RU2005380C1 - Stuffed bread baking method - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: upon stuffing, a layer of dough 3-12 mm in thickness is applied to the end-face of pocket-shaped bread. Heat treatment is performed by exposure of the product to 150-300 C temperature for 5-30 min. EFFECT: higher product quality. 1 dwg

Description

 The invention relates to techniques for the preparation of food products, and in particular to methods for manufacturing bread products with filling, and may find application for the rapid production in the presence of consumers of bread products with filling.

 A known method of manufacturing a bread product with filling, comprising placing the filling between slices of bread.

 A disadvantage of the known method of manufacturing a stuffed bread product is the difficulty in providing the desired taste properties if necessary, heat treatment.

 There is also known a method of manufacturing a bread product with a filling, comprising filling a cavity of a pocket-shaped shell from a finished bread from the side of its open part with a filling and heat treatment of the prepared semi-finished product.

 The disadvantage of this method of manufacturing a bread product with filling is the significant duration and complexity of the manufacturing process of a bread product with filling and the significant unevenness of the heat treatment in its depth.

 The technical result that can be obtained by carrying out the invention is expressed in accelerating and simplifying the manufacturing process of a bread product with a filling while reducing the unevenness of the heat treatment in its depth.

To obtain this technical result, in a method of manufacturing a bread product with a filling, comprising filling a cavity of a pocket-shaped shell from the finished bread from the side of its open part and heat treatment of the prepared semi-finished product, after filling the shell with a filling, a dough layer of 3-12 mm thick is strengthened on its upper edge, and the heat treatment of the prepared semi-finished product is carried out by aging at 150-300 ^about C for 5-30 minutes, while the shell thickness is set to 3-12 mm.

 The drawing shows one of the possible prepared semi-finished products obtained in the manufacturing process according to the method of manufacturing a bread product with filling according to the invention.

 The manufacture of a bread product with a filling according to the invention is as follows.

 The cavity of the pocket-shaped shell 1 from the finished bread from the side of its open part is filled with the filling 2. In this case, as the pocket-shaped shell 1 from the finished bread, a shell is selected whose wall thickness is set to 3-12 mm, for example, equal to 7 mm. If the wall thickness of the pocket-like shell 1 of the finished bread is less than 3 mm or more than 12 mm, then the ratio between the bread and the filling necessary to create a given taste sensation is not provided.

 After filling the cavity 2 of the pocket-like shell 1 of the finished bread with the filling 2, the layer 3 of the dough 3-12 mm thick, for example 7 mm thick, is strengthened on its upper edge from the side of the open part. If the thickness of layer 3 of the dough is less than 3 mm or more than 12 mm, the ratio between bread and filling, which is necessary to create a taste sensation, is also not provided. In this case, the pocket-shaped shell 1 of the finished bread, the filling 2 and the layer 3 of the dough after strengthening the latter form the prepared semi-finished product shown in the drawing.

After strengthening the layer 3 of the test produce heat treatment of the prepared semi-finished product shown in the drawing. When this heat treatment is prepared semifinished product is carried out by keeping at a temperature of 150-300 ^C for 5-30 min, for example at 220 ^{° C} for 10 min. If the heat treatment is prepared semifinished product is carried out for more than 30 minutes or at a temperature greater than 300 ^{° C,} it is possible scorching bread product with filling. If the heat treatment is prepared semifinished product is carried out for at least 5 minutes or at a temperature less than 150 ^C, it is not provided the desired degree propekaniya bread product with filling.

 Pocket shell 1 of the finished bread can be baked from yeast, unleavened, puff or shortcrust pastry. In this case, a pocket-like shell is formed from the dough, which is then baked until ready, determined by the appearance of the outer crust of a golden color. The pocket-like shell 1 of the finished bread can also be made by removing the crumb from the inside of the half of the bread roll or loaf. In this case, the crumb is removed until the wall thickness of the pocket-like shell 1 of the finished bread is 3-12 mm.

 Layer 3 of the dough can be made by rolling out dough made from flour, or rolling out dough made from bread crumb, which was previously removed from a bun or loaf of bread in the process of manufacturing a pocket-like shell. In this case, the rolling of the dough is carried out until the thickness of the layer of dough 3 is 3-12 mm

 When strengthening the layer 3 of the test on the upper edge of the pocket-like shell 1 of the finished bread, it is possible to pinch the seam between them. After strengthening the layer 3 of the dough on the upper edge of the pocket-shaped shell 3 of the finished bread, it is possible to form holes in it for steam to exit during heat treatment.

 Stuffing 2 can be made from a mixture of any components that are in a state of readiness, ensuring their use even before heat treatment, or in a state of semi-readiness, ensuring their use after heat treatment, together with a pocket-shaped shell 1 of the finished bread and a layer of dough 3. As components of the filling 2 can be used, for example, boiled rice, finely chopped boiled meat, ham, sausages, finely chopped hard-boiled eggs, mushrooms, cheese, tomatoes, sauteed onions, dill, leeks, peppers, salt, etc. Stuffing 2 can also be made from jam, jam or cottage cheese.

 The heat treatment of the prepared semi-finished product, which includes a pocket-shaped shell 1 of the finished bread, filling 2 and layer 3 of the dough, can be done in a hot oven on a baking sheet covered with oil.

 It is advisable to serve the finished bread product with the filling hot to the consumer. (56) Lyakhovskaya L.P. A young family about cooking. M.: Economics, 1990, p. 78.

 Kuzminsky R. V. et al. "Bread in our house." M.: Light and food industries ", 1981, p. 62.

Claims (1)

METHOD FOR MAKING A BREAD PRODUCT WITH A FILLING, including filling the cavity of a pocket-shaped shell from the finished bread with the filling on the side of its open part and heat treating the prepared semi-finished product, characterized in that after filling the shell with the filling, the dough layer is strengthened with a thickness of 3-12 mm, and the thermal processing the prepared semi-finished product is carried out by keeping at 150 - 300 ^o C for 5 to 30 minutes, and the shell thickness is set 3 - 12 mm