RU2201682C2 - Method for preparing laminated yeast-containing semi-finished product - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves preparing raw material; providing dough kneading by intensified single-phase process; laminating dough in 2-3 procedures for 15-18 min by rolling dough pieces together with fatty product; cooling dough at temperature of 6-8 C for 30-40 min; repeated rolling dough into sheet and cutting depending on required shape and weight of products; applying preliminarily prepared filler onto cut dough; forming dough to obtain required shape of product; freezing obtained doughs at temperature of -35-40 C for 15-30 min. EFFECT: prolonged storage time of semi-finished product, provision for keeping gustatory qualities of newly prepared product and wider range of delivered products. 1 tbl, 1 ex

Description

 The invention relates to the food industry, namely the preparation of puff yeast products intended for catering and retail.

 A known method of preparing puff yeast products, including the preliminary preparation of components, preparation of dough, cutting, proofing and baking products (L. I. TOKAREV "Production of flour confectionery", M. "Food industry", 1977, S. 49-52).

 The technical task of this invention is to increase the shelf life of the semi-finished product while maintaining the high palatability of the product just cooked and expanding the range of products.

To solve this problem, the method of preparation of puff yeast semi-finished products includes the following operations. The raw materials are preliminarily prepared, the dough is kneaded by the accelerated single-phase method, before layering the dough, table margarine with a fat content of 82-86% is pre-mixed with 5-7% of premium wheat flour until a homogeneous mass is obtained, cooled to a temperature of 16-18 ^o С, fat product intended for a piece of dough is divided into 2 equal parts, a piece of dough is rolled out, one part of the fat product is laid, then half of the layer of dough coated with the fat product is covered with dough without the fat product, then puffs are made e Test 2-3 reception for 15-18 minutes rolling of dough with fat product, after that the dough is cooled at a temperature of 6-8 ^o C for 30-40 min, after that the dough is rolled out again into the formation and produce butchering depending on the desired shape and weight of the products, the prepared filling is placed on a cut dough sheet, dough pieces of a certain shape are molded, after which they are frozen at a temperature of minus 35-40 ^o C for 15-30 minutes.

 The method of preparation of puff yeast semi-finished products is as follows. The dough for puff yeast semi-finished products is prepared by an accelerated single-phase method. Pre-cook components in accordance with the table. At the same time, the products indicated in the table can be replaced. Table margarine can be replaced with low-fat margarine with a fat content of at least 82% or butter in a 1: 1 ratio. The amount of water may vary depending on the moisture content of the feed. BIC improver BIC can be replaced by baking improvers of a similar action, including dry gluten, in accordance with technological instructions for the use of improvers.

 The consumption rates of baker's yeast can vary depending on their type (pressed, dried, highly active), quality, method of dough preparation and production conditions.

 The dough is kneaded in the dough mixing machines T1-ХТ2А, ТММ-1М, А2-ХТБ and others, while using slow-speed machines, the kneading time for dough or dough is 10-12 minutes, when using intensive kneading - 5-7 minutes.

The water temperature for the preparation of the dough is 13-15 ^o C. After the batch, it is advisable to direct the dough for fermentation-baking at a temperature of 14-17 ^o C for 35-40 minutes.

The finished dough is cut into pieces weighing 5-8 kg. The fat products (dairy margarine, creamy table margarine, etc.) relying on layering and cutting are divided into equal parts in accordance with the number of prepared pieces of dough. Fat products should have a temperature of not more than 16-18 ^o C. It is advisable to pre-mix table margarine with a fat content of 82-86% with 5-7% of premium wheat flour until a homogeneous mass is obtained and cool to a temperature of 16-18 ^o C.

 Lamination is carried out in 2-3 doses. For this, the fat product intended for a piece of dough is divided into 2 equal parts. A piece of dough is rolled into an oblong or rectangular cake with a thickness of 20-25 mm and margarine or a similar fatty product is placed on 2/3 of the prepared cake. Then half the layer of dough coated with a fat product is covered with dough without a fat product and the remaining layer of dough with a fat product is lifted and applied to the obtained two layers of dough so that three layers of dough are obtained, between which there are two layers of fat product. The edges of the rolled dough are connected and carefully plucked to prevent leakage of oil. Then, the folded piece of dough is rolled into a rectangular cake a second time and lamination is performed in the same way as described above.

During rolling and lamination, the dough is dusted with flour in accordance with the product formulation. The operations of rolling and lamination of the dough are carried out quickly and it is necessary to monitor the temperature of the dough and the fat product (so that they do not exceed 15-18 ^o C to avoid leakage of the fat product). When rolling, the dough should be smooth, without wrinkles and creases.

 A specific example of the method with a quantitative choice of components is indicated in the table.

Layered pieces of dough are laid on sheets, dusted with flour and sent for cooling at a temperature of 6-8 ^o C for 30-40 minutes

 Cooled pieces of dough are removed from the sheet, rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight.

 The dough is cut into dough pieces of various weight, shape and type. The dough layer is cut into rectangles 120-140 mm long and 25-30 mm wide, squares or triangles with a side length of 100 mm.

 The rolled dough layer is cut into strips 100 mm wide, the dough pieces are prepared and formed into an envelope - the corners of the square are connected in the form of an "envelope" to the center, one on top of the other, the last corner is pressed with your finger.

 The dough layer is cut into isosceles triangles, rolled into a “bagel” or “horn” and / or shaped into a crescent by bending corners.

 To obtain products in the form of a "snail" on the rolled dough sheet with a thickness of 1-1.5 cm, the filling is applied and rolled into a roll, cut into pieces 1.5-2.0 cm wide.

 To obtain products in the form of a "cross" the dough is rolled up to 1.0-1.5 cm and cut into squares, put the filling, wrap, cut along the length and lay two halves on top of each other with cuts up in the form of a cross.

 To obtain products in the form of a “scallop”, the dough is rolled up to 0.5-0.8 cm, cut into 10 x 10 squares, put the filling, cover with the other side, pressing, and cuts along this edge at a distance of 1-1.5 cm dough pieces.

 To obtain rectangular products with fillings, roll puff pastry into a layer and cut rectangles of 20 x 12 cm, fold, pressing the edge.

 To get pies, roll out the dough into a layer and cut a circle with a diameter of 10-12 cm with a round tin, apply stuffing or minced meat, fold it in half, pressing it.

 Stuffings are prepared according to various recipes. In this case, all fillings in order to avoid microbiological damage must be prepared on the day of manufacture of puff yeast products. For example, you can use traditionally Russian filling for pies from meat, meat, egg and minced meat. The meat is washed, freed from bones, cartilage, connective tissue and tendons, cut into pieces and cooked or stewed until cooked. Onions, cleaned of plumage and washed from contaminants, chopped on a cutter or kitchen knife. Chopped onions are fried in fat on baking sheets until they are golden or light brown. Stew and sauteed onions are minced in a meat grinder. On the broth obtained by stewing meat, a sauce is prepared in which salt, pepper, spices are added, and minced meat is seasoned with it.

 For the preparation of meat-egg or meat-rice mince, chopped eggs or chopped eggs, boiled friable rice are added to the prepared minced meat.

 You can use various fruit fillings, such as apple, plum. Fresh fruits or berries are washed, removed the seeds or core, damaged parts and cut into slices, sprinkled with granulated sugar.

 The dough pieces are placed on sheets previously lubricated with vegetable oil or emulsion, and sent to the proofing. The duration of the proofing is carried out until ready (25-40 minutes), depending on the mass and shape of the dough pieces.

 After proofing, if necessary, the dough pieces are greased with an egg and applied.

Products are baked on sheets at a temperature of 210-240 ^o C for 10-12 to 16-18 min for a mass of up to 0.06 kg, 18-20 min for a mass of 0.08-0.20 kg, 25-28 min for weight 0.3-0.5 kg.

To prepare puff yeast frozen semi-finished products immediately after forming the dough pieces, they are laid on sheets and sent for freezing at a temperature of minus (35-40) ^o C for 15-30 minutes depending on the weight of the product. The duration of freezing is set until the temperature in the center of the dough piece is minus (8-10) ^o C.

At the end of the freezing process, the dough pieces are placed in packaging materials and containers, marked and sent for storage at a temperature of minus (14-18) ^o С.

Claims (1)

The method of preparation of puff yeast semi-finished product, which consists in the fact that the raw materials are preliminarily prepared, the dough is kneaded by the accelerated single-phase method, before layering the dough, table margarine with a fat content of 82-86% is pre-mixed with 5-7% premium wheat flour until a homogeneous mass is obtained, cooled to a temperature of 16-18 ^o C, the fat product intended for a piece of dough is divided into 2 equal parts, a piece of dough is rolled out, one part of the fat product is laid, then half of the layer of dough coated with fat m of product, close the dough without a fat product, then lay the dough in 2-3 doses for 15-18 minutes, rolling pieces of dough with the fat product, after that the dough is cooled at a temperature of 6-8 ^o C for 30-40 min, after that the dough is rolled back into the formation and cut, depending on the desired shape and weight of the products, the prepared filling is placed on the divided dough sheet, the dough pieces of a certain shape are molded, then they are frozen at a temperature of (-35) - (- 45) ^o C for 15-30 minutes

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