From the patent of the Russian Federation N ° RU 2631699 there is known a method for the production of potato and sweet potato croquettes with cheese, characterized in that they are washed, peeled, boiled potatoes in salted water, dried and wiped hot potatoes through a washing machine, boiled tubers, peeled and wiped on a wiper machine, mashed potato and sweet potato puree are combined and mixed, cheese is wiped on a wiper machine, a ball is formed from mashed cheese, which is placed in the middle of a potato-sweet cake, prefabricated with ayut ball shape, which rolled in flour, dipped in egg, breaded and paneer fried in deep fat at 180 ° C for 5-6 minutes.

 From Japanese patent application JP 2007209290, a group of inventions is known that disclose the composition of the dough for croquettes, the composition of the semi-finished product, frozen croquet, as well as methods for preparing the dough for croquettes, the semi-finished product of frozen croquet. Croquet consists of a shell and a filling. The preparation of croquet includes a stage in which the shell is coated with at least breadcrumbs.

Pre-cooked croquet includes a stage in which the shell of the product is covered with at least one layer of tempura from wheat flour and eggs. Croquet is prepared by frying the semi-finished product in oil at a temperature of 140 to 200 ° C. Pre-cooked croquet (semi-finished product) after frying in oil is frozen.

 The disadvantage of the above methods is that the breadcrumbs are applied to the semi-finished product with the last layer, thereby cracking bread crumbs easily from the finished product, both during cooking, contaminating the dishes, vegetable fat used for frying, and in the process of consumption, contaminating the table and clothes consumer. As a result of crumbling of the crumb, the majority of the protective layer of the coating is lost, which leads to cracking of the product shell and loss of moisture, which makes the product less juicy, worse stored. In addition, due to the possibility of crumbs getting into the respiratory tract, such a breaded product is prohibited for use by children under three years of age.

 In order to maintain optimal organoleptic properties, quality and taste of the food product, a certain level of moisture content must be maintained in it. Moisture migration in the finished food product can seriously impair its quality, stability and organoleptic properties. In addition, many undesirable chemical and enzymatic reactions occur in products at a rate depending on the moisture content of the products. Excessive rates of these reactions can contribute to the appearance of unwanted changes in the taste, color, structure and nutritional value of food products. In multicomponent food products, in particular in products containing components with different moisture content and water activity, moisture can migrate between adjacent components, impairing the characteristics and organoleptic properties of the components. In addition to the deterioration in the quality of finished foods, moisture migration can impede the production and distribution of foods. The proposed method of preventing moisture migration in the product involves coating the surface of the food product with a uniform reliable edible multilayer moisture barrier.

 SUMMARY OF THE INVENTION

 The present invention is intended to solve the aforementioned disadvantages of the prior art.

The objective of the present invention is to provide a method for the production of ready-made frozen second courses with a coating, which is a reliable multi-layer moisture barrier, in particular, to prevent and inhibit moisture migration in a multicomponent food product, while allowing it to be stored for a long time, remaining juicy inside. The product has a balanced taste, does not crumble and does not cracking, therefore, retains the above properties even after thawing, heat treatment and subsequent transportation and storage.

 The finished second dish according to the invention consists of a certain sequence of layers, namely: 1 - filling, involving the use of meat, and / or chicken, and / or minced meat, and / or sauce; 2 - shell, providing for the use of meat, and / or chicken, and / or minced meat; 3 - layer of leeson; 4 - a layer of breading; 5 - a layer of tempura (thick dough).

 The coating has a low moisture permeability in order to prevent the migration of water between areas of different water activity. In addition, the coating completely evenly covers the surface of the product, including cracks, and has good adhesion to the surface of the food product. The coating is durable, soft and flexible, forms a continuous surface that does not crack upon handling. Finally, this coating does not contain methyl cellulose starch, xanthan gum, guar gum and other film-forming substances that can have a negative effect on the human body.

 Technical results achieved by the implementation of the claimed invention:

 - creating an optimal process with the possibility of expanding the range of products;

 - improving the organoleptic properties of the product, improving the quality and biological value of the product,

 - due to the uniformity of application and a certain sequence of coating layers, preservation of the juiciness of the product, the exclusion of crumbling and cracking, which makes the finished product available for children over one year old, in view of the exclusion of the possibility of choking on breadcrumbs from breading.

 Technical results are achieved using the claimed method for the production of ready-made second courses frozen coated. The method includes the following steps:

a. preparation of the filling, consisting of meat, and / or chicken, and / or minced meat, and / or sauce;

 B. preparation of a shell consisting of meat and / or chicken and / or minced meat;

c. the formation of the product from the shell and filling of a spherical shape by the coextrusion method; d. applying to the product from the shell and filling a spherical shape of a uniform coating by sequentially applying layers of leeson, breading, tempura;

 e. deep-frying at a temperature of 150-200 ° C for 2-4 minutes until cooked;

{. freezing in the freezing tunnel at a temperature of -30 ...- 25 ° C for 30-60 minutes; and

 g. packaging the product in containers.

 The quantitative ratio of the components of the shell and filling is 80% to 20% or 85% to 15% or 70% to 30%, respectively.

 At the same time, the preparation of stuffing for the filling in step a) is carried out by preparing all the constituent components, weighing the raw materials, grinding the ingredients on a spinning top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are evenly distributed for 5-10 minutes, cooling to a temperature of -4 ...- 2 ° C.

 In this case, the preparation of the sauce for the filling in step a) is carried out by mixing in a mixer until a uniform consistency of the recipe components included in the sauce.

 At the same time, the preparation of the shell in step b) is carried out by preparing all the components, weighing the raw materials, grinding the ingredients on the top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are uniformly distributed for 5-10 minutes, cooling to a temperature -4 ...- 2 ° С.

 In this case, step d) involves the preparation of a lezon consisting of chicken and / or melange eggs and / or egg powder, premium wheat flour, salt and water, by pouring flour, salt, egg products, water into the mixer and mixing until completely dissolved components.

 In this case, step d) involves preparing a breading consisting of bread crumbs and / or corn chips.

 In this case, step d) involves the preparation of a tempura consisting of chicken and / or melange eggs and / or egg powder, premium wheat flour, salt, a mixture of spices and water, by pouring flour, salt, egg products, spices and spices into the mixer , and mixing until the components are completely dissolved.

The above and other objectives, features, advantages of the present invention will be better understood from the following detailed description with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

 The figure 1 shows the finished product with a coating in cross section, where

 1 - filling, involving the use of meat, and / or chicken, and / or minced meat, and / or sauce;

 2 - shell, providing for the use of meat, and / or chicken, and / or minced meat;

 3 - layer of leeson;

 4 - a layer of breading;

 5 - a layer of tempura (thick dough).

 The figure 2 shows the technological flowchart of production, clearly illustrating the sequence of steps of the production method.

 DETAILED DESCRIPTION OF THE INVENTION

 The preparation of minced meat for ready-made coated second courses is carried out by preparing all the constituent components, weighing the raw materials and preparing the recipe, grinding meat ingredients on a top with a diameter of 5-8 mm. Mixing the raw materials on the meat mixer in both directions until all components are evenly distributed for 5-10 minutes. Stuffed billets are cooled to a temperature of -4 ...- 2 ° C.

 Sauce can also be used as a filling, the preparation of which is carried out by mixing in a mixer until a uniform consistency of the recipe components included in the sauce.

Examples of the preparation of minced meat / sauces to obtain the implementation of finished second courses, frozen coated:

 Example 1. Minced meat (shell) - dense, structural, including 43-66% of lumpy poultry meat, 15-20% of raw chicken fat, 20-25% of collagen-containing offal, 4-7%, butter, 1-2 % salt, 1% premium wheat flour, the rest spices and spices.

Stuffing (stuffing) - minced meat - to simplify the production of vegetables, dry vegetable premixes are used in the form of a powder (pre-cooked mixtures, for example, dried potatoes, potato flakes), which must be rehydrated in an amount of 28-30%, add 2-5% powdered milk 25% fat, salt 1%, eggs and / or egg powder 0.2-0.5%, wheat flour 1-2%, vegetable fiber 1%, drinking water 50-60% and other flavoring components. As minced meat, predominantly can be used composed of potato mixtures, carrot mixtures.

 Example 2. Stuffing (shell) - dense, structural, including 43-66% of lumpy poultry meat, 15-20% of raw chicken fat, 20-25% of collagen-containing offal, 4-7%, butter, 1-2% salt, 1% premium wheat flour, the rest spices and spices.

 Sauce (filling) - the process of preparing the sauce, which includes mixing in a mixer to a homogeneous consistency of 50-60% drinking water, 8-10% dry sauce, 12-15% dry milk 25% fat, 12-14% butter, 1 -2% granulated sugar, 1% salt, 0.2-0.5% vinegar, the rest spices and spices.

 Example 3. Stuffing (shell) - the process of preparing a vegetable shell, including dry vegetable premixes in the form of a powder (pre-prepared mixture, for example, dried potatoes, potato flakes) 28-30%, 2-5% milk powder 25% fat, salt of 1% eggs and / or egg powder 0.2-, 05%, wheat flour 1-2%, drinking water 55-60% vegetable wheat fiber 1-% rest of the flavor components.

 Stuffing - any toppings described in examples 1 and 2, consisting of meat and / or vegetable raw materials and / or various types of sauce, can be used.

 Example 4. Minced vegetable (shell) includes dry vegetable premixes in powder form (pre-prepared mixture, for example, dried potatoes, potato flakes) 30-35%, 2-5% milk powder 25% fat, butter 1-2 %, salt of 1% eggs and / or egg powder 0.2-, 05%, wheat flour 1-2%, drinking water 45-50%, vegetable wheat fiber 2%, the rest are flavor components.

 Stuffing - the recipe components described in the above examples can be used, consisting of meat and / or vegetable raw materials and / or various types of sauce.

To expand the range of products of ready-made second courses, frozen, coated, namely for the preparation of sauce, dry sauces are used: cheese, mustard, cream, garlic, soy, tomato. Also, a herbal supplement containing a food supplement or “fine fiber” is introduced into the recipe as a thickener, which provides high-quality sauce and expansion of the assortment, and the use of functional ingredients ensures the consumption of dietary fiber in the amount of 9% to 10% of the daily intake. After the cooking and cooling process, the minced workpieces and fillings are fed to the molding. The molding is carried out by the coextrusion method from two parts of minced meat and / or minced meat and sauce. Next, the molded product undergoes a process of drazhirovany. Dragee coating is a special process of sequentially applying layers of a protective coating. A thin layer of a lotion consisting of eggs of chicken and / or melange and / or egg powder, premium wheat flour, salt and water is applied to the molded product, a layer of breading consisting of bread crumbs and / or corn chips is applied and a layer of tempura is applied ( thick dough), consisting of eggs of chicken and / or melange, and / or egg powder, premium wheat flour, salt, a mixture of spices and water. The coating process allows you to create a uniform reliable multi-layer edible moisture barrier for a food product, providing increased nutritional value and juiciness of the product. The specified coating process is highly effective in preventing moisture migration in a multicomponent product between food components having different moisture content. After the process of drazhirovanie, the product is fed for deep-frying, where at a temperature of 150-200 ° C for 2-4 minutes the product is fried until cooked. After preparation, the product is frozen in a freezing tunnel at a temperature of -30 ...- 25 ° C for 30-60 minutes and the product is packaged in a container.

To obtain a spherical shape of the product with various types of minced meat, where minced meat of a more juicy and tender structure of any kind can be used as filling, molding on the apparatus is carried out by the coextrusion method. When molding products by the coextrusion method, two extruders are involved, joined together to simultaneously extrude two products forming one single product. Coextrusion involves the use of an extruder to create an outer shell and an additional system for feeding the filling. The advantages of this method of molding is to obtain even spherical products (the specified parameters of the products do not go beyond the limits established for them tolerances), the use of various types of fillings.

 The method involves at the last stage the use of the coating process to create a coating, which is a uniform reliable edible multilayer moisture barrier.

Examples of preparing a lezon, breading, tempura to obtain the implementation of ready-made second courses, frozen coated: Example 1. Lezon and tempura consists of 2-3% eggs of chicken and / or melange, and / or egg powder, 40-45% of premium wheat flour, skimmed milk powder 4-6%, salt 0, 2-0, 5 %, 50-55% of drinking water, the rest taste and aromatic mixtures and spices. Example 2. Apply a layer of breading, consisting of 100% bread crumbs and / or corn chips.

 The coating serves to prevent moisture migration in the multicomponent product. Correctly selected formulation and sequence of applying layers eliminates crumbling and cracking of the product. The indicated technical results are also achieved thanks to the optimal process parameters, as well as the optimal selection of recipe components for the preparation of minced meat: shells and fillings from various types of raw materials provide a variety of the product range. The quantitative ratio of the components of the shell and the filling is optimal to ensure the structural - mechanical and functional properties of the filling, having a ratio of the shell with the filling of 80% to 20% or 85% to 15% or 70% to 30%. The presence of beef, and / or pork and / or chicken meat in the recipe for meat raw materials enriches the product with nutritionally complete protein, minerals and vitamins. The use of wheat flour, raw fat and collagen-containing offal, as a binding component, improves technological parameters, such as juiciness and density of the finished product. The use of vegetable mixtures and vegetable dietary fiber is used for people leading a healthy lifestyle (athletes and vegetarians), as well as in dietary products and those products that have shorter times in the gastrointestinal tract. The use of plant fiber, which has a huge amount of marco - and micronutrients and has a sorbent property, allows you to get a product with the most useful properties enriching the body with vitamins and various elements.

The products of such products may be stored frozen. Deep-fried finished products have a juicy, aromatic filling, not crumbling protective coating on top with a golden brown crust and have a pleasant taste, ready to eat, just heat the finished second dish to the desired temperature in a microwave oven or in an oven or fry in a skillet . The method of obtaining finished second courses, frozen coated, allows you to get a fast food product of high quality and biological value, convenient to use and available for children from one year old, in view of the exclusion of the possibility of choking on breadcrumbs.

Claims

Formula.  1. The method of production of finished second courses frozen coated, comprising the following steps:  a. preparation of the filling, consisting of meat, and / or chicken, and / or minced meat; B. preparation of a shell consisting of meat and / or chicken and / or minced meat;  c. the formation of the product from the shell and filling of a spherical shape by the coextrusion method;  d. applying to the product from the shell and filling a spherical shape of a uniform coating by dragee coating - successive application of layers of leeson, breading, tempura; e. deep-frying at a temperature of 150-200 ° C for 2-4 minutes until cooked; f. freezing in the freezing tunnel at a temperature of -30 ...- 25 ^° C for 30-60 minutes; and g. packaging the product in containers.  2. The method according to p. 1, in which the quantitative ratio of the components of the shell and the filling is 80% to 20% or 85% to 15% or 70% to 30%, respectively.  3. The method according to p. 1, in which the preparation of stuffing for the filling in step a) is carried out by preparing all the constituent components, weighing the raw materials, grinding the ingredients on a top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are evenly distributed for 5-10 minutes, cooling to a temperature of -4 ...- 2 ° С.  4. The method according to p. 1, in which the preparation of the shell in step b) is carried out by preparing all the constituent components, weighing the raw materials, grinding the ingredients on the top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are uniformly distributed throughout 5-10 min, cooling to a temperature of -4 ...- TO ,.  5. The method according to claim 1, in which step d) comprises preparing a lezone consisting of chicken and / or melange egg and / or egg powder, premium wheat flour, salt and water, by pouring flour, salt, egg into the mixer products, water and stirring until the components are completely dissolved. 6. The method according to claim 1, in which step d) comprises preparing a breading consisting of bread crumbs and / or corn chips. 7. The method according to claim 1, in which step d) comprises preparing a tempura consisting of chicken and / or melange eggs and / or egg powder, premium wheat flour, salt, a mixture of spices and water, by pouring flour into the mixer, salt, egg products, spices and spices and mixing until the components are completely dissolved.