RU2008113872A - Device and composition of pelmeni with ports of beginning of various composition, and also options of methods of their preparation - Google Patents

Device and composition of pelmeni with ports of beginning of various composition, and also options of methods of their preparation Download PDF

Info

Publication number
RU2008113872A
RU2008113872A RU2008113872/13A RU2008113872A RU2008113872A RU 2008113872 A RU2008113872 A RU 2008113872A RU 2008113872/13 A RU2008113872/13 A RU 2008113872/13A RU 2008113872 A RU2008113872 A RU 2008113872A RU 2008113872 A RU2008113872 A RU 2008113872A
Authority
RU
Russia
Prior art keywords
filling
shell
fragments
food
cells
Prior art date
Application number
RU2008113872/13A
Other languages
Russian (ru)
Other versions
RU2550900C2 (en
RU2375875C1 (en
Inventor
Андрей Юрьевич Гаврилов (RU)
Андрей Юрьевич ГАВРИЛОВ
Александр Николаевич Куприй (RU)
Александр Николаевич Куприй
Алексей Николаевич Шамаев (RU)
Алексей Николаевич Шамаев
Original Assignee
Алексей Николаевич Шамаев (RU)
Алексей Николаевич Шамаев
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
Application filed by Алексей Николаевич Шамаев (RU), Алексей Николаевич Шамаев filed Critical Алексей Николаевич Шамаев (RU)
Priority to RU2008113872/13A priority Critical patent/RU2550900C2/en
Publication of RU2008113872A publication Critical patent/RU2008113872A/en
Application granted granted Critical
Publication of RU2375875C1 publication Critical patent/RU2375875C1/en
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=41162066&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=RU2008113872(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Publication of RU2550900C2 publication Critical patent/RU2550900C2/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking

Abstract

1. A food product from the test shell and various fillings, characterized in that it is a semi-finished food product subject to heat treatment, subject to deep freezing and long-term storage, made in the form of one or more connected dumplings or dumplings with a closed test shell, from a pair of stuck together served with a friend or through a test layer with the formation of a place of imprint that allows traces of filling in the form of an edge of fragments of two sheets of dough, with a filling including two or more servings, served separately, which is reflected in the partial or complete unmixedness of the portions, as well as either in the presence of the portions next to each other, or in the contact of one of the portions with one another, or surrounded by one of them with one another, or in their partial mixing, at the same time, at least a pair of different portions has a different composition, and at least one of the portions of such a pair includes one or more melted or one or more finely chopped and mixed products, while the mass of the semi-finished product is greater 0.2, but less than 110 g, and the ratio of the mass of the semi-finished product to the mass of its filling is more than 1.05, but less than 3.5. ! 2. The food product according to claim 1, characterized in that different portions of the filling are each located in its own chamber, while the latter are formed by the said fragments making up the shell, additionally cobbled together outside the locations of the bulk of the portions themselves, as a result of which the said product has the form of a portion matrix fillings, including one or more rows or columns. ! 3. The food product according to claim 2, characterized in that the number of its chambers m

Claims (28)

1. A food product from the test shell and various fillings, characterized in that it is a semi-finished food product subject to heat treatment, subject to deep freezing and long-term storage, made in the form of one or more connected dumplings or dumplings with a closed test shell, from a pair of stuck together served with a friend or through a test layer with the formation of a place of imprint that allows traces of filling in the form of an edge of fragments of two sheets of dough, with a filling including two or more servings, served separately, which is reflected in the partial or complete unmixedness of the portions, as well as either in the presence of the portions next to each other, or in the contact of one of the portions with one another, or surrounded by one of them with one another, or in their partial mixing, at the same time, at least a pair of different portions has a different composition, and at least one of the portions of such a pair includes one or more melted or one or more finely chopped and mixed products, while the mass of the semi-finished product is greater 0.2, but less than 110 g, and the ratio of the mass of the semi-finished product to the mass of its filling is more than 1.05, but less than 3.5.
2. The food product according to claim 1, characterized in that different portions of the filling are each located in its own chamber, while the latter are formed by the said fragments making up the shell, additionally cobbled together outside the locations of the bulk of the portions themselves, as a result of which the said product has the form of a portion matrix fillings, including one or more rows or columns.
3. The food product according to claim 2, characterized in that the number of its chambers can be selected from a number of 2, 3, ..., 50.
4. The food product according to claim 1, characterized in that its maximum size without taking into account the mentioned edge lies in the range from 6 to 50 mm
5. The food product according to claim 1, characterized in that the ratio of the volumes of any various portions of the filling is in the range from 1:20 to 20: 1.
6. The food product according to claim 1, characterized in that the thickness of the test shell at the point of contact with the filling without taking into account the mentioned edge does not exceed 3 mm
7. The food product according to claim 1, characterized in that at least one of the aforementioned melted or finely chopped and mixed products is of animal origin.
8. The food product according to claim 1, characterized in that it includes at least two different chambers formed by the test shell and the test partition, the connection of the contents of which is difficult, while the different chambers are filled with different filling portions.
9. The food product according to claim 8, characterized in that the test partition at the place of separation of various portions of the filling includes at least one hole.
10. The food product according to claim 8, characterized in that the number of its chambers can be selected from a number of 2, 3, ..., 5.
11. The food product according to claim 10, characterized in that the number of its chambers is 2, for which it includes one test partition, performing the role of the said layer at the mentioned location of the cast, and each of the chambers is formed by one of the shell fragments of one of the aforementioned two sheets of dough and the test partition itself.
12. The food product according to claim 11, characterized in that the surface of its test septum mainly repeats the bends of the surface of the impression of the above-mentioned fragments that make up the shell.
13. The food product according to claim 10, characterized in that the number of its chambers is more than 2, but less than 6, for which it includes several test partitions, the number of which is one less than the number of chambers, and such partitions perform the role of the said layer at the mentioned location , and two of the cameras under discussion are formed by one of the mentioned fragments that make up the shell, and one of the partitions, each with its own, while the rest are only partitions.
14. The food product according to claim 10, characterized in that the number of its chambers is 2 and at the same time it includes a test partition with a closed surface, comprising one portion of the filling, which is not in contact with the test shell outside the mold, while the other portion the filling is in contact with both the septum and the shell.
15. The food product according to claim 8, characterized in that the ratio of the thickness of the shell outside the casting location to the thickness of the test partition lies in the range from 1: 1 to 1: 0.1.
16. The food product according to claim 1, characterized in that its shape is close to spherical.
17. The food product according to clause 16, characterized in that it is made mirror symmetric with respect to the plane repeatedly intersecting the mentioned location of the mold of the said fragments making up the shell, while the test partition is mainly located near the plane of such symmetry.
18. A food product according to any one of claims 1 to 17, characterized in that its shell has at least one opening designed for liquid to penetrate into the product during its final preparation.
19. A method of manufacturing a food product from a dough shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, two sheets of the latter are fed from the dough rolling mechanism in the form tapes so that they cover part of the cells, while in the zone of molding and selection of the product, located near the place of maximum convergence of the working surfaces of the drums, mainly in the direction of linear velocity and the cells located in this zone, in the direction of the specified place from the meat feeder serves filling, while this is served immediately in the form of at least two separate different components in the direction of one cell or independently also in the form of at least two separate different components in the direction of one, several or all the cells arranged in a row along the axis of the drum, for which supply is carried out respectively from a group of openings of the meat feeder located close to each other or from one or more groups of such openings, laid over one, several or all cells of the row, while the various components are connected to the meat feeder through different channels and at least two openings are used to release such components, moreover, near the indicated place through the cells and the working area adjacent to them the surface of the drum provides isolation in the product of various portions of the filling - guaranteed cutting off the filling of the product with the filling, the final shaping of the outer surface of the product and by removed from each other by less than twice the thickness of the said sheets of opposing pressing parts of the working surfaces of the drums of the mentioned region, casting the edges of the fragments of the said sheets with each other, squeezing the excess filling and forming a closed test shell, as well as an edge along the perimeter of the product - allowing imprinting marks of the filling place, while by means of the overflowing parts of the working surfaces of the drums located around the cells located at a minimum distance from each other, they provide fission product isolated by separation by kinked cobbled together to form ribbons fragments constituting the shell.
20. The method according to claim 19, characterized in that at the place of casting of the fragments that make up the shell - at the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, for which they provide different removal of the working surfaces of the drums in the area of its compressing parts despite the fact that the maximum such removal provides superior two thicknesses of the above fragments, resulting in an incomplete cast of fragments.
21. A method of manufacturing a food product from a test shell and various fillings, which consists in the fact that at least forming drums located in close proximity to each other and rotating towards each other, at least one of which includes at least two rows of cells along the axis of the drum, from the rolling mechanism two sheets of the latter are served in the form of a dough in the form of tapes so that they cover the cells of the row in the zone of molding and isolating the product, located near the point of maximum convergence of the working surfaces of the drums, whereas This zone is predominantly in the direction of the linear velocity of the cells located in this zone, the filling is fed from the meat feeder towards the indicated location, and this is served immediately in the form of at least two separate different components in the direction of the row cells so that at least one pair of such the cells were supplied with various components, for which the supply is carried out from the openings of the meat feeder located opposite the corresponding cells, at least to the pair of which various components are fed through different channels, than near the indicated place through the cells and adjacent to the region of the working surface of the drum provide isolation in the product of various portions of the filling - guaranteed cutting off the filling of the product with the filling, the final shaping of the outer surface of the product and by means of the sheets of opposed pressing parts of the working parts removed from each other by less than twice the thickness the surfaces of the drums of the mentioned region of the mold of various parts, including the edges, fragments of the said sheets with each other in by squeezing excess filling and with the formation of a closed, and sometimes closed, test shell and edge along the perimeter of the product, as well as allowing imprinting traces of places of casting of the fragments making up the shell, outside the locations of the main mass of the filling - where the fragments are closed, while using around the connected cells of the row, including the aforementioned pair of cells, in the direction of which various components are fed, overflowing parts of the working surfaces of the drums located at a minimum distance from friend, provide the isolation of a separate product by separation by squeezing the tapes with the formation of fragments that make up the shell, while maintaining cohesion through the stucco shell of the filling portions of various compositions, for which said compression parts are placed between the linked cells.
22. The method according to item 21, characterized in that at the place of casting surrounding various portions of the filling of the fragments that make up the shell - at the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, which provides different removal of the working surfaces of the drums in the region of its compressing parts, despite the fact that the maximum such removal provides superior two thicknesses of the above fragments, resulting in an incomplete cast of fragments.
23. A method of manufacturing a food product from the test shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, two sheets of the last are fed from the dough rolling mechanism in the form tapes so that they cover part of the cells, while in the zone of molding and selection of the product, located near the place of maximum convergence of the working surfaces of the drums, mainly in the direction of linear velocity and the cells located in this zone, to the side of the indicated place, the filling is fed from the meat-feeder, while this is served immediately in the form of two different components in the direction of one cell or independently also in the form of two different components in the direction of one, several or all cells located in a row along the axis of the drum, while ensuring the separation of the various components of the test partition with a closed surface so that one of the components is enclosed in the internal cavity of such a partition, then but as the second one is outside such a cavity that they provide the environment for the openings of the meat-feeder, from which the first component is fed, the hole from which the partition material is fed, and the location in the immediate vicinity of the hole mentioned by the last, the holes from which the second component is fed, the very feed carry out, respectively, from a group of openings of the meat feeder located close to each other or from one or more groups of such holes located above one, several, or all cells of the row , while the various components and material of the test baffle are brought to the meat feeder through various channels, and near the indicated place, by means of the cells and the adjacent area of the drum working surface, different portions of the filling and the baffle are isolated in the product - their guaranteed cut-off, final shaping of the outer surface product and by means of spaced opposite less than twice the thickness of said sheets of opposed pressing parts of the working surfaces of the drum of the newly mentioned region, the impression of the edges of the fragments of the said sheets and the partition between each other with the extrusion of excess filling and with the formation of a closed test shell and edge along the perimeter of the product - allowing traces of filling the impression sites of the fragments making up the shell, and in two places - the latter with a partition, at that time how, through the squeezing parts of the working surfaces of the drums located around the cells, located at a minimum distance from each other, they ensure the isolation of a separate product by Lenia by kinked cobbled together to form ribbons fragments constituting the shell.
24. The method according to p. 23, characterized in that outside the location of the septum at the casting of the fragments that make up the shell - on the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, for which they provide different removal of the working surfaces of the drums in the region of its compressing parts, despite the fact that the maximum such removal provides superior two thicknesses of the mentioned fragments, resulting in an incomplete cast of the fragments.
25. A method of manufacturing a food product from a dough shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, more than two sheets of the last are fed from the dough rolling mechanism, external of which serve for the formation of fragments making up the shell, and internal for the formation of one or more test partitions, and such a feed is carried out in the form of ribbons with the formation of a gap between sufficient to accommodate the various channels of the meat-feeder with outlet openings, so that all these tapes cover part of the cells, while to the formation and separation zone of the product located near the point of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells located in this the area, in the direction of the specified place from the meat feeder serves filling, while it is served immediately in the form of at least two separate different components in the direction of the cell or independently also in in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum, for which supply is carried out respectively from the group of openings of the meat feeder located in between the tapes or from one or more groups of such holes located above one, by several or all cells of the row, while the various components are connected to the meat feeder through various channels, and near the indicated place through the cells and the adjacent work area whose drum surfaces provide isolation in the product of various portions of the filling - guaranteed cutting off the filling of the product with the filling, the final shaping of the outer surface of the product and, by means of spaced apart less than three times the thickness of the said sheets of the opposite parts of the working surfaces of the drums of the mentioned area, a cast of the edges of fragments of the said sheets between by squeezing out the excess filling and with the formation of a closed test shell and edge around the perimeter of the product - tolerance imprinting traces of the filling of the casting site, and by means of the pressing parts of the working surfaces of the drums located around the cells that are located at a minimum distance from each other, they ensure the isolation of the isolated product by separation by pressing the stuck tapes with the formation of fragments that make up the shell.
26. The method according A.25, characterized in that at the place of casting of the fragments that make up the shell, and partitions - on the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, for which they provide different removal of the working surfaces of the drums in the region of its compressing parts, while the maximum such removal is provided by the superior three thicknesses of the mentioned fragments, as a result of which an incomplete cast of the fragments and the partition is ensured.
27. The composition of the food product from the test shell and various fillings, which involves the heat treatment of a semi-finished product of food, subject to deep freezing and long-term storage, made in the form of one or more connected dumplings or dumplings with a closed test shell from a pair of stuck together or through a test interlayer with the formation of traces of filling the place of the mold in the form of the edge of the fragments of two sheets of dough, with a filling that includes at least two servings served healthy without mixing, which is reflected in the partial or complete unmixedness of the portions, as well as either in the presence of the portions next to each other, or in the contact of one of the portions with one another, or surrounded by one of them with one another, or in their partial mixing , including dough intended for the manufacture of ravioli or dumplings, while each of the various portions of the filling includes the main component 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 that are not related to vegetables, and berries, with any possible combinations of different portions and despite the fact that at least a couple of different portions has a different composition, and at least one of the portions of such a pair includes one or several melted or one or more finely chopped and mixed products, while the ratio of the volumes of any different servings of the filling is in the range from 1:20 to 20: 1, and the ratio of the mass of the semi-finished product to the mass of its filling is more than 1.05, but less than 3 ,5.
28. The food product according to item 27, characterized in that for the manufacture of the said fragments that make up the shell, and the said test layers, dough of different composition is used, determined by the predominant orientation on the coarse or fine flour, and / or flour of different varieties and / or different origin: rye, corn, wheat, oat, and / or with various additives: lean, salty, sweet, egg and / or with additives of animal products and / or food colors.
RU2008113872/13A 2008-04-11 2008-04-11 Construction and composition of ravioli with filler portions of different content and versions of preparation RU2550900C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2008113872/13A RU2550900C2 (en) 2008-04-11 2008-04-11 Construction and composition of ravioli with filler portions of different content and versions of preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2008113872/13A RU2550900C2 (en) 2008-04-11 2008-04-11 Construction and composition of ravioli with filler portions of different content and versions of preparation
PCT/RU2009/000119 WO2009126062A1 (en) 2008-04-11 2009-03-12 Structure and composition of ravioli with different fillings and variant of the method for the production thereof

Publications (3)

Publication Number Publication Date
RU2008113872A true RU2008113872A (en) 2009-10-20
RU2375875C1 RU2375875C1 (en) 2009-12-20
RU2550900C2 RU2550900C2 (en) 2015-05-20

Family

ID=41162066

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2008113872/13A RU2550900C2 (en) 2008-04-11 2008-04-11 Construction and composition of ravioli with filler portions of different content and versions of preparation

Country Status (2)

Country Link
RU (1) RU2550900C2 (en)
WO (1) WO2009126062A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508643C2 (en) * 2011-09-09 2014-03-10 Александр Николаевич Куприй Method for manufacture of dough products with filling and dough product manufactured by such method
RU2555156C1 (en) * 2014-03-03 2015-07-10 Алексей Николаевич Шамаев Food product of dough shell with filling and such product manufacture method
RU2567737C1 (en) * 2014-06-27 2015-11-10 Александр Николаевич Куприй Method for manufacture of pelmeni with filling containing pair of unmixed differently tasting dominant components
RU2603764C2 (en) * 2015-03-06 2016-11-27 Александр Николаевич Куприй Method of product making from dough shell with two non-mixed filling components, and device for its implementation
RU2613449C1 (en) * 2015-09-29 2017-03-16 федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for producing pelmeni enriched with fish raw material
RU2614372C1 (en) * 2015-10-05 2017-03-24 федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for producing pelmeni enriched with fish raw material
RU2647320C1 (en) * 2016-09-12 2018-03-15 Александр Николаевич Куприй Method of manufacturing products from a test sheet with filling, device for the realization of such method and product obtained
RU2651270C1 (en) * 2017-04-18 2018-04-19 Александр Николаевич Куприй Moulding method for products from test shell with filling and device for its implementation

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3873456T2 (en) * 1987-09-15 1992-12-03 Nestle Sa FOOD PRODUCT IN THE FORM OF RAVIOLI.
IT220159Z2 (en) * 1990-09-12 1993-06-23 Raviolificio Bertarini S R L Ravioli and similar pasta with filling, provided with two or more separate pockets, to contain the various ingredients of the filling itself.
RU46149U1 (en) * 2003-07-10 2005-06-27 Общество с ограниченной ответственностью "МПЗ "Дарья" Food
RU39448U1 (en) * 2004-01-19 2004-08-10 Куприй Александр Николаевич Device for manufacturing products from a test with a start, a doser of a start and a device for forming a relief drawing on the surface of products from a test with a start

Also Published As

Publication number Publication date
RU2550900C2 (en) 2015-05-20
RU2375875C1 (en) 2009-12-20
WO2009126062A1 (en) 2009-10-15

Similar Documents

Publication Publication Date Title
RU2008113872A (en) Device and composition of pelmeni with ports of beginning of various composition, and also options of methods of their preparation
CN103070316B (en) Pizza for pet and manufacturing method thereof
CN102972491A (en) Fruit sandwich biscuit
EP0293552A2 (en) Filled bakery product
RU2414820C1 (en) Method to make puff paste and method to make puff pastry with filling (versions)
EP1658773B1 (en) Shaped and filled snacks made from baked dough crumbs
RU2491849C1 (en) Method for production of moulded product based on egg components
HU0600020A2 (en) Appliance and method for producing of stuffed food product from consistent mass and the food product
KR101448016B1 (en) Frozen pizza manufacturing method using Automatic encrusting machine
RU2555156C1 (en) Food product of dough shell with filling and such product manufacture method
EP0906035A1 (en) Food product in two parts
RU2259730C1 (en) Method for producing of small hardtacks "duimovochka" and hardtacks "duimovochka" produced by method
RU2336767C1 (en) Method of manufacturing canned food "smoked baltic herring baked with eggs and bunching onion"
JP2007306850A (en) Western-style dorayaki
KR101760703B1 (en) Manufacturing method of crab jelly
RU2620663C2 (en) Method for producing culinary dough product with filling
KR20210044544A (en) Frozen Pizza, Frozen Pizza Cutting Machine and Method of Making Frozen Pizza Using the Same
RU97107445A (en) "moscow-based sandwich" and method for its manufacture
JP3158748U (en) Steamed candy of salmon, persimmon and cheese
KR20180083767A (en) bread method
RU2178971C1 (en) Method of producing flour product "sloyer"
RU2214743C1 (en) Cooked minced alternative layers top-grade sausage "klinskaya"
RU2289255C2 (en) Method for production of flour confectionary article
RU2294104C2 (en) Confectionery product
RU42394U1 (en) Cooking cheese on cookies coated with glaze

Legal Events

Date Code Title Description
QB4A Licence on use of patent

Free format text: LICENCE

Effective date: 20140808

RZ4A Other changes in the information about an invention
MF4A Cancelling an invention patent
MF4A Cancelling an invention patent