RU2259739C1 - Fast-cook food product "razogrill" and method for producing the same - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water, or by steaming for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with butter and/or sauce; freezing and charging into pack made from thermally stable material. Pack must be of the kind to undergo heating of product immediately before eating thereof. After thermal processing, product is to be cooled with air. Before glazing procedure, product is moistened. Product may be cooled by means of water through dipping of product therein or spraying therewith. Meat based filler is used as filler. Pack may be equipped with packed spices and/or sauces. Before eating, product is to be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality, increased biological value, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

Description

The invention relates to the food industry, namely the production of food products in the form of dough products with filling, such as dumplings, ravioli, khinkali, manti, dumplings and other products from yeast-free dough with various fillings.

A known food product, which is dumplings, as well as a method for their preparation, involving kneading dough with the introduction of melange or chicken eggs, preparing the filling with the introduction of bone marrow and starch, followed by molding dumplings and freezing them (SU, 1158141 A, 30.05 .1985).

However, the known method is time-consuming, dumplings obtained in this way are oversaturated with fats and starch, which adversely affects human health. Such dumplings have a taste of offal, which reduces their taste and, as a result, consumer demand. In addition, this product provides a mandatory cooking process before use, which is not always convenient for the consumer.

The objective of the present invention is to provide food products with traditional taste qualities characteristic of products from yeast-free dough with fillings, which at the same time can be used in food without cooking them immediately before use. The product according to the invention is intended for people who are unable or unable to cook food in a culinary way, as well as for fast food systems.

The problem is solved due to the fact that the method of production of instant food product involves kneading yeast-free dough based on cereal flour with a gluten content of at least 23%, preparing the filling and molding dough products with filling with a dough layer thickness of 0.1-3 mm and the weight of the product is 1-50 g, after which the product is subjected to heat treatment in a microwave field or in a cooking vessel with water or steam for 0.5-30 minutes until the temperature in the center of the product reaches at least 71 ° C, cool, freeze and of supplies They are shipped in containers made of heat-resistant material that can withstand heating of the product before its direct use.

Kneading a yeast-free dough can be carried out on the basis of cereal flour with a gluten content of less than 25%, enriched with animal and vegetable proteins.

Before freezing, the products are glazed with oil and / or sauce.

Preferably, the products are cooled after heat treatment with air, after which the products are moistened.

It is possible to cool the products with water by immersion in it or by irrigation.

As the filling, you can use the meat-based filling.

In a preferred embodiment, the container is provided with packaged seasonings and / or sauces.

Before use, the product is heated to the desired temperature in a microwave oven or oven.

Thus, the final instant food product "Razogril" is obtained, which is an independent object in the claimed group of inventions.

The technical result consists in obtaining a fast food product of high quality and biological value. This is due to the fact that the optimal parameters of the processes used in the production of the product have been identified that provide, in combination with the use of flour of certain varieties, the production of plastic dough, which allows high-quality molding of products while maintaining their shape after heat treatment.

Ready-to-use products do not stick together and do not deform.

Due to the fact that the method of production of the product involves the use of flour with a gluten content of at least 23%, the gluten frame formed during kneading and dough formation holds the mass of starch grains and, when cooking products, not only does not liquefy but, on the contrary, is fixed and hardened as a result of gluten denaturation.

Preparation of the test in the manufacture of the claimed food product is as follows.

Water is poured into the kneading machine, egg products and salt are added according to the recipe, they are dissolved, then the flour is poured and mixed until a plastic dough is obtained.

To knead the dough, use flour with a gluten content of at least 23%. It can be flour of one variety (for example, baking) or a mixture of flour of different varieties. It is possible to use wheat flour of the highest, first and second grades produced from durum and soft wheat grains. When mixing dough, a mixture of two types of wheat flour can be used - baking and pasta.

In the production of instant food, kneadless yeast dough based on cereal flour with a gluten content of at least 23% is prepared, the filling is prepared and the dough products are filled with the filling. The thickness of the dough layer of the product is 0.1-3 mm and the weight of the product is 1-50 g. After molding the products, they are subjected to heat treatment in a microwave field or in a cooking container with water, or steamed for 0.5-30 minutes until the temperature is reached in the center of the product at least 71 ° C. Then the products are cooled, glazed with oil and / or sauce, frozen and packaged in a container made of heat-resistant material. As containers use containers that can withstand heating of the product before its direct use.

In cases where the products are cooled after heat treatment with air, the products are then moistened.

It is possible to cool the products with water by immersion in it or by irrigation.

As the filling, meat-based filling is predominantly used, but any other fillings can be used - dairy, vegetable, etc.

Packaging is provided with packaged seasonings and / or sauces.

Before use, the product is heated to the desired temperature in a microwave oven or oven.

The instant food product "Razogril" and the method of its production are illustrated by the following examples, which however do not cover, and moreover do not limit the entire scope of the claims of this invention.

Example 1

A yeast-free dough based on cereal flour with a gluten content of 23% is kneaded. A meat filling is prepared and dough products are filled with a filling with a product dough layer thickness of 0.1 mm and a weight of 1 g. The resulting products are subjected to heat treatment in a microwave field for 0.5 minutes until the temperature in the center of the product reaches 71 ° C.

Then the products are cooled with air, moistened, then glazed with oil, frozen and packaged in a container made of heat-resistant material that can withstand heating of the product before its direct use.

Containers are supplied with packaged seasonings.

Before use, the product is heated to the desired temperature in a microwave oven.

Example 2

A yeast-free dough based on cereal flour with a gluten content of 25% is kneaded. A potato filling is prepared and dough products are formed with a filling with a thickness of the product dough layer of 3 mm and a weight of 50 g. After the product is molded, they are subjected to heat treatment in a cooking container with water for 30 minutes until the temperature in the center of the product reaches 73 ° C. Then the products are cooled with water by immersion in it, glazed with sauce, frozen and packaged in a container made of heat-resistant material.

Containers are supplied with packaged sauces.

Before use, the product is heated to the desired temperature in the oven.

Example 3

A yeast-free dough based on cereal flour with a gluten content of 25% enriched with animal and vegetable proteins is kneaded. A curd filling is prepared and molded dough products are filled. The thickness of the dough layer of the product is 1 mm, weight 10 g. After molding the product is subjected to steam heat treatment for 30 minutes until the temperature in the center of the product reaches 74 ° C. Then the products are cooled by irrigation, glazed with oil and sauce, frozen and packaged in a container made of heat-resistant material that can withstand heating of the product before its direct use.

Packaging is provided with packaged seasonings and sauces.

In this way, a quick-cooking food product “Razogrill” of high quality and biological value is obtained, convenient in use and not inferior in organoleptic characteristics to analogues made using traditional technology.

Claims (9)

1. Method for the production of instant food product, characterized in that it involves kneading yeast-free dough based on cereal flour with a raw gluten content of at least 23%, preparing the filling and molding dough products with filling with a dough layer thickness of 0.1-3 mm and a product weight of 1-50 g, after which the product is subjected to heat treatment in a microwave field, or in a cooking container with water, or steamed for 0.5-30 minutes until the temperature in the center of the product is at least 71 ° C, cooled frozen and packaged in one ru made of heat-resistant material that can withstand heating of the product before its direct use. 2. The method according to claim 1, characterized in that the products are glazed with oil and / or sauce before freezing. 3. The method according to claim 1, characterized in that the cooling of the products after heat treatment is carried out with air. 4. The method according to claim 3, characterized in that after cooling with air, the products are humidified. 5. The method according to claim 1, characterized in that the cooling of the products is carried out by water by immersion in it or by irrigation. 6. The method according to claim 1, characterized in that they use a meat-based filling. 7. The method according to claim 1, characterized in that the container is equipped with packaged seasonings and / or sauces. 8. The method according to claim 1, characterized in that before use, the product is heated to the desired temperature in a microwave oven or oven. 9. Fast food product, characterized in that it is made by the method according to any one of claims 1 to 8.