RU102292U1 - SEMI-FINISHED FOOD - Google Patents

Abstract

 1. The semi-finished product of the food product from the test shell and the filling, characterized in that it is obtained by surrounding the filling with a test shell and subsequent processing of the formed product with smoke by contacting the latter with at least part of the outer surface of the product, characterized in that it includes formed on the outer surface of the test shell protective layer with inclusions of smoke particles selected from the list in the test material: smoke components of the phenolic group, carbonyl compounds (aldehydes and ketones), acids derivatives of furan, lactones, polycyclic aromatic hydrocarbons, alcohols and ethers, despite the fact that the test shell itself has a thickness of at least 0.3 mm, while the mass of the semi-finished product exceeds 1.5 g and its outer surface is made without folds. ! 2. The semi-finished product according to claim 1, characterized in that the protective layer on the outer surface it includes on one side of the product. ! 3. The semi-finished product according to claim 1, characterized in that the product from the list is selected as the basis of the filling: dairy products, namely: cheese, sour cream, cottage cheese, butter; meat products, namely: eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal; vegetables, namely: garden fruits and root crops, as well as greens and mushrooms; fruits, namely: edible fruits not related to vegetables, and berries. ! 4. The semi-finished product according to claim 1, characterized in that the flour selected from the list is used as the basis for the test shell: rye, corn, wheat, oat, and / or with various additives. ! 5. The semi-finished product according to claim 1, characterized in that it has an undeveloped outer surface.

Description

Technical field

The invention relates to the field of food industry. In particular, it can be used in the manufacture or sale of products / semi-finished products from dough with filling (such as dumplings, dumplings, ravioli, balyk-berek, boraki, wontons, dyushbara, gedza, dumplings, koltunay, manti, podkogo-lo, khinkali, cement, zeppelin, jiaozi, spring rolls, spring rolls, etc.).

State of the art

There is a method of manufacturing a semi-finished product of food from a test shell and filling intended for long-term storage, which consists in forming a product (dumplings), for which the filling is surrounded by a test shell (RU 2272410).

The disadvantage of this product is that the test shell passes moisture, dumplings dry out, as a result of which they can contain insufficient moisture in the finished form to create good organoleptic properties.

The purpose of the invention

The purpose of the invention is the creation of a new competitive food product with improved taste, attractive appearance.

SUMMARY OF THE INVENTION

The main objective of the invention is to give dough products stuffed with new consumer qualities.

The implementation of the invention allows to obtain a technical result, which consists in:

- improving the taste and expanding the gamut of products from dough with filling;

- getting the golden color of the shell of dough products with filling;

- ripening of the dough during storage under the action of smoke components;

- the formation of a protective layer on the test shell, which prevents the moisture from leaving the filling during storage;

- sintering the test shell, ensuring good preservation of the shape of the products;

- drying the test shell;

- giving hydrophobic or reducing hydrophilic properties of the outer surface of the product.

To achieve the claimed result, in the widely known method of manufacturing a food product from a test shell and filling intended for long-term storage, which consists in the formation of an article, for which the filling is surrounded by a test shell, the following distinctive features are introduced.

The formed product is subjected to smoke treatment, for which they provide contact with the last at least part of the outer surface of the product.

Achievement of the specified technical result also contributes to a number of private distinctive features.

Liquid smoke is used as smoke.

When processing smoke, the product is dipped in a spray of liquid smoke or sprayed with it, or placed in a cold fog of liquid smoke, which is obtained, for example, by evaporation of a solution of liquid smoke using ultrasonic vibrations.

In another embodiment, smoke obtained from smoldering wood selected from the list is used as smoke: alder, birch, maple, cherry, apple tree, chestnut, ash, hickory, oak, mesquite, or juniper berries, or rosemary, or a mixture of the above.

When processing smoke, the product is fumigated.

Smoke treatment is carried out on one side of the product. Before smoke treatment, the product is treated with dry air, or the smoke is mixed with hot dry air.

After smoke treatment, the product is blown with dry air or dried in the open air.

After smoke treatment, the product is treated with hot air or hot water vapor until cooked.

In another embodiment, after smoke treatment, the article is frozen.

As a semi-finished product of a food product, a product is selected from the list: dumplings, khinkali, dumplings, ravioli, spring rolls, spring rolls.

Smoke treatment is carried out for from 0.1 to 300 minutes The smoke treatment is carried out at a temperature of from -30 to + 300 ° C. The smoke treatment is carried out in a refrigerator. As the basis of the filling, use a product selected from the list: dairy products, namely: cheese, sour cream, cottage cheese, butter; meat products, namely: eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal; vegetables, namely: garden fruits and root crops, as well as greens and mushrooms; fruits, namely: edible fruits not related to vegetables, and berries.

As the basis of the test shell use flour selected from the list: rye, corn, wheat, oat, and / or with various additives.

A product is made with an undeveloped outer surface. The semi-finished product of the food product from the test shell and the filling obtained by the specified method includes a protective layer formed on the outer surface of the test shell by treating the latter with smoke, including smoke particles in the test material.

Semi-finished product also in special cases of execution can be characterized by the following features.

The protective layer includes substances selected from the list:

smoking components of the phenolic group, carbonyl compounds (aldehydes and ketones), acids, derivatives of furan, lactones, polycyclic aromatic hydrocarbons, alcohols and ethers.

The test shell of the semi-finished product has a thickness of at least 0.3 mm, and its mass exceeds 1.5 g.

The outer surface of the semi-finished product is mainly made without folds.

Information about the possibility of implementing the invention

The following terms are used in the application materials. Long-term storage - more than 2 hours at room temperature, more than a day at a temperature of 0 to 5 ° C, more than a week at a temperature of -1 to -5 ° C, more than 2 weeks at a temperature below -5 ° C.

Dry air - air with a humidity of less than 80%. Hot air or steam - air or steam at temperatures above 60 ° C.

The undeveloped outer surface is a predominantly undrinkled, smooth surface.

A method of manufacturing a semi-finished food product from a test shell and a filling surrounded by a test shell intended for long-term storage is that the product is first formed in any known manner, and then the already formed product is subjected to smoke treatment, for which contact with the last at least part the outer surface of the product.

In this case, liquid smoke can be used as smoke. During smoke treatment, the product can be dipped in a liquid smoke solution or sprayed with it, or placed in a cold fog of liquid smoke, which can be obtained, for example, by evaporation of a liquid smoke solution using ultrasonic vibrations.

Also, smoke obtained either from smoldering wood selected from the list can be used as smoke: alder, birch, maple, cherry, apple tree, chestnut, ash, hickory, oak, mesquite, or from smoldering juniper berries, or rosemary, or a mixture of the listed. To do this, shavings or sawdust of appropriate materials can be used, as well as special briquettes for smoking. Various aromatic additives can be added to the main material, for example, dried zest, cloves, nuts, vanilla, food herbs, wine, cognac, etc.

During smoke treatment, the product may be fumigated.

Smoke can only be carried out on one side of the product.

Prior to smoke treatment, the product may be treated with dry air, or the smoke may be mixed with hot dry air.

After smoke treatment, the product can be blown with dry air or dried in the open air.

After smoke treatment, the product can be treated with hot air or hot water vapor until cooked.

Also, after processing with smoke, the product can freeze.

As a semi-finished product of a food product, a product selected from the list may serve: dumplings, khinkali, dumplings, ravioli, spring rolls, spring rolls.

Smoke treatment can be carried out for 0.1 to 300 minutes. at temperatures from -30 to + 300 ° C.

Smoke treatment can be carried out in a refrigerator.

The following products can be used as the basis of the filling: dairy products, namely: cheese, sour cream, cottage cheese, butter; meat products, namely: eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal; vegetables, namely: garden fruits and root crops, as well as greens and mushrooms; fruits, namely: edible fruits not related to vegetables, and berries.

As the basis of the test shell can use flour selected from the list: rye, corn, wheat, oat, and / or with various additives.

They can make a product with an undeveloped outer surface.

The semi-finished product of the food product from the test shell and the filling obtained by the specified method includes a protective layer formed on the outer surface of the test shell by treating the latter with smoke, including smoke particles in the test material.

The protective layer may include the following substances: smoke components of the phenolic group, carbonyl compounds (aldehydes and ketones), acids, derivatives of furan, lactones, polycyclic aromatic hydrocarbons, alcohols and esters.

The test shell of the semi-finished product can have a thickness of at least 0.3 mm, and its mass exceeds 1.5 g.

The outer surface of the semi-finished product can be mainly performed without folds.

The following examples of obtaining products in accordance with the claimed method.

1. Ready pancakes stuffed with apples are placed in a cold smoked machine. Maple chips soaked in nutmeg wine are used as smoking material. Processing is carried out for 20 minutes. Then the pancakes are placed in the freezer.

2. Patties stuffed with liver are placed in a hot smoker. As a smoking material, an alder chip is used, to which nutmeg is mixed. Processing is carried out for 10 minutes.

3. Ready khinkali stuffed with a mixture of beef, pork and lamb are placed in the freezer and blown with cold smoke obtained by smoldering a mixture of birch sawdust and juniper berries for 1 hour.

4. Ravioli stuffed with beef is dipped in a solution of liquid smoke, and then Packed in a vacuum package.

5. Dumplings stuffed with venison are blown with hot smoke obtained by smoldering chestnut shavings for 7 minutes, and then brought to full culinary readiness by steaming.

Claims (5)

1. The semi-finished product of the food product from the test shell and the filling, characterized in that it is obtained by surrounding the filling with a test shell and subsequent processing of the formed product with smoke by contacting the latter with at least part of the outer surface of the product, characterized in that it includes formed on the outer surface of the test shell protective layer with inclusions of smoke particles selected from the list in the test material: smoke components of the phenolic group, carbonyl compounds (aldehydes and ketones), acids derivatives of furan, lactones, polycyclic aromatic hydrocarbons, alcohols and ethers, despite the fact that the test shell itself has a thickness of at least 0.3 mm, while the mass of the semi-finished product exceeds 1.5 g and its outer surface is made without folds. 2. The semi-finished product according to claim 1, characterized in that the protective layer on the outer surface it includes on one side of the product. 3. The semi-finished product according to claim 1, characterized in that the product from the list is selected as the basis of the filling: dairy products, namely: cheese, sour cream, cottage cheese, butter; meat products, namely: eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal; vegetables, namely: garden fruits and root crops, as well as greens and mushrooms; fruits, namely: edible fruits not related to vegetables, and berries. 4. The semi-finished product according to claim 1, characterized in that the flour selected from the list is used as the basis for the test shell: rye, corn, wheat, oat, and / or with various additives. 5. The semi-finished product according to claim 1, characterized in that it has an undeveloped outer surface.