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Fruit and veggie baby food combos


Best Baby Food Combinations (50 Easy Recipe Ideas + Tips)

Learn this simple approach to making baby food combinations with this master list of ideas. With this post, you’ll always have ideas for easy baby meals that both taste great and are realistic for you to execute…even with a busy schedule!

Baby Food Combinations

Moving from single ingredient baby foods to combinations in stage 2 baby food is such a fun stage of feeding babies because things can get so much more flavorful and interesting! And it means that you can batch cook basic purees and then combine them in so many delicious ways to keep things interesting and nutrition varied.

And while I am not opposed to sometimes buying baby food, each of these ideas is super easy—even if you are very busy. I love to have a stash of these in the freezer to use for quick meals in a pinch. (And to be honest, we still use them in the toddler years as easy ways to offer up veggies!)

TIP: Scroll to the recipe at the end of the post for all of the details, and read through the post for answers to common questions and basics about making baby food combos.

Ingredients in Baby Food Combinations

To make the baby foods in this post, you’ll need basic ingredients (that will obviously vary according to which specific puree you choose). The base purees are made with:

  • Apples
  • Bananas
  • Blueberries
  • Butternut Squash
  • Carrots
  • Mango
  • Pear
  • Peas
  • Spinach
  • Sweet Potatoes

TIP: Then, to mix things into combinations, you can add in peanut butter, plain whole milk yogurt, Baby Oatmeal, Baby Rice Cereal, and other purees including those made with beans, chicken, pineapple, avocado, peach, and more.

How to Make Stage 2 Baby Food Combinations Step-by-Step

Here’s a look at the simple process involved in making this sort of stage 2 baby food. Scroll down to the bottom of the recipe for the full information.

  1. Make your base purees.
  2. Store or freeze until ready to combine.
  3. Stir together the purees, adding any optional spices or ingredients, until uniform.
  4. Serve with a spoon or in a reusable pouch.

TIP: I like to make the single ingredient purees and freeze them, then mix and match frozen cubes of purees into yummy combinations. This ensures that you have flexibility to adjust if baby doesn’t love one combination and that you can change up the flavors you’re offering regularly.

How do you combine baby food?

With the way I do it, you simply make two purees (or one puree if you plan to combine it with something like yogurt or oatmeal) and mix them together. You can really do any combinations that sound good to you. I have 10 base purees and 5 easy combination ideas for you to get started, but then you can totally run with it!

Best Baby Food Containers

For storing baby food, I like these Wean Green Storage Cubes (they are glass and are insanely durable—I’ve been using the same set for 8 years), these Beaba Clip Containers, and these Wee Sprout Containers. My go-to reusable pouches include this silicone one from Squeasy Gear and these Wee Sprouts BPA-free plastic ones. (I prefer the 3 ounce size for babies in both pouch options.)

Apple Baby Food Ideas

Once you make basic Apple Puree, you can combine it with so many yummy flavors!

  • + plain whole milk yogurt = Apple Yogurt
  • + Baby Oatmeal = Apple Oatmeal
  • + Spinach Puree = Apple Spinach Baby Food
  • + Carrot Puree = Apple Carrot Baby Food
  • + Butternut Squash Puree = Apple Squash Baby food

Banana Baby Food Ideas

Try these easy combinations that start with Banana Puree.

  • + Peanut Butter Puree = Banana Peanut Butter Baby Food
  • + plain whole milk yogurt = Banana Yogurt
  • + Baby Oatmeal + Banana Oatmeal
  • + Bean Puree = Banana Bean Puree
  • + Avocado Puree + Banana Avocado Puree

Baby Food Combinations with Blueberries

Start with Blueberry Puree, then transform it into these fun flavors.

  • + plain whole milk yogurt = Blueberry yogurt
  • + Baby Oatmeal = Blueberry Oatmeal
  • + Banana Puree = Blueberry Banana Puree
  • + Mango Puree = Blueberry Mango Puree
  • + Peach Puree = Blueberry Peach Puree

Baby Food Combinations with Butternut Squash

Smooth Butternut Squash Puree is a great base as it’s rich in nutrients and has a naturally mild flavor. (Any of these would be great with a tiny pinch of cinnamon.)

  • + Pear Puree = Squash Pear Puree
  • + Bean Puree = Squash Bean Puree
  • + Banana Puree = Squash Banana Puree
  • + Applesauce = Squash Apple Puree
  • + plain whole milk yogurt = Squash Yogurt

Baby Food Combinations with Carrots

Start with Carrot Puree, then add in new flavors!

  • + Apple Puree + Sweet Potato Puree = Carrot Apple Sweet Potato Puree
  • + Pear Puree + Sweet Potato Puree = Carrot Pear Sweet Potato Puree
  • + Banana Puree = Carrot Banana Baby Food
  • + Quinoa Baby Food = Carrot Quinoa Baby Food
  • + Bean Puree = Carrot Bean Puree

Baby Food Combinations with Mango

Mango Puree is a cinch to make and is so intensely flavorful—which makes it play really well with other purees!

  • + plain whole milk yogurt = Mango Yogurt
  • + Baby Oatmeal = Mango Oatmeal
  • + Banana Puree = Mango Banana Puree
  • + Avocado Puree = Mango Avocado Puree
  • + Peach Puree = Mango Peach Puree

Pear Baby Food Combinations

Ripe pears make delicious Pear Baby Food that freezes and combines well.

  • + Avocado Puree = Pear Avocado Puree
  • + Baby Oatmeal + Cinnamon = Pear Cinnamon Oatmeal
  • + Banana Puree = Pear Banana Puree
  • + Pea Puree = Pear Pee Puree
  • + Carrot Puree = Pear Carrot Puree

Baby Food Combinations with Peas

Keep a bag of frozen peas in the freezer and homemade Pea Puree is just minutes away. Then try:

  • + Apple Puree = Pea Apple Puree
  • + Pear Puree = Pea Pear Puree
  • + Mango Puree = Pea Mango Puree
  • + Banana Puree = Pea Banana Baby Food
  • + Pineapple Puree = Pea Pineapple Puree

Baby Food Combinations with Spinach

My Spinach Baby food already has peas in it (to ensure it’s smooth and mellow in flavor). You can also combine it with:

  • + Apple Puree = Spinach Apple Puree
  • + Pear Puree = Spinach Pear Puree
  • + plain whole milk yogurt = Savory Spinach Yogurt
  • + Quinoa Baby Food and pinch Parmesan cheese = Spinach Parmesan Quinoa
  • + Bean Puree = Spinach Bean Puree

Sweet Potato Baby Food Ideas

Start with a batch of Sweet Potato Baby Food and then try these yummy options:

  • + Chicken Puree = Sweet Potato Chicken Baby Food
  • + Bean Puree = Sweet Potato Bean Puree
  • + Applesauce = Sweet Potato Applesauce
  • + Carrot Puree + Cinnamon = Cinnamon Sweet Potato Carrot Puree
  • + Bean Puree + Cumin = Mexican Sweet Potato Bean Puree

How to Store Baby Food—and Send it to Daycare

I prefer to freeze batches of baby food in a silicone ice cube tray overnight, transfer it to a zip top freezer bag, then store it until I’m ready to serve or combine it. You can then mix and match from the single ingredient purees you have in the freezer by adding a cube or two of two purees to a container. If you do that the night before you plan to serve the food, it will thaw and be ready to stir together.

This makes it easy to batch cook and have a lot of option to feed baby at home or at daycare.

Tips for Making the Best Baby Food Combinations (Stage 2 & Stage 3)

  • These Stage 2 baby foods are great to introduce after baby has started solids with single ingredient baby foods.
  • For a 6 month old baby, 1-2 tablespoons baby food may be plenty for a single serving. For a 9 month old baby, they might want ¼ cup or more.
  • Adjust the servings based on your child’s hunger, using a roughly one to one ratio of the purees in each combination.
  • Read more about the differences in Baby Food Stages here.
  • Find my best tips for Baby Food Storage here.
  • Add in a little mashed avocado, coconut oil, or Prune Puree to help with baby constipation.
  • Serve with a spoon or in a reusable pouch.

I’d love to hear your feedback on these ideas, so please comment and rate the recipe ideas below! I appreciate all of your comments so much.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 5kcal

Servings 6

1-2 tablespoons Butternut Squash Puree and with one of the following
  • ▢ 1-2 tablespoons Pear Puree
  • ▢ 1-2 tablespoons Bean Puree
  • ▢ 1-2 tablespoons Banana Puree
  • ▢ 1-2 tablespoons Applesauce
  • ▢ 1-2 tablespoons plain whole milk yogurt
1-2 tablespoons Spinach Puree and one of the following:
  • ▢ 1-2 tablespoons Apple Puree
  • ▢ 1-2 tablespoons Pear Puree
  • ▢ 1-2 tablespoons plain whole milk yogurt
  • ▢ 1-2 tablespoons Quinoa Baby Food and pinch Parmesan cheese
  • ▢ 1-2 tablespoons Bean Puree
1-2 tablespoons Sweet Potato Puree and one of the following:
  • ▢ 1-2 tablespoons Chicken Puree
  • ▢ 1-2 tablespoons Bean Puree
  • ▢ 1-2 tablespoons Applesauce
  • ▢ 1-2 tablespoons Carrot Puree and pinch cinnamon
  • ▢ 1-2 tablespoons Bean Puree and pinch cumin

  • Prepare each puree. Freeze in a silicone ice cube tray, transferring the cubes to a freezer bag once solid, or store in the refrigerator as needed.

  • Place roughly equal amounts of the two (or more) purees you plan to combine into a bowl. Stir together. (If the purees are frozen, place a cube or two of each into a bowl or storage container. the night before you plan to serve and let thaw overnight in the fridge before stirring together. Or thaw at room temperature for about 2 hours.)

  • Serve or store for later.

  • Mixing Bowl

  • Reusable Pouch

  • Silicone Ice Cube Tray

  • Taste the purees and add more of a sweeter one if needed.
  • Add small pinches of spices like cinnamon, ground ginger, and cumin to add flavor.
  • Add small pinches of ground flaxseed to add healthy fats.
  • Serve with a baby spoon or in a reusable pouch.
  • Pack for daycare if needed in small airtight containers.
  • Serve cold or warm just slightly.
  • If. baby has a dairy intolerance, use a nondairy, unsweetened nondairy yogurt.
  • If baby has a nut allergy, use a nut-free alternative that's unsweetened such as Sunbutter.

Calories: 5kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 2mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

6 Baby Food Combinations (Stage 2)

6 easy and tasty baby food combination recipes: Sweet Potato Apple, Asparagus Apple, Blueberry Banana Quinoa Flax, Peach Pear, Avocado Peach Pineapple Kale and Pineapple Mango.

Earlier this week I shared a recipe for carrot baby food, which is a great first food for babies. Today I’m sharing 6 baby food combinations that work for babies who are a little older, around 6-8 months. The combos I’m sharing are mostly fruit and vegetables, but there is one combo with quinoa and flaxseed as well. All of these combos have been taste-tested and approved by Olivia. She gobbled up each of them!

Baby not ready for stage 2? I’ve got a collection of 10 baby food purees for stage 1 eaters!

The recipes I’m sharing here are just to give you some ideas of how to make different baby food combos, but there are so many other combos you can make – the options are endless and it’s fun to get creative!

Just last week I made a new combo inspired by carrot cake with steamed carrots, pineapple, ginger, nutmeg and cinnamon. I’ve also been making Olivia peanut butter banana oatmeal (with quick oats) and chia pudding made with breast milk. She loves both!

I haven’t introduced Olivia to meat, but we’ve given her eggs and I’m hoping to have her try meat soon. I’ll likely start with salmon since it’s packed with so many nutrients. Fingers crossed she likes it!

How to Make a Fruit or Veggie Puree

Alight, so let’s cover the basics first… how to make a basic baby food puree with fruit or veggies. It’s actually really easy. That said, if you’re brand new to making baby food purees it might be helpful to review my homemade carrot puree or sweet potato puree recipe. Here’s the basic process:

  • Prep: wash the fruit/veggies with water. Peel and chop into smaller pieces. Some fruits and veggies don’t need to be peeled because once they’re cooked the peel will come right off.
  • Cook: cook the fruit/veggies by steaming, boiling or roasting. You’ll know it’s done when the veggies are soft and tender. I like to use a fork to test this. If it goes in really easily, I know it’s done. Let cool and peel (if you waited to peel).
  • Blend: place cooked fruit/veggies into a blender or food processor and blend until smooth (or the consistency you desire), adding liquid (water, breast milk or formula) as needed.

Do You Need to Steam Fruits and Veggies for Baby?

It’s recommended that most fruits and veggies are steamed (or cooked) before serving until baby reaches around 8 months of age. Some foods require cooking (like apples and sweet potatoes), just so they’re soft enough to puree. For softer foods (like a ripe peach or blueberries) steaming/cooking is optional, but helpful for babies 6-8 months of age because cooking makes the food easier to digest and baby will able to absorb more nutrients from the food. As you’ll see in my recipes below, I like to use a steamer basket to steam most of my fruit and veggies before pureeing.

Bananas and Avocado

Bananas and avocado are the exception and they are great options to have on hand because you can easily just mash, thin with liquid (if needed) and serve.

How to Make Baby Food Combinations

For all of these combination recipes, I steamed each fruit/veggie separately and then made the combos using the measurements I share in the recipes. I did it this way because I was batching all of these combos at once and I’m only able to fit so much in one pot, but also because the steam time varies for most fruits and veggies (see below). Of course, you will find some recipes (on other sites) that involve cooking the items that are combined all together, but I found it easier just to steam all of my ingredients separately, measure and then blend them together. Do what feels easiest for you!

How to Blend Baby Food

Once your fruit/veggies are cooked, it’s time to blend. For this you can use a blender, food processor or even an immersion blender. I’ve been using my Vitamix and LOVE it for making baby food because it’s really powerful and makes the blends so smooth and creamy. Some foods don’t need to be blended for babies who are okay with a more chunky texture. You can simply mash them well with a fork.

Peeling the Fruit and Veggies

I highly recommend peeling your fruits and veggies because peeling results in smoother purees and makes the food easier for baby to digest. Some foods, like carrots, should be peeled before cooking, but other foods like sweet potato, apples, peaches and pears tend to have skin that peels right off after steaming. Ultimately it’s up to you whether you want to peel the fruit/veggies before or after steaming. Test it both ways and decide which option is easier for you. I’m team peel after steaming!

  • 1 avocado
  • 1 bunch of kale
  • 1 sweet potato
  • 1 bunch asparagus
  • 1 banana
  • 2 apples
  • 2 pears
  • 4 peaches
  • 1 pint blueberries
  • 1 pineapple
  • 1 mango
  • quinoa
  • ground flax

Steaming Time For the Fruits and Veggies

As I mentioned above, it’s recommended that most fruits and veggies (even soft ones) are steamed (or cooked) before serving babies who are 6-8 months. If your baby is older you can experiment with using fresh blueberries, peaches, pears, pineapple and mango that hasn’t been steamed, so long as the fruit is ripe and soft. I actually used fresh blueberries when making the blueberry banana quinoa flax combo.

  • Sweet potato: 12-15 minutes
  • Apple: 10-12 minutes
  • Asparagus: 7-13 minutes
  • Blueberries: 5-10 minutes
  • Peach: 2-4 minutes
  • Pear: 10-12 minutes
  • Pineapple: 5-10 minutes
  • Mango: 5-10 minutes

Frozen fruit and veggies also work for these recipes. You’ll likely just need to steam them a bit longer.

6 Easy Baby Food Combinations

Here are six different baby food combinations. I’ve listed them in order of the level of complexity from the least complex (peach pear) to most complex (blueberry banana quinoa and flax).

Peach Pear

Ingredients: 2 steamed and peeled pears and 3 steamed and peeled peaches + water or breast milk to thin (if needed)

Asparagus Apple

Ingredients: 1 bunch of steamed asparagus, 1 steamed and peeled apple + water or breast milk to thin

Sweet Potato Apple Cinnamon

Ingredients: 1 steamed and peeled sweet potato, 1 steamed and peeled apple, pinch of cinnamon + water or breast milk to thin

Avocado Peach Pineapple Kale

Ingredients: 1 avocado, 1 steamed and peeled peach, 1/2 cup steamed pineapple and 1/2 cup of steamed kale + water or breast milk to thin (if needed)

Pineapple Mango

Ingredients: 1 cup steamed pineapple + 1 cup steamed mango + water or breast milk to thin (if needed)

Blueberry Banana Quinoa Flax

Ingredients: 1 pint steamed blueberries, 1/2 cup cooked quinoa, 1 ripe banana,  2 Tablespoons of ground flaxseed + water or breast milk to thin (if needed)

How to Store Homemade Baby Food

Once you have the baby food blended to the consistency you want, let the mixture cool and then transfer into BPA-free storage containers or into an ice cube tray. I’ve been using silicone ice cube trays and these 4 oz glass storage containers. The ice cube trays are great for younger babies who aren’t eating as much volume because you can defrost one cube at a time. While the 4 oz jars are great for older babies who are eating more than 1 oz at a time.

We had the ice cube trays on hand, and I just recently bought the WeeSprout glass storage containers that are specifically for baby food. I like that they have measurements on the side of the jars and that they’re glass instead of plastic (no worry about BPA). They are also freezer, dish-washer and microwave-safe. Plus they come with colorful lids that you can write on with a dry eraser marker to note the item and date.

When using the ice cube trays, I like to let the food freeze overnight (or until solid) and then transfer the cubes to a freezer bag so I can free up the ice cube tray for more food prep. I used plastic freezer bags for these photos but have since purchased reusable Stasher bags to use. They’re freezer safe and non-toxic and a healthier option for the environment.

The baby food combos will keep in the fridge for 2-3 days and in the freezer for up to 3 months.

Can You Freeze Baby Food Made with Frozen Fruit or Veggies?

Yes, you can freeze baby food that has been made with frozen fruit or veggies as long as you have cooked the frozen foods first. You shouldn’t let frozen foods thaw (without cooking), puree and re-freeze.

Can You Freeze Baby Food Made with Breast Milk or Formula?

Freezing baby food that has been mixed with fresh breast milk is totally fine, however you should not freeze baby food that has been mixed with previously frozen breast milk. Frozen and thawed breast milk should never be re-frozen.

Most formula companies don’t recommend freezing formula, but from what I’ve read it’s okay to freeze homemade baby food that has been mixed with formula to thin.

Another option is to freeze the baby food purees without adding any liquid. With this method you can thaw the baby food puree in the fridge overnight and then thin the food to the desired texture with breast milk or formula right before serving.

This post all about freezing baby food has a ton of great insight and tips.

Don’t Forget to Label

I highly recommend labeling any baby food you make before storing it! It’s amazing how quickly you forget what day you prepped the food once it goes into the fridge or freezer. #mombrain

How to Reheat or Thaw Frozen Baby Food

To thaw frozen baby food, I recommend taking the jar out of the freezer the night before you want to use it so it can defrost in the fridge overnight. If you need to use it right away, you can thaw it using a water bath. Some people will recommend microwaving the frozen puree using the defrost setting, but I prefer these two methods:

  • Defrost in the refrigerator: Place frozen puree cubes into a jar or baby’s serving dish, cover, and place in the refrigerator overnight. If you stored the puree in a jar or storage container, simply place the jar the fridge.
  • Water bath: Place frozen pureed cubes in a small container and set in another larger container with warm water. Replace the water as needed. Once defrosted, portion the food into individual bowls, cover, and refrigerate until serving.

Be sure to use any of the defrosted food within 48 hours of being defrosted and do not re-freeze.

More Recipes for Babies and Toddlers

  • 10 Baby Food Purees (Stage 1)
  • Baby Pancakes
  • How to Make Oatmeal For Babies
  • Carrot Baby Food
  • Peach Baby Food
  • Baby (+ Toddler) French Toast
  • Applesauce
  • Baby Yogurt Melts
  • Butternut Squash Puree
  • Sweet Potato Puree

6 Baby Food Combinations

4 from 93 votes

6 easy and tasty baby food combo recipes: Sweet Potato Apple, Asparagus Apple, Blueberry Banana Quinoa Flax, Peach Pear, Avocado Peach Pineapple Kale and Pineapple Mango.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Peach Pear
  • 3 steamed and peeled peaches
  • 2 steamed and peeled pears
  • water, breast milk or formula to thin (I didn’t need extra liquid for this one)
Asparagus Apple
  • 1 bunch of steamed asparagus
  • 1 steamed and peeled apple
  • water, breast milk or formula to thin
Sweet Potato Apple Cinnamon
  • 1 steamed and peeled sweet potato
  • 1 steamed and peeled apple
  • pinch of cinnamon
  • water, breast milk or formula to thin
Avocado Peach Pineapple Kale
  • 1 avocado
  • 1 steamed and peeled peach
  • 1/2 cup steamed pineapple
  • 1/2 cup of steamed kale
  • water, breast milk or formula to thin (I didn’t need extra liquid for this one)
Pineapple Mango
  • 1 cup steamed pineapple
  • 1 cup steamed mango
  • water, breast milk or formula to thin (I didn’t need extra liquid for this one)
Blueberry Banana Quinoa Flax
  • 1 pint steamed blueberries
  • 1/2 cup cooked quinoa
  • 1 ripe banana
  • 2 Tablespoons of ground flaxseed
  • water, breast milk or formula to thin (I didn’t need extra liquid for this one)

  • Pick which combo you want to make, steam the fruits and veggies (using the steam times listed in my chart above).

  • Add all ingredients for the combo you’re making into a high powered blender or a food processor. Blend until you reach the consistency you desire. You can make the purees smooth and more liquidy for young babies or thicker and chunkier for older babies.

Serving: 1/6 of peach pear recipe Calories: 63kcal Carbohydrates: 16g Protein: 1g Sodium: 1mg Potassium: 211mg Fiber: 3g Sugar: 12g

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Canned food for baby food

Category: Baby food products

Canned food for baby food is produced from selected raw materials of certain grades under strict sanitary-hygienic, chemical-technological and microbiological control. Special requirements are placed on technological equipment. It must be made of non-corrosive materials.

Canned baby food has a high nutritional value and provides year-round balanced nutrition for children of all age groups. Some types of canned food are rich in proteins. All of them contain a large amount of carbohydrates and a small amount of fiber. Many canned foods are a good source of vitamin C and β-carotene. In addition, canned baby food contains a sufficient amount of iron, phosphorus and calcium salts. The range of canned foods for baby and diet food entering the consumer market is quite wide and includes more than 200 items. nine0003

Canned vegetables, fruits, fruits and vegetables are prepared for children's nutrition, which must have excellent taste, the required calorie content, contain vitamins and ash elements (in particular, iron and phosphorus). In addition to the main raw materials of fresh fruits, berries, vegetables, cereals, meat, a complex of vitamins is introduced into their composition (C, B 1, B 2 , B 6 , PP, E). The most favorable ratio of proteins, fats and carbohydrates in food for children is 1:1:2. For children aged 2 to 5 months, fruit or vegetable juices or finely ground puree with a dispersion of 20-50 and not more than 100 microns are recommended. The fiber content in the product should not exceed 0.6%. Food particles for children from 8 months to 1 year can be larger - up to 2 mm, and older than 1 year - from 2 to 10 mm. nine0003

Canned food for baby food, although produced according to the usual technology, but at the same time more carefully control the quality of raw materials, strictly comply with technological standards, maintaining a high sanitary level of production. They are produced at specialized enterprises or in workshops that meet special requirements for technology and equipment.

Canned purees for children

These canned foods are produced in the following assortment:

- natural vegetable purees from green peas, carrots or pumpkins, as well as pureed tomatoes; vegetable natural purees with the addition of other components; nine0003

- various types of puree soups - vegetable, tomato, meat and vegetable, chicken with vegetables, liver with rice or potatoes. The raw materials for these canned food are cauliflower, pumpkin, green peas, zucchini, tomatoes. A set of vegetables and composition are set for each type of canned food separately. The same group of canned food includes mashed potatoes from spinach, pumpkin, zucchini, carrots, green peas, green beans, to which one of the following components is added: rice, semolina, milk;

- fruit and berry purees from apples, apricots, black currants, blueberries, fresh plums, prunes with sugar; nine0003

- from a mixture of fruit and vegetable puree or juices.

Puree-like canned foods for children are produced on stainless steel mechanized lines. Raw materials used for the production of canned food are crushed into pieces 3-5 mm in size. In the process of processing, measures are taken to protect the semi-finished product from exposure to atmospheric oxygen. Products are packaged in glass or lacquered tin containers. Thus, the preservation of vitamins during the processing of raw materials is ensured and the transfer of heavy metals into canned food is excluded. nine0003

The production of canned food for baby food is made from high-quality specially selected varieties, absolutely fresh vegetables and fruits, quickly, in order to avoid contamination of the product with microorganisms. The equipment and pipelines through which the product is pumped are thoroughly cleaned and washed with hot water after completion of work. Before loading, the equipment is washed a second time.

Factors that form the quality of canned baby food

Formation of the quality of canned baby food is formed at all stages of the technological process. nine0003

Pureed preserves include preparation of raw materials, boiling and mashing, homogenization, deaeration, packing, capping and sterilization.

Preparation of raw materials

Fruits and vegetables are sorted, washed, inspected and rinsed in the shower. These operations are carried out in the same way as in the production of other types of canned food, but they are distinguished by the thoroughness of their implementation.

Potatoes are peeled and cut into circles or cubes. Root vegetables and onions are peeled and chopped. For the first dinner dishes, carrots are pre-blanched with steam. When preserved in sour cream sauce, chopped carrots are stewed in melted cow butter, adding sugar syrup. nine0003

The squash is de-stalked and skinned and cut. The pumpkin is cleaned of seeds and inner film and cut into pieces. Pedicels and integumentary leaves are removed from cauliflower, and sashes are removed from green peas. The beets are boiled for 25-50 minutes at 120°C, peeled and ground on a top.

Meat carcasses are toileted. Then the meat is rolled, trimmed, cut into pieces weighing 50-100 g and crushed on a top.

The liver is trimmed, soaked for 2 hours in cold running water, cut into pieces of 150-200 g each and the carcasses are blanched. nine0003

Chickens are singeed, gutted, washed, wings, legs, heads and necks are separated, and then the butchered chicken carcasses are boiled for 30-60 minutes. After that, the fillet is separated, which is crushed on a top, getting minced meat. Boiled vegetables are added to the minced meat and the mixture is rubbed.

Sugar, salt, flour, rice are passed through a magnet. Rice is cleaned, inspected, washed and boiled. The flour is sifted and dried. Sugar and salt are dissolved in boiling water, the solutions are filtered. The milk is filtered and heated. Butter is melted and filtered. Semolina is sifted and subjected to magnetic separation, the tomato paste is passed through the finisher and diluted with water to a concentration of 12% solids. Prepared raw materials are served for boiling and rubbing. nine0003

Boiling and mixing components

To facilitate the rubbing of fruits, vegetables, meat, they are pre-boiled with bubbling steam. When heated, the protopectin of vegetable raw materials turns into pectin, and the fabric softens. Boiling is carried out in hermetically sealed apparatus equipped with a screw-type mixer.

At start-up, a steam curtain is created in the apparatus to expel the air. This ensures the preservation of vitamins of fruits and vegetables during processing, and also protects the product from darkening. After the air is forced out through the hatch located on the cover of the apparatus, the prepared raw materials are loaded, then the hatch is hermetically closed. In order to avoid its deformation, the stirrer is not turned on immediately, but 5-10 minutes after the start of the process, when the raw material fabric has time to soften. nine0003

The cooking temperature is set taking into account the density of the fabric of the raw material and acidity. Acid promotes the hydrolysis of protopectin, accelerating the digestion. Fruits, berries, tomatoes, zucchini, spinach, sorrel, as well as a mixture of vegetables with liquid components and minced meat with broth are boiled at a temperature of 100 ° C, pumpkin, green peas, cauliflower - at 105 ° C, chopped carrots and a mixture of vegetables - at 110°C, beets, potatoes, a mixture of vegetables with meat - at 120°C.

The duration of the cooking process for different types of raw materials is different and ranges from 5 to 50 minutes. During boiling, the product is diluted with condensate. The amount of condensate depends on the type of raw material and the duration of the scalding process and ranges from 16 to 25% by weight. Dilution is a long periodical process. nine0003

Condensation formed during the processing of fruits, vegetables, meat with live steam dilutes the product that has to be boiled. Prolonged heating of the product worsens its quality, therefore, instead of boiling, grinding and heating at a temperature of 90-100°C for vegetables and 70-80°C for fruits are also used. Liquid components (milk, broth, brine, sugar syrup, tomato puree, milk with pureed semolina, flour, rice) are added to the main product using dosing pumps and rubbed after mixing. The mashed mass is pumped into a hermetically sealed collector-heater, which is equipped with a stirrer for mixing canned food components. nine0003

Mass homogenization

The puree obtained after the masher has a coarse fibrous structure. The particle size of the fabric depends on the type of product and on the diameter of the holes in the sieves of the wiping machines and is 150-550 microns after the first wipe, and 50-250 microns after the finisher.

To give the product finer grinding, which improves taste, the mashed mass is homogenized, bringing the product dispersion to 20-30 microns. Such a product is well absorbed by the child's body, has a homogeneous, creamy consistency and does not delaminate during storage of canned food. nine0003

Deaeration

Puree-like canned food for children is deaerated by keeping the mass in a vacuum apparatus for 10-20 minutes. At the same time, steam is fed into the heating chamber of the vacuum apparatus. In this case, the product boils, together with water vapor, from 65 to 93% of the air contained in it is removed. After deaeration, the vacuum is broken due to the release of juice vapors, the temperature of the mass is brought to 80°C. In the product treated in this way, no more than 1% of air by volume remains.

Filling, sealing and sterilization

Before packaging, the product is heated to a temperature of 70°C in continuously operating heat exchangers or in batch heaters.

Packing is made from a closed preheater equipped with a stirrer. The temperature required for packing the product (70°C) is maintained in the collector. Puree is packaged in glass or lacquered tins (0.1-0.2 l), or tubes using automatic fillers.

The filled container is immediately rolled up and then sterilized: fruit or berry puree at 100°C (from blackcurrant - at 85°C), the same puree with the addition of cereals and milk - at 110-120°C, fruit and vegetable, vegetable, meat and vegetable puree - at 120 ° C. The duration of the actual sterilization, depending on the type of product and container, ranges from 10 to 60 minutes. After sterilization, canned food is cooled. nine0003

Canned food from coarsely chopped vegetables

Production of canned foods from coarsely chopped vegetables for baby food is similar to the production of puree products, but differs in the size of vegetable pieces (5-10 mm). In addition, for children over 1.5 years old, canned food is prepared such as lunch dishes - the first (vegetable soups, green cabbage soup) and the second (vegetable stew, meat with vegetables, etc. ).

For children over 1.5 years of age, food in a mushy state is recommended, containing pieces sized 2-4 mm (from 1.5 to 4 years) and 5-10 mm (from 4 to 7 years). A technology has been developed for such canned food from certain types of vegetables (green peas, carrots or a mixture of these vegetables in sour cream sauce) and berries (strawberries in sour cream sauce, cranberry or sugar syrup). nine0003

Green peas prepared according to the usual scheme are packed in jars, poured with sauce, rolled up and sterilized. To prepare sour cream sauce, browned flour is mixed with sour cream, adding water, the mixture is added to a boiling sugar-salt solution, butter is added, boiled, and then the finished sauce is filtered.

Carrots are peeled, washed, scalded, cut into cubes and then stewed with butter and sugar-salt solution. The product is packaged in jars, poured with tomato sauce and preserved. nine0003

The strawberries are washed, peeled, placed in jars, filled with syrup and subjected to the usual processing. Cranberry syrup, due to its high acidity, helps preserve the intense color of canned food. When using sugar syrup, citric acid is added to it.

Quality requirements for canned food for baby food

In terms of organoleptic characteristics, canned vegetables, fruits and vegetables, vegetable and meat for baby food must meet the following requirements. nine0003

Appearance and consistency for vegetable, vegetable and fruit purees, vegetable purees with the addition of other components, homogenized vegetable and meat purees - a homogeneous finely ground puree-like mass, mashed - a homogeneous puree-like mass.

Spreading the puree on a flat surface creates a lumpy or spreading mass.

Liquid and fat exfoliation is allowed during storage of canned food.

For vegetable and vegetable-fruit juices - a homogeneous, opaque liquid mass with an evenly distributed homogenized pulp. nine0003

Liquid flaking is allowed during storage of canned food.

For all types of canned food, single dot inclusions of a dark color are allowed, during storage - precipitation of a light color.

Taste and smell are natural, well expressed, characteristic of this type of product. Extraneous smell and taste are not allowed. For canned carrots and liver, natural bitterness is allowed.

Uniform color throughout the mass, characteristic of canned vegetables or a mixture of vegetables, fruits and berries. nine0003

For canned food with added dairy products - lighter.

Canned food "Puree from zucchini and apples "Rassvet" may have a pink color. Slight darkening of the surface layer or side surface of the contents of cans is allowed. Indicator nine0125 Canned food Spinach with meat and potatoes Green peas with rice and carrots Vegetable marrow sauce Pumpkin with rice Carrots with applesauce Carrot with apricot puree Green peas in sour cream sauce Carrots in sour cream sauce Carrots with green peas in sour cream sauce Meat with vegetables Appearance Chopped vegetable and meat mix Mixture of crushed carrots and potatoes with peas and rice Chopped vegetable mix Pumpkin puree with rice grains Mixture of shredded carrots and fruit puree Chopped Pea Mix with Sauce Chopped Carrot Mix with Sauce Mix of crushed carrots and peas with sauce Mixture of minced vegetables and meat It is allowed to exfoliate liquid and fat during storage of canned food Precipitation of a light-colored precipitate is allowed during storage of canned food Taste and smell Natural, characteristic of culinary preparations of the same name. Extraneous taste and smell are not allowed Color Natural, characteristic of culinary preparations of the same name. Slight darkening of the surface layer or side surface of the contents of the cans is allowed Consistency Vegetables and meat, soft Puree with soft rice grains Soft vegetables Soft vegetables and meat

Characteristics of canned food

Indicator Canned food
Vegetable soup with green peas Vegetable soup with cauliflower Green cabbage soup Spinach with meat Vegetable soup with meat and potatoes Vegetable soup with meat
Appearance Mix of vegetable pieces in filling Chopped vegetable mix with potato pieces Mixture of minced vegetables and meat Mixture of vegetable pieces and minced meat in broth
Chopped vegetables in bulk in the form of pieces
Taste and smell Natural, characteristic of culinary preparations of the same name. Foreign taste and smell are not allowed
Color Natural, characteristic of culinary preparations of the same name. Slight darkening of the surface layer or side surface of the contents of the cans is allowed
Consistency Vegetables and meat are soft. Single pieces of boiled vegetables are allowed

Characteristics of canned food

Indicator nine0125 Canned food
Green peas in sour cream sauce Carrots in sour cream sauce Carrots with green peas in sour cream sauce Meat with vegetables Vegetable stew in tomato sauce Vegetable stew with meat in white sauce Liver with vegetables in sour cream sauce
Appearance Peas in sour cream sauce Carrot pieces in sour cream sauce A mixture of peas with carrot pieces in sour cream sauce Mixture of cereals, minced meat and vegetable pieces Mix of vegetable pieces in tomato sauce Mixture of vegetable pieces and minced meat in white sauce A mixture of vegetable pieces and chopped liver in sour cream sauce
Chopped vegetables in bulk in the form of pieces
Taste and smell Natural, characteristic of culinary preparations of the same name. Foreign taste and smell are not allowed
Color Natural, characteristic of culinary preparations of the same name. A slight darkening of the surface layer of the contents of the cans is allowed
Consistency Vegetables, meat, liver, cereals are soft. Single pieces of boiled vegetables are allowed

In comparison with other types of canned food, canned food for children has the highest safety indicators.

According to physical and chemical indicators, canned food must comply with the following standards, depending on the type of product.

Mass fraction of solids from 5% in vegetable puree soup "Autumn" to 23% in liver puree with potatoes. nine0003

In fruit and vegetable juices from 5% in tomato-apple to 17% in carrot-cranberry. In vegetable juices from 5% in tomato "Solnyshko" to 14% in pumpkin.

In canned vegetables and meat and vegetables from 10% in vegetable marrow sauce to 17% in green peas with rice and carrots. In canned vegetables and fruits from 10% in carrots with apple puree to 11% in carrots with apricot puree. In the first lunch courses from 14% in vegetable soup with cauliflower to 17% in spinach with meat, vegetable soup with meat and potatoes. In the second dinner courses from 16% in carrots in sour cream sauce to 22% in vegetable stew with meat in tomato sauce. nine0003

In canned food with the addition of vitamins from 5% in tomato juice "Solnyshko" with vitamin C, zucchini puree with vitamin C up to 2D% in carrot or pumpkin and sea buckthorn puree with vitamin C.

Mass fraction of chlorides in puree soups and puree from 0.3% to 0.6%.

In canned vegetable and vegetable-meat from 0.5% in spinach with meat and potatoes, green peas with rice and carrots up to

0.8% in vegetable marrow sauce. In the first dinner courses from 0.8 to 1.2%. In the second dinner courses from 0.4 to 0.7%. nine0003

In canned food with the addition of vitamins from 0.4 to 0.6% in squash caviar with vitamin C.

Mass fraction of fat from 1% in vegetable soup puree "Autumn" to 6% in liver puree with carrots "Alenka" ".

In canned vegetable and vegetable-meat from 2.0% in spinach with meat and potatoes, green peas with rice and carrots to 3.5% in vegetable marrow sauce. In the first dinner courses from 3 to 5%. In the second dinner courses from 3 to 4%.

In canned food with the addition of vitamins at least 4% in squash caviar with vitamin C.

Mass fraction of carotene from 0.0005% in zucchini puree with carrots, meat and vegetable puree with tomato, meat and vegetable puree with zucchini, liver soup, chicken puree with vegetables up to 0.005 % in carrot puree.

In vegetable and fruit juices from 0.0015% in carrot and tangerine to 0.0025% in carrot and apple, carrot and grape, carrot and fruit juices. In vegetable juices from 0.002% in pumpkin to 0.0025% in carrot juice.

In canned vegetable and vegetable-meat not less than 0.0010% in green peas with rice and carrots and vegetable marrow sauce. In canned vegetables and fruits from 0.0020% in carrots with apple puree to 0.0030% in carrots with apricot puree. In the first dinner courses, at least 0.0005%. In the second lunch courses from 0.0005% in vegetable stew with meat in tomato sauce, vegetable stew with meat in white sauce, liver with vegetables in sour cream sauce, meat with vegetables up to 0.0030% in carrots in sour cream sauce. nine0003

In canned food with added vitamins from 0.0007% in carrot or pumpkin and sea-buckthorn puree with vitamin C to 0.0025% in carrot-apple juice with vitamin C, carrot-grape juice with vitamin C, carrot-fruit juice with vitamin C , carrots with vitamin C.

Mass fraction of sugars not less than 7% in beetroot juice.

Mass fraction of pulp in fruit and vegetable juices from 20% in carrot-mandarin juice to 35% in carrot-apple, carrot-grape, carrot-cranberry, carrot-lingonberry, carrot-fruit, pumpkin-apricot juices. In vegetable juices from 30% in pumpkin to 35% in carrot juice. nine0003

In canned food with added vitamins from 30% in pumpkin juice with vitamin C to 35% in carrot-apple juice with vitamin C, carrot-grape juice with vitamin C, carrot-fruit juice with vitamin C, carrot juice with vitamin C.

Bulk the share of titratable acids in vegetable and fruit juices from 0.8% in carrot-tangerine to 0.4% in carrot-apple, carrot-grape. In vegetable juices from 0.3 to 0.6% in tomato "Sun".

In the first dinner courses from 0.15% in vegetable soup with green peas, in vegetable soup with cauliflower up to 0.4% in green cabbage soup. In the second dinner courses from 0.1% in green peas in sour cream sauce to 0.30% in vegetable stew with meat in tomato sauce, in liver with vegetables in tomato sauce, in meat with vegetables. nine0003

In canned food with added vitamins from 0.3% in tomato juice "Solnyshko" with vitamin C to 0.7% in carrot and fruit juice with vitamin C, carrot or pumpkin and sea buckthorn puree with vitamin C.

Mass fraction vitamin C in canned food with the addition of vitamins from 0. 020% in carrot and apple juice with vitamin C, carrot and grape with vitamin C, carrot and fruit with vitamin C, carrot with vitamin C, carrot or pumpkin and sea buckthorn puree with vitamin C up to 0.050 % in pumpkin juice with vitamin C.

Mass fraction of protein in vegetable and meat purees from 3.0% in liver puree to 7.0% in liver puree with rice, liver puree with potatoes.

In canned vegetables and vegetables and meat in spinach with meat and potatoes, not less than 3.0%. In the first lunch courses from 3.0% in vegetable soup with meat and potatoes, vegetable soup with meat up to 4.0% in spinach with meat. In the second lunch courses from 3.0% in vegetable stew with meat in tomato sauce, vegetable stew with meat in white sauce, liver with vegetables in sour cream sauce to 4.0% in meat with vegetables. nine0003

Storage

Shelf life of canned food: 2 years in glass containers and 1 year in metal containers from the date of production. The shelf life of canned food made with the addition of vitamins, milk, cream, sour cream is 1 year from the date of production.

Safety indicators of canned vegetables and fruits and vegetables for baby food puree) for baby food, the following requirements for safety and nutritional value are provided (table). nine0003

Nutritional value (per 100 g of product)

Criteria and indicators

Units

Permissible levels

Note

normalized

marked

Mass fraction of solids

g

5-20

+

g, not less than

11

+

For juices and purees

Total acidity

%, not more than

0. 8

-

Carbohydrates

g

5-25

+

including mono- and disaccharides

g

5-25

-

Proteins

g, not less than

0.5

For fruit and milk and fruit and grain purees

Mass fraction of ethyl alcohol

%, not more than

0.2

-

For fruit juices and purees

Minerals:

potassium

mg

70-300

+

sodium

mg, max

200

-

iron

mg

1. 0-3.0

+

For enriched products

Vitamins:

ascorbic acid (C)

mg

15.0-50.0

+

For fortified drinks

β-carotene

mg

1-4

+

The same

In terms of safety, toxic elements, mg/kg, not more than: lead - 0.3, arsenic - 0.2, cadmium - 0.02, mercury - 0.01.

Mycotoxins, mg/kg, not more than: patulin is not allowed (<0.02, for those containing apples, tomatoes, sea buckthorn), deoxynivalenol is not allowed (<0.05 for fruit and grain purees containing wheat, barley flour), zearalenone not allowed (<0.005 for fruit and grain purees containing wheat, corn, barley flour), aflatoxin not allowed (<0.00002 for fruit and milk purees), aflatoxin B 1 not allowed (< 0. 00015 for fruit and grain purees).

Pesticides, mg/kg, max: hexachlorocyclohexane (α, β, γ-isomers) - 0.01, DDT and its metabolites - 0.005, nitrates - 50 on a fruit basis, 200 - on a vegetable and fruit and vegetable basis, as well as for containing bananas.

Radionuclides, Bq/kg: cesium-137 - 60, strontium-90 - 25.

Microbiological indicators must meet the requirements of industrial sterility for the relevant groups of canned food in accordance with SanPiN. nine0003

Home - "Complex-Agro" LLC

"Complex-Agro" - a company specializing in the processing of fruits and vegetables, the production of juices, baby food and canned vegetables.

Each season, Complex-Agro increases the amount of processed fruits and vegetables purchased both from local large suppliers and from small farms located in the Krasnodar Territory, the Republic of Adygea, the Stavropol Territory, the Kabardino-Balkarian Republic. nine0003

More about the company

Product catalog

Baby food

Frumka

Baby food

Babushkino Lukoshko

Drinks

Tastes of the South

Nectars

"Take and Drink"

Canned fruits and vegetables

"Tomatoes of the South"

BABY FOOD

Be-be-bears

BABY FOOD

Fantasy Patrol

Company news

  • June 17, 2016

    Freckles of the Earth Festival

    June 17, 2016 in the Maykop city park at 11 o'clock the opening of the festival "Freckles of the Earth" for children with disabilities took place.

    The organizers of the festival were the All-Russian Popular Front in the Republic of Adygea. nine0003

    The objective of the event was to organize a play area for the joint participation of children with disabilities in it on an equal basis with their healthy peers.

    The Freckles of the Earth festival was held in Maykop for the second time. As part of the event, the park hosted a quest game "Journey of Freckles in the City of Masters", in which mixed teams participated. In parallel with the game, creative workshops were held, and the holiday of the soap bubble show ended. nine0003

    The children had a real holiday with the performance of local children's creative teams, animators and, of course, delicious treats.

    The company "Complex-Agro" is sure that for the development of a modern tolerant society in our country, it is necessary to hold these festivals and therefore we are ready to support them.

  • March 18, 2016

    Complex-Agro LLC once again received the highest award.

    On March 18, 2015, according to the results of the republican competition for the best organization of work on labor protection among organizations of the Republic of Adygea, our company took first place on the basis of the presented indicators. nine0003

  • April 01, 2013

    New baby purees in the line of TM "LADUSHKI"

    Fruit and fruit-and-milk purees in aseptic cardboard packaging appeared in the line "Ladushki".

    For children from 4 months - applesauce without sugar and other additives.

    From 5 months - puree from apples and pears, from apples and apricots, apples and peaches, apples and bananas, apples and black currants.

    From 6 months - apple puree with cream and sugar, as well as apple and peach puree with cream and sugar. nine0003

    Aseptic cardboard packaging does not transmit light, so products in such a pack retain all useful substances longer. And finger games on the back of the pack will help in the development of fine motor skills of the baby's hands.

    In April, the new product will hit the shelves.

    Full information about juices and nectars of TM "Ladushki" in the "Products" section.

  • 01 October 2012

    Juices and nectars of TM "Ladushki" now also in 125 ml format. nine0003

    We are pleased to announce the replenishment of the range of products for baby food TM "Ladushki". All ten flavors are now also available in 125 ml aseptic carton packs.

    Juices and nectars in a minimum package are convenient for daily consumption by children of the first year of life and meet the daily requirements of complementary foods*.

    The product offer includes juices and nectars in Tetra Pak aseptic cartons with 200 and 125 ml straws:
    - from 3 months: apple juice, pear juice;
    - from 4 months: peach nectar, apricot nectar;
    - from 5 months: apple-pear juice; apple-apricot juice; apple-cherry juice; apple-peach juice; apple-rosehip juice;
    - from 6 months: apple-grape juice.

    Learn more