METHOD FOR PREPARATION OF SEMI-FINISHED FOOD PRODUCT IN FORM OF MIXTURE FOR MOLDED INSTANT MEALS Russian patent published in 2024 - IPC A23L29/00 A23L3/44 

FIELD: food industry.

SUBSTANCE: invention relates to production of semi-finished food products based on vegetable or animal raw materials. Disclosed is a method for preparation of a semi-finished product in the form of a mixture for molded instant dishes by sublimation, in which the recipe components are pre-prepared, namely the main ingredient in the form of a mono-product or a combination of products is selected from: vegetable crops, mushrooms, chickpeas, peas, rice, lentils, beans, poultry meat, beef meat, mutton meat, fish, cleaned from impurities, soaked or washed and ground into fractions of 0.8–1.2 mm, or 0.1–0.3 mm, or 0.8–1.2 cm, meat and fish to mince state, additional ingredients: onions and/or garlic and/or egg and/or dill and/or parsley and/or basil and/or celery, greens or roots, and/or soaked bread, and/or hot pepper, and/or or sun-dried tomatoes, and/or pickled olives or black olives, and/or nuts, and/or spinach and/or dried plums are inspected, washed and milled to a homogeneous mass, into which flavoring additives are added: sesame seeds and/or cumin and/or vegetable oil and/or dried black pepper and/or dried red pepper and/or dried garlic and/or lemon juice or citric acid or ascorbic acid and/or paprika dried, and/or cumin, and/or sugar, and/or dried rosemary, and/or dried herbs, and/or seeds of flax, caraway, sesame, and/or crushed oat flakes, and/or starch, and/or flour, and/or baking powder, and/or salt, and/or sugar, and/or aquafaba, inspecting and adding to the milled main ingredients, mixing all the ingredients until a homogeneous mass, after which the obtained composition is frozen at a temperature of −18 °C for 24 hours or at a temperature of −32 °C for 8 hours, then mixture is subjected to sublimation in vacuum at temperature mode of condenser −43±5 °C, at pressure from 50 to 70 Pa, with temperature dynamics of the heating element of the sublimator shelves from +33 to +43 °C for 24 hours to obtain a product with moisture content of not more than 5%. Main ingredients, if necessary, are subjected to thermal treatment: boiled, baked or blanched.

EFFECT: invention allows to reduce the cooking time of dishes using a semi-finished food product with a product moisture content of not more than 5 % based on vegetable or animal raw materials, increase the shelf life of the ready composition, reduce the weight of the product, which is a semi-finished product for the preparation of cutlets, or meatballs, or falafel and other molded dishes, wherein the shelf life of the ready composition is increased to more than 1 year in a barrier container, without using freezing or refrigerating units or special storage conditions.

2 cl, 6 ex