METHOD FOR PRODUCTION OF READY QUICK-FROZEN DISHES Russian patent published in 2024 - IPC A23L13/50 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of ready quick-frozen dishes. Method for production of ready quick-frozen dishes provides for processing until complete culinary readiness with subsequent freezing of raw materials selected from vegetables, mushrooms and frozen berries, as well as a sauce carrier, which is potatoes and/or beans and/or rice and/or buckwheat and/or pasta. At the second stage, the pre-marinated meat component, which is meat and/or chicken breast fillet, is fried on frying lines, after frying, surface moisture is removed by drying and pre-cooling to a temperature of plus 0–10 degrees Celsius by blowing at an air speed of 10 ± 1 m/with wall fans, suspended air coolers and subjected to shock freezing at temperature minus 30–35 degrees Celsius. Sauce containing an oil and water component is prepared. Then a cooked and frozen sauce carrier, which is potatoes and/or beans and/or rice and/or buckwheat and/or pasta is fed through a receiving window into a vessel with volume of 4 cubic meters with double walls, made of non-corrosive materials, with heaters, equipped with a blade. During the sauce carrier supply the container rotates clockwise. Simultaneously, feed of pre-cooked sauce is switched on through nozzles and feed of liquid food nitrogen with temperature of minus 150 degrees Celsius. Unloading window is tightly closed with a lid; the process is carried out for 20 to 40 minutes, depending on the amount of sauce. To unload the finished carrier coated with sauce, the unloading cover is opened, the container is turned counterclockwise, and the carrier coated with sauce is unloaded from the container using the same blade, which is potatoes and/or beans and/or rice and/or buckwheat and/or pasta. Carrier is frozen, which is potatoes and/or beans and/or rice and/or buckwheat and/or pasta with an applied sauce. All frozen components are mixed.

EFFECT: invention is aimed at providing a method for production of ready quick-frozen dishes, improvement of consistency and organoleptic indices of ready dishes, as well as increase of nutritive and biological value of food products.

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