RU2238652C2 - Method for preparing of dough products with filler - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of meat pockets or curd dumplings.

SUBSTANCE: method involves kneading and holding dough; preparing dough enclosure; preparing filler in the form of pieces of dosed product; forming products by introducing dosed amounts of dense pieces of products into dough enclosure and pressing enclosure edges for complete covering of pieces of products; before product forming procedure, subjecting dosed pieces of product to thermal processing to state suitable for prolonged storage without necessity of low temperature conditions; during dough kneading procedure, introducing into dough components providing ready-to-eat state of product without additional cooking; before packaging procedure, exposing product to dehydration. Filler is meat farce containing spices. Pieces of meat farce are fried in oil before being introduced into dough enclosure. Dough product may be meat pocket or dumplings filled with dry curd mass, into which dry egg is added. Method for preparing of dough involves mixing 25 l of water with 100 kg of flour; adding 25-30 eggs or 0.25-0.30 kg of dry egg, 2.0-2.5 kg of edible salt, 2.5-3.5 kg of gluten, 0.1-0.5 kg of sugar, 0.4-0.6 kg of sodium glutamate, 3.0-4.5 kg of potassium carbonate, 1.5-2.5 g of sodium tripolyphosphate, with mixing process being continued while said components are added, so that by the end of mixing procedure, water content in mixture is 27-28 l. For fast preparing and eating of unpacked product, the latter is placed into vessel and hot boiled water is poured. Product is held in vessel until product is fully heated and dough enclosure with filler is softened.

EFFECT: increased efficiency owing to fast bringing of dough product to ready-to-eat state, and provision for keeping of high gustatory properties.

6 cl, 2 ex

Description

The invention relates to the production of dough products with filling, in particular to methods for the production of ravioli or dumplings.

A known method for the production of dough products with filling [1], mainly dumplings or dumplings, by molding them on flexible tapes and freezing on these tapes, and before freezing the tape along with the products on it are bent in the transverse direction in a spiral manner.

There is also known a method of preparing dumplings [2], including kneading dough, cooking minced meat, forming dumplings, while cooking minced meat, additionally injected boiled bone marrow in an amount of 30-35% and starch in an amount of 5-8%, respectively, by weight minced meat, and when dough is kneaded, 10-20% of the flour provided for in the recipe is brewed with broth formed during bone marrow cooking, which is intensively mixed for 3-5 minutes at the temperature of 80-85 ° С before being introduced into the flour, and before kneading test Acquiring brewed mixture was cooled to 20-25 ° C.

Closest to the proposed method is a known method for the preparation of ravioli with various fillings [3], which includes preparing the filling and dough, before kneading which the water is heated to a temperature of 35-40 ° C, first add salt to the water, then flour and make the batch. The resulting mass is divided into pieces and each piece is subjected to a 2- to 3-fold batch with a break of 10-15 minutes and an additional exposure of 15-20 minutes. In the process of preparing the filling, the raw materials are subjected to separate grinding, and the lard is separated from pork and chopped separately, additional ingredients are introduced, the mixture is poured with hot water at a temperature of 98-100 ° C and mixed thoroughly until a homogeneous mass is obtained, and after forming the dumplings, they are frozen and packaged .

The disadvantages of the known methods of manufacturing products from the dough [1], [2] and [3] are the need for freezing and storage at low temperatures, as well as the inability to long-term storage and quick cooking, since the resulting products must be cooked for some time in boiling water until fully cooked to use.

The technical result, which consists in eliminating the noted drawbacks of the prototype and consisting in the possibility of storing products under normal conditions (without freezing) and the possibility of quick cooking for consumption without prolonged heat treatment, is achieved in the proposed method for the production of dough products with filling, including kneading, its exposure, preparation of the test shell, preparation of the filling in the form of dosed pieces of the filling, molding of products by introducing the dosed tightly compressed pieces of the product into the test shell and squeezing its edges to completely close the pieces of the product, so that when kneading dough for 25 liters of water, initially 100 kg of flour is diluted, 25-30 pieces of eggs or 0.25-0.30 kg of egg are added with continuous stirring powder, 2.0-2.5 kg of table salt, 2.5-3.5 kg of gluten, 0.1-0.5 kg of sugar, 0.4-0.6 kg of sodium glutamate, 3.0-4, 5 g of potassium carbonate, 1.5-2.5 g of sodium tripolyphosphate and bring the water content to 27-28 liters by the end of mixing; before forming the products, the dosage pieces of the filling are subjected to heat treatment and the argument they are eaten to a condition suitable for long-term storage without using a low temperature, then the product is dehydrated and packaged, and for eating unpacked products they are unpacked, filled with hot boiled water and kept until the test shell with filling is completely heated and softened.

At the same time, minced meat with spices is used as a filling, slices of which are fried in oil until they are placed in a test shell, and the products are dumplings, or they use dry curd mass, and the products are dumplings, egg powder is added to the dry curd mass.

In the proposed method, the dehydration of the product is carried out by drying the product, in particular by exposure to radiation, for example, in a microwave field.

The proposed method is as follows.

At the initial stage, prepare the filling and dough. The filling for dumplings is minced meat with spices, cooked according to various culinary recipes.

The filling for dumplings can be cottage cheese with a low water content, in which, for example, egg powder is added.

The filling is prepared in the form of dosed pieces of the product.

Before forming the products, the metered pieces of the product are subjected to heat treatment and brought to a state suitable for long-term storage without the use of a low temperature, for example, they are fried in oil, and a significant part of the moisture is removed from them.

The dough used must have certain properties that allow you to quickly prepare products for consumption, which is provided by the specified recipe.

The dough is kneaded and aged, and when kneading the dough, components are introduced into it, which ensure readiness for use without additional cooking.

So, for example, to prepare the dough, 100 kg of flour are initially bred in 25 liters of water, 25-30 eggs are added with continuous stirring, or 0.25-0.30 kg of egg powder, 2.0-2.5 kg of table salt, 2 5-3.5 kg of gluten, 0.1-0.5 kg of sugar, 0.4-0.6 kg of sodium glutamate, 3.0-4.5 g of potassium carbonate, 1.5-2.5 g of tripolyphosphate sodium and bring the water content to the end of mixing to 27-28 liters.

The preparation of the test shell can be carried out, for example, by rolling the resulting mass to obtain a thin sheet and stamping in the form of round discs or by extrusion, i.e. extruding on the extruder a tubular dough piece into which the filling should then be introduced.

The products are molded by introducing tightly pressed metered pieces of the product into the test casing and compressing its edges until the pieces of the product are completely closed.

Before packaging products in containers, excess water is removed from the test shell and fillings or the biological activity of excess water is reduced by adding appropriate preservatives to them.

Dehydration can be carried out by drying the product, for example in a microwave oven.

A decrease in the biological activity of water can be achieved by adding salt to the dough and filling.

Packaged products can be stored and transported under normal conditions (without low temperatures).

For express preparation and eating unpacked products, they are poured with hot boiled water in a bowl and kept until the test shell with filling is completely heated and softened.

Cooked products have the necessary taste qualities characteristic of dumplings and dumplings prepared in the traditional way.

Compared with the known traditional methods of preparing products with filling, the proposed method has a non-obvious technical result, namely, after unpacking the products for their preparation, the minimum time required only for pouring them with hot boiled water and stirring until heating and softening is required, no more than 2-3 minutes, since preliminary heat treatment has already been done previously.

It is of great importance for cooking in extreme conditions.

Example 1

For the preparation of dumplings, the filling was used with the following recipe: beef - 5.0 kg; pork or lamb - 5.0 kg; onions - 1.5 kg; water or milk - 2.4 liters; sugar - 30 g; salt - 250 g; pepper - 75 g.

The dough contained the following components: flour - 10 kg; water - 2.7 liters; eggs - 3 pieces; sodium chloride - 250 g, gluten - 270 g, sugar - 20 g, monosodium glutamate - 50 g, potassium carbonate - 0.4 g, sodium tripolyphosphate - 0.2 g.

Example 2

For the preparation of dumplings, the filling with the following recipe was used: cottage cheese - 11.5 kg; egg powder - 150 g; sugar - 500 g; butter - 450 g,

The dough contained the following components: flour - 10 kg; water - 2.75 liters; egg powder - 28 g; table salt - 200 g; gluten - 300 g, sugar - 50 g, monosodium glutamate -50 g; potassium carbonate - 0.3 g, sodium tripolyphosphate - 0.25 g.

Mass production of dough products by the proposed method is carried out in a semi-automated way on special equipment that allows you to provide the necessary technological and sanitary requirements.

Filled dough products (dumplings, dumplings, etc.) made by the proposed method can be used both in ordinary domestic conditions and in extreme conditions, for example, for tourists, climbers and in the army, when the requirement of saving time for cooking is crucial food without loss of taste and energy characteristics of the food product.

Sources of information

1. USSR author's certificate No. 410758, M.cl. A 21 C 9/06, published. 1974.

2. USSR copyright certificate No. 1158141, M.cl. A 21 C 9/06, published. 1985.

3. RF patent No. 2140157, M.cl., A 21 C 9/06, published. 1999.

Claims (6)

1. A method of preparing dough products with filling, characterized in that it involves kneading the dough, holding it, preparing the test shell, preparing the filling in the form of dosed pieces of the filling, molding the products by introducing metered tightly pressed pieces of the product into the test shell and crimping its edges until the slices of the product are completely closed, and when dough is mixed with 25 l of water, initially 100 kg of flour is diluted, 25-30 pieces of eggs or 0.25-0.30 kg of egg powder, 2.0-2.5 kg of cooked are added with continuous stirringoli, 2.5-3.5 kg of gluten, 0.1-0.5 kg of sugar, 0.4-0.6 kg of sodium glutamate, 3.0-4.5 kg of potassium carbonate, 1.5-2, 5 g of sodium tripolyphosphate and bring the water content to 27-28 l by the end of mixing, before forming the products, the dosed pieces of the filling are subjected to heat treatment and brought to a condition suitable for long-term storage without the use of low temperature, then dehydration and packaging of the product are carried out, and for eating food, they are unpacked, poured with hot boiled water and maintained until completely heated and softened test shell with filling. 2. The method according to claim 1, characterized in that the stuffing is used minced meat with spices, pieces of which are fried in oil until they are placed in a test shell, and the products are dumplings. 3. The method according to claim 1, characterized in that the dry curd mass is used as the filling, and the products are dumplings. 4. The method according to claim 3, characterized in that egg powder is added to the dry curd mass. 5. The method according to claim 1, characterized in that the dehydration of the product is carried out by drying the product. 6. The method according to claim 1 or 5, characterized in that the product is dehydrated by exposure to radiation energy, for example, in a microwave field.