RU2259742C1 - 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 crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.

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

10 cl, 6 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 of preparation, which involves 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, 05/30/1985 )

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 raw gluten content of at least 23%, preparing the filling and molding dough products with filling with a dough layer thickness of 0.1-2 mm and a product weight of 1-15 g, after which the product is subjected to heat treatment in a microwave field, or in a cooking container with water, or steamed for 0.5-60 minutes until the temperature in the center of the product reaches at least 72 ° C, is cooled , dried, deputy razhivayut and packed in containers of thermosetting material that withstands further flooding of the product with hot water before its immediate use.

It is possible to knead the yeast-free dough on the basis of cereal flour with a gluten content of less than 25%, enriched with proteins of animal and vegetable origin.

Mainly cooling the products after heat treatment is carried out with air.

The cooling of products after heat treatment can be carried out with water by immersion in it or by irrigation.

As the filling, it is preferable to use a meat-based filling.

The containers are supplied with packaged broth concentrate and / or seasonings.

Before use, the product is poured with boiling water, mixed with broth concentrate and / or seasonings and left for 1-10 minutes to warm up to 50-70 ° C.

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 production method 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. At the same time, wheat flour of the highest, first and second grades produced from durum and soft wheat grains can be used. 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 raw gluten content of at least 23% is kneaded. A meat or other filling is prepared and molded dough products with a filling with a dough layer thickness of 0.1-2 mm and a product weight of 1-15 g. After that, the products are subjected to heat treatment in a microwave field, or in a cooking container with water, or steamed within 0.5-60 minutes until the temperature in the center of the product reaches at least 71 ° C, it is cooled with air or water, dried, frozen and packaged in a container made of heat-resistant material that can withstand further flooding of the product with hot water before its direct use.

The containers are supplied with packaged broth concentrate and / or seasonings.

It is possible to knead the yeast-free dough on the basis of cereal flour with a gluten content of less than 25%, enriched with proteins of animal and vegetable origin.

The cooling of products after heat treatment can be carried out with water by immersion in it or by irrigation.

Before use, the product is poured with boiling water, mixed with broth concentrate and / or seasonings and left for 1-10 minutes to warm up to 50-70 ° C.

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

The yeast-free dough based on cereal flour with a crude gluten content of 23% is kneaded. A meat filling is prepared and dough products are filled with a filling with a dough layer thickness of 0.1 mm and a weight of 1 g. After this, the products are subjected to heat treatment in a microwave field for 0.5 minutes until the temperature in the center of the product reaches 72 ° C, cooled by irrigation water, dried, frozen and packaged in a container of heat-resistant material that can withstand further flooding of the product with hot water before its direct use.

The container is supplied with packaged broth concentrate.

Before use, the product is poured with boiling water, mixed with broth concentrate and left for 1 minute to warm up to 50 ° C.

Example 2

The yeast-free dough based on cereal flour with a crude gluten content of 23% is kneaded. A curd filling is prepared and dough products are formed with a dough layer thickness of 2 mm and a weight of 15 g. After this, the products are heat treated in a cooking container with water for 60 minutes until the temperature in the center of the product reaches 73 ° C, cooled by air, dried, frozen and packaged in a container made of heat-resistant material that can withstand further flooding of the product with hot water before its direct use.

Containers are supplied with packaged seasonings.

Before use, the product is poured with boiling water, mixed with seasonings and left for 10 minutes to warm up to 70 ° C.

Example 3

A yeast-free dough based on cereal flour with a crude gluten content of 25% is kneaded. A potato filling is prepared and the product is molded with a dough layer thickness of 1 mm and a product weight of 10 g. After this, the product is steamed for 30 minutes until the temperature in the center of the product reaches 74 ° C, cooled by immersion in it, dried, frozen and packaged in a container made of heat-resistant material that can withstand further flooding of the product with hot water before its direct use. The containers are supplied with packaged broth concentrate and seasonings. Before use, the product is poured with boiling water, mixed with broth concentrate and seasonings and left for 5 minutes to warm to 55 ° C.

Example 4

Carried out analogously to example 1, or 2, or 3. The container is equipped with packaged sauce.

Before use, the product is poured with boiling water, mixed with broth concentrate.

Example 5

Carried out analogously to example 1, or 2, or 3. The container is equipped with packaged broth concentrate.

Before use, the product is poured with boiling water, mixed with broth concentrate.

Example 6

Carried out analogously to example 1, or 2, or 3. The container is equipped with packaged seasonings.

Thus, they get a fast-food food product “Razogrill” of high quality and biological value, convenient to use and not inferior in organoleptic characteristics to analogues made using traditional technology.

Claims (10)

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, the resulting product is subjected to heat treatment in a microwave oven, or in a cooking vessel with water, or steamed for 0.5-30 minutes until the temperature in the center of the product is at least 71 ° C, cooled and packaged with modi itsirovannoy gas medium or in vacuum packaging. 2. The method according to claim 1, characterized in that the products are glazed with oil and / or sauce before packaging. 3. The method according to claim 1, characterized in that the cooling products after heat treatment is carried out by 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 packaged product is pasteurized or sterilized. 8. The method according to claim 1, characterized in that the packaging is provided with packaged seasonings and / or sauces. 9. The method according to claim 1, characterized in that before use, the product is heated to the desired temperature in a microwave oven, oven. 10. Fast food product, characterized in that it is made by the method according to any one of claims 1 to 9.