JPS6140735A - Pastry wrapping sausage and its production - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sausage-wrapped pastry that is easy to heat and eat; more specifically, the sausage is a sausage and the pastry is spirally wrapped around the sausage. The present invention relates to a sausage-wrapped pastry, which is a strip of bagel dough, which is easy to heat and easy to eat. The present invention also includes a method of making such a sausage wrapped pastry product that is easy to heat and eat.

It is an object of the present invention to generally describe pastry pods, in particular pods in which strips of bagel dough are wound spirally around sausages, and in which sausages are packaged and are easy to heat and eat. , especially offering wiener.

It is a further object of the present invention to make bagels by heating them, wrapped in a pod formed by a spirally wound strip of proof, briefly soaked in warm water and baked. To provide a method for commercially producing Viennese sausage that is easy to eat.

Other objects will become apparent from the detailed description of the invention that follows and the preferred embodiments described therein.

The sausages used in the practice of the invention are processed to be edible when heated, and pastry dough;
It is a cooked sausage that can withstand the process of being wrapped in bagel dough. Beef Vienna is especially suitable.

A detailed example of beef wiener uses fresh (not frozen) fatty and lean trimmings, with fatty trimmings containing approximately 58-63% fat and lean trimmings containing approximately 4-8% fat. Contains % fat. Grind the trimmings in appropriate proportions to obtain the desired fat, moisture and protein content of the dough. For example, 5% water, 26% fat and 12% protein.
like. Mix the mixture of fatty and lean trimmings with salt, water, spices and sodium nitrite with salt as carrier in a large mixer, add garlic and blend the resulting batch for 5-8 minutes. Mix and
Obtain a batch of dough useful for stuffing. Keep batch under 35-38 until needed for filling. At this time, the batch is remixed with the corn syrup and the sodium erythorbate is added along with a small amount of water during further remixing. The resulting well-mixed batch is passed through an emulsifier using open-mesh plates, and the resulting sausage emulsion is then packed into cellulose caning and connected into long knots. The stuffed knots are boiled and oxidised in the smoker's room to an internal temperature of about 170℃, then the internal temperature is about 4℃.
Cool to below 0. If the resulting fully processed beef wiener is not intended to be used in the production of the quick-to-eat, sausage-wrapped pastry of the present invention, vacuum or gas flashing may be used. Then cool and seal the package.

A suitable bagel dough may be prepared from the following ingredients.

Flour 50 Bond In
12 ounces sugar
8 ounces yeast 2 ounces water (
ioo"～iio"F) 25 bond malt (liquid)
1 pound oil (pure soybean oil)
Mix 12 ounces flour, salt, sugar, and yeast in a rotating bowl mixer. Add the yeast to the water while stirring and let stand for about 5-10 minutes. malt and oil with water/
Add to the yeast mixture and gradually add the resulting mixture to the flour mixture over about 11 minutes while rotating the mixer bowl on low speed. The obtained bagel dough will now be used to make pastry wrapped around wiener.

Roll out a long sheet of approximately 4-6 bond dough (1.5-2 feet long). Roll out the dough sheet to a thickness of approximately 0.
．． Make it a sheet of 8511+ll. , cut the resulting sheet into strips about 1 inch wide and weighing about 3.5 ounces. Wrap each strip of dough in a spiral around the wiener, making sure to wrap it completely around the wiener, leaving only a slight opening at each end. Place these on a plate lined with baking paper sprinkled with flour to prevent sticking. It is appropriate to put 18 pieces of dough wrapped in wiener on a plate. A proof 1ncl bOX with a plate or tray with dough placed below ioo'' ~ 105 tL
s so(-tetra depending on humidity, temperature and atmospheric pressure)
Let stand for 0-75 minutes. A doe is well-baked when a small ball dropped in a water bath comes up within about 12 seconds. After cooking, make about 3 pieces of dough wrapped in wiener.
1 to give shine to the dough after it has rested for 0 to 45 seconds.
Immerse in a water bath maintained at 80° to 190° below. They are then removed from the bath, placed back on the plate, sprinkled with poppy seeds, and then directly baked at 425° for 15-18 minutes. The baked product is cooled, frozen and packaged, preferably in individual bags which can also be placed in the microwave.

In the accompanying drawings, Figure 1 shows a pastry wrapped around a hot and easy-to-eat sausage, and Figure 2 shows a strip of vine pastry dough used to wrap the wiener or other sausage of Figure 1. shows. When the sausage is about 1 inch in diameter and about 6 inches long, the dough strip of Figure 2 is suitably 12 inches long, 1 inch wide and 0.25 inch thick.

It will be obvious to those skilled in the art that variations may be made in the above illustrative examples, particularly in the type of sausage or other sausage, the type of bagel dough and the processing steps.

[Brief explanation of the drawing]

Figure 1 shows an easy-to-eat pastry wrapped around a sausage. Figure 2 shows a strip of pastry dough that can be used to wrap the wiener or other sausage of Figure 1. 5 people outside)

Claims (10)

[Claims] (1) A combination of sausage-wrapped pastries that is easy to heat and eat, consisting of cooked sausages wrapped in pastry dough that has been aged, soaked in warm water, and baked. (2) The combination according to claim (1), wherein the sausage is spirally wrapped in a strip of dough. (3) The combination according to claim (1), wherein the sausage is a sausage. (4) Claim No. (4) wherein the dough is Beigle dough.
Combinations described in section 1). (5) A sausage that is easy to heat and easy to eat, consisting of spirally wrapping the cooked sausage into a rolled out strip of dough, letting the dough rest, soaking the sausage and dough combination in warm water, and baking this combination. How to make pastry wrapped around. (6) The method according to claim (5), wherein the sausage is sausage and the dough is bagel dough. (7) 30 pieces of bagel dough wrapped in the spiral shape above
Leave to rest at a temperature of about 100° to 105°F for ~75 minutes, and then place the wiener wrapped in the aged bagel dough in water maintained at a temperature of about 180° to 190°F for about 30 to 50 seconds. and immediately after soaking, about 15~
7. The method of claim 6, wherein baking is performed at a temperature of 425° F. for 18 minutes. (8) A sausage-wrapped pastry that is easy to heat and eat, prepared according to the method set forth in claim (5), and immediately cooled and frozen thereafter. (9) A pastry wrapped in wiener that is easy to heat and easy to eat, prepared according to the method set forth in claim (6), and then immediately cooled and frozen. (10) Produced according to the method described in claim (7), and immediately thereafter cooled and frozen.
A pastry wrapped in wiener that is easy to heat and eat.