RU2259743C1 - 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 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, 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 food product is known, which is dumplings, as well as a method for their 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, 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 production method 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 0.1-3 mm and a product weight of 1-50 g, the resulting product is subjected to heat treatment in an infrared field or by immersion in deep fat for 0.5-30 minutes until the temperature in the center of the product is at least 71 ° C, cooled and packaged in a package with a modified gas medium or in vacuum packaging.

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

Products before packaging are predominantly glazed with oil and / or sauce.

It is possible to cool the products after heat treatment with air, and moisten the products before glazing.

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

It is advisable to pasteurize or sterilize the packaged product.

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.

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 skeleton 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 .

When packaging products, various types of sealed packaging can be used, in particular vacuum packaging or packaging with a modified gas environment. The modified gas environment packaging system consists in replacing the air in the packaging with a gas mixture with an appropriately selected composition that inhibits the degradation processes occurring in the product. The main gases used in the mixture are carbon dioxide, oxygen and nitrogen.

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.

When preparing an instant food product, a yeast-free dough based on cereal flour with a raw gluten content of at least 23% is kneaded. Prepare a meat filling or other, suitable for preparing these products, a filling and form dough products with filling with a dough layer thickness of 0.1-3 mm and a product weight of 1-50 g. The resulting products are subjected to heat treatment in an infrared field or by immersion in deep-fried for 0.5-30 minutes until the temperature in the center of the product reaches at least 71 ° C, cooled with air, moisturized, glazed with sauce and / or oil, packaged in a package with a modified gas medium, or in a vacuum package. Then the packaged product is pasteurized or sterilized.

Mostly the 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

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. The resulting products are subjected to heat treatment in an infrared field for 0.5 minutes until the temperature in the center of the product reaches 71 ° C. Then the products are cooled with air, moisturized, glazed with sauce and packaged in airtight packaging.

Packaging is 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 crude gluten content of 25% enriched with animal and vegetable proteins is kneaded. A curd filling is prepared and dough products are filled with a filling with a dough layer thickness of 3 mm and a weight of 50 g. The resulting products are heat-treated by deep-frying for 30 minutes until the temperature in the center of the product reaches 73 ° C. Then the products are cooled, glazed with oil and packaged in a package with a modified gas medium. Then the packaged product is pasteurized. Packaging is 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 crude gluten content of 25% is kneaded. A vegetable filling is prepared and dough products are filled with a filling with a dough layer thickness of 2 mm and a weight of 10 g. The resulting products are subjected to heat treatment by immersion in deep fat for 30 minutes until the temperature in the center of the product reaches 72 ° C. Then the products are cooled, glazed with sauce and butter, packaged in a vacuum package. Then the packaged product is sterilized.

Packaging is supplied with packaged seasonings and sauces. Before use, the product is heated to the desired temperature in the oven.

In this way, a Razogril instant food product of high quality and biological value is obtained, convenient to 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, the resulting product is subjected to heat treatment in an infrared field or by immersion in deep fat for 0.5-30 minutes until the temperature in the center of the product is at least 71 ° C, cooled and packaged in a modified package oh 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 they use a meat-based filling. 6. The method according to claim 1, characterized in that the packaged product is pasteurized or sterilized. 7. The method according to claim 1, characterized in that the packaging 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.