METHOD FOR PRODUCING POWDER-LIKE SEMI-PRODUCTS FOR SOUPS AND SAUCES

FIELD: food production industry. SUBSTANCE: method relates to production of food concentrates. Method can also be used for producing thickening agents or flavoring and aromatic components for cooking soups and sauces in public catering and housekeeping. According to method, preliminarily processed a...

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Bibliographische Detailangaben
Hauptverfasser:	KRAJNJUK L.N, KOVALENKO V.I, MJACHIKOVA N.I
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food production industry. SUBSTANCE: method relates to production of food concentrates. Method can also be used for producing thickening agents or flavoring and aromatic components for cooking soups and sauces in public catering and housekeeping. According to method, preliminarily processed are prescribed components. This includes stewing in own juice of broken raw mushrooms, their combining with starch suspension in predetermined proportion. After that substance is subjected to drying in vacuum at temperature of 25-30 C during initial 2.0 h and further at temperature of 50-55 C during next 2.0-3.0 h. Application of aforesaid method allows for producing semi-product which can be stored for long period of time possessing high biological value for better flavoring and aromatic properties of ready meal cooked with it. EFFECT: higher efficiency. 4 dwg, 3 tbl, 3 ex