RU2014131143A

RU2014131143A - The method of preparation of the food product snack type

Info

Publication number: RU2014131143A
Application number: RU2014131143A
Authority: RU
Inventors: Олег Валериевич Мацов
Original assignee: Олег Валериевич Мацов
Priority date: 2014-07-28
Filing date: 2014-07-28
Publication date: 2016-02-20

Abstract

1. Способ приготовления пищевого продукта закусочного типа, включающий смешивание клейкой муки и воды до получения теста однородной массы, содержащего не менее 60% клейкой муки и не более 35% воды, введение в тесто органических кислот в количестве не более 10% от общей массы, формование из теста под необходимым давлением и температурой отдельных кусочков, варку полученных кусочков до снижения крахмала на менее чем 20% от общего веса, выпекание или подсушку отваренных кусочков до появления хрустящей корочки, отличающийся тем, что дополнительно вводят в тесто органические кислоты в количестве не более 10% от общей массы и дополнительно вводят в тесто измельченные травы в количестве не более 2% от общей массы».2. Способ приготовления пищевого продукта закусочного типа по п. 1, отличающийся тем, что кусочки дополнительно покрывают тонким слоем растительного масла.3. Способ приготовления пищевого продукта закусочного типа по п. 1, отличающийся тем, что дополнительно вводят в тесто измельченные виноградные косточки в количестве не более 2% от общей массы.4. Способ приготовления пищевого продукта закусочного типа по п. 1, отличающийся тем, что дополнительно перед варкой кусочки подвергают сушке при необходимой температуре.1. A method of preparing a food product of a snack type, comprising mixing sticky flour and water to obtain a homogeneous paste test containing at least 60% sticky flour and not more than 35% water, introducing organic acids into the dough in an amount of not more than 10% of the total mass, molding from dough under the necessary pressure and temperature of individual pieces, cooking the obtained pieces to reduce starch by less than 20% of the total weight, baking or drying the boiled pieces until crisp, characterized in that it is additionally organic acids in the amount of not more than 10% of the total mass are added to the dough and additionally crushed herbs in the amount of not more than 2% of the total mass are introduced into the dough. "2. A method of preparing a food product of the snack type according to claim 1, characterized in that the pieces are additionally coated with a thin layer of vegetable oil. A method of preparing a food product of a snack type according to claim 1, characterized in that it is additionally introduced into the dough crushed grape seeds in an amount of not more than 2% of the total mass. The method of preparing a food product of the snack type according to claim 1, characterized in that, in addition to cooking, the pieces are dried at the required temperature.

Claims

1. A method of preparing a food product of a snack type, comprising mixing sticky flour and water to obtain a homogeneous paste test containing at least 60% sticky flour and not more than 35% water, introducing organic acids into the dough in an amount of not more than 10% of the total mass, molding from dough under the necessary pressure and temperature of individual pieces, cooking the obtained pieces to reduce starch by less than 20% of the total weight, baking or drying the boiled pieces until crisp, characterized in that it is additionally organic acids in the amount of not more than 10% of the total mass are added to the dough and additionally crushed herbs in the amount of not more than 2% of the total mass are added to the dough. "

2. The method of preparing a food product of the snack type according to claim 1, characterized in that the pieces are additionally coated with a thin layer of vegetable oil.

3. The method of preparing a food product of the snack type according to claim 1, characterized in that it is additionally introduced into the dough crushed grape seeds in an amount of not more than 2% of the total mass.

4. The method of preparing a food product of the snack type according to claim 1, characterized in that, in addition to cooking, the pieces are dried at the required temperature.