| 摘要 |
The procedure for the production of deep-frozen, portioned pulp food or mash food, which is designated for the consumption in the thermal condition, comprises heating a carrier raw material in a water bath by stream or with hot air at a core temperature (T1) of 75[deg] C, suddenly cooling the raw material at a lower temperature (T2) of 5[deg] C, mechanically mincing the raw material by a micro-cutter, mixing the minced raw material with protein and transferring the pulp- or mash mixture in a dimensionally stable pulp- or mash food through heating at a core temperature (T3) of 70[deg] C. The procedure for the production of deep-frozen, portioned pulp food or mash food, which is designated for the consumption in the thermal condition, comprises heating a carrier raw material in a water bath by stream or with hot air at a core temperature (T1) of 75[deg] C, suddenly cooling the raw material at a lower temperature (T2) of 5[deg] C, mechanically mincing the raw material by a micro-cutter, mixing the minced raw material with protein, transferring the pulp- or mash mixture in a dimensionally stable pulp- or mash food through heating at a core temperature (T3) of 70[deg] C and suddenly cooling the dimensionally stable pulp- or mash food. The raw material for example vegetables, meat, fish, cereals or pasta is mixed with the other ingredients and is cooled, portioned and then cooked in further sequence. The heated and the cooled raw material is added before and/or when admitting the liquid such as water, base, cream, milk and/or oil. The ratio of the raw material and the liquid is 50:50. The average sliced product of the cooled and minced raw material is 0.3 mm. The minced raw material mixes with protein with or without extra liquid and is mixed to a homogeneous pulp- or mash mixture. The mixture containing the minced raw material and protein are admixed with further ingredients that consist of binding agent such as modified starch, gelling agent such as cattle gelatin with a bloom grade of 180-240, spices and/or saturation supplement such as cream cheese, powder, semolina, rice, rice flakes and/or curd. The admixing of the protein and the further ingredients takes place in an individual operation. A mixture of powdered chicken protein and lactalbumin in the ratio of 80:20 is used as protein. The pulp- or mash mixture is filled in a temperature-resistant silicon mold before the heating process. The heating of the pulp- or mash mixture filled in the silicon mold and the transfer of the mixture in the stable pulp- or mash food takes place by hot air, in which the humidity is injected. The sudden cooling of the pulp- or mash food takes place between 5-20 min after the heating process. The heating time (60%) during the transferring of the mixture is larger than the heating time (70%) during the heating of the raw material. An independent claim is included for a deep-frozen, portioned pulp food or mash food. |
