RU2322809C2 - Method for preparing of food product - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves baking flour enclosure from scalded dough with grits added into said dough composition; preparing filler based on meat or soya or vegetables and mixed to homogeneous state of ready-to-eat cooled and ground components of animal or poultry meat or soya or spinach and/or bean with mushrooms, cheese, and spices; feeding ready filler into injector or bag; charging dough enclosure with filler using said injector or bag before placing food product for storage or immediately before consuming said product after separate storage of enclosure and filler; storing said food at temperature below 0 C; before eating said product, heating it until filler is in hot state.

EFFECT: unique nutritive taste of food product, which is not deteriorated after storage and heating before consumption, stable shape and good commercial appearance, as well as simplified production procedure in fast food system.

6 cl

Description

The invention relates to the food industry and can be used in a fast food system.

Known methods for the production of food products, such as dumplings, ravioli, khinkali, manti, dumplings, and other products from yeast-free dough with various fillings (see, for example, RF patent No. 2259743, IPC A21D 13/00, op. 09/10/2005, g. .; RF patent No. 2257945, IPC A21D 13/00, op. September 10, 2005). These methods include the preparation of the filling, in particular on a meat basis, and the molding of a given shape and weight of dough products with filling. The resulting products are then subjected to heat treatment in an infrared field or by deep-frying, cooled and packaged in sealed packages. Before use, the product is heated to the desired temperature in a microwave oven or oven. These products and methods for their manufacture are widely used in fast food systems. However, their use does not always comply with the required sanitary and hygienic conditions, especially during storage and direct preparation before use due to uncontrolled contact with the environment, equipment, tools and the performer. In addition, the manufacturing technology of these products requires the use of cookware for cooking in water or deep-frying, which complicates the organization of a fast-food system.

Also known products containing a shell of raw dough, in which the filling is enclosed. The composition of the test includes flour, water, eggs. The filling is a meat product, including animal meat, onions, salt, spices, water, sprouted rye grains. The product allows you to expand the range of food products of high biological value (see RF patent No. 225484, IPC A21D 13/00, op. 07/10/2005). However, the method of manufacturing these products, in particular dumplings, has the same limitations in their application in the fast food system as the above.

A known method for the production of flour products with filling (see RF patent No. 2178971, IPC A21D 13/08, op. 10.02.2002), in which as the filling for the preparation of flour products take the meat of animals, birds, fish, mushrooms, vegetables , mayonnaise, cheese, eggs, various spices, flavors and preservatives. The dough is prepared by mixing citric acid, eggs, salt, water and wheat flour. The resulting product has good quality indicators, but is not subject to long-term storage, which limits its scope in the fast food system.

A known method of preparing hot sandwiches, in which an oblong bun with a porosity of 70-75% is cut into two halves, each of which is smeared with sauce. As a filler, use sausage, or ham, or beef steak, or canned fish, or a combination of components. After connecting the two halves of the bun with filler and seasoning, the sandwich is packaged, transported during the warranty period to the place of consumption and heated in the package in the microwave (see RF patent No. 2148320, IPC A21D 13/00, op. 10.05.2000). . This method is free from the disadvantages of the above methods, because it expands both the scope of its use in the fast food system, and the range of products in this system.

There is also a known method for the manufacture of semi-finished pastry from custard dough, which is used mainly for the preparation of confectionery products, in particular cakes with a sweet filling, for example, various creams (see RF patent 2245048, IPC A21D 13/08, op. January 27, 2005) . These products are distinguished by their delicate taste, however, they have a limited scope in the fast food system, as they relate to sweet desserts with short shelf life, leading to a quick loss of quality and freshness of the product before it is consumed by the consumer.

The objective of the invention was the creation of a method for producing a new food product in a fast food system both in its assortment and in the increased useful and consumer qualities that are preserved during long-term storage.

The problem is solved in that a method for manufacturing a flour food product with a filling is proposed, in which a flour shell is baked from choux pastry, into which bran is introduced, the filling is prepared on the basis of meat, or soy, or vegetables when mixed until ready to eat, cooled and crushed components from animal meat, or poultry, or soy, or spinach and / or string beans with mushrooms, cheese and spices, the prepared filling is packaged in a culinary syringe or bag, with which it is filled with the filling flour shell either before storage of the product, or immediately before use of the product after separate storage of the shell and filling, while storage is carried out at temperatures below 0 ° C, and the product is heated before use to obtain the filling in a hot state. In addition, choux dough is prepared from wheat flour or corn of the highest grade, into which the following components are introduced, taken on the basis of one mass part of the flour (parts by weight): wheat or rye bran (0.15-0.20); chicken eggs or melange (0.95-1.15); milk or water (1.1-1.2); butter or margarine (0.40-0.45); salt (0.006-0.015). The filling is prepared from components that are taken in the following ratio (wt.%): Cheese (25-30); thermally treated mushrooms (30-35); beef, or pork, or turkey, or chicken, or soy, or spinach, and / or green beans (30-35); spices - the rest. In addition, the flour product with the filling is stored in a form-resistant container in the temperature range of -5 ...- 18 ° C, and before use it is placed in the microwave and kept in it until the filling is heated to a hot state. The shell and the filling can be stored separately at a temperature of 0 ...- 3 ° C, while the filling is stored in a cooking syringe or bag, and the shell is in a form-resistant container, the shell is filled with filling before use, the resulting product is placed in a microwave or oven and stand there until the filling is heated to a hot state. The shell can be made in the form of a nut, or a ring, or a tube.

The difference of the proposed method from the known one is the introduction of bran, which goes well with the filling on the basis of meat, soy, spinach and green beans with mushrooms, cheese and spices, which, together with the other above-mentioned features, allows you to get a new food product with improved taste qualities. The introduction of bran into the composition of the custard test leads to an increase in both consumer properties of the product, such as appearance, shape stability, which are preserved during long-term storage of the product, and to increase its nutritional value. The optimal bran content in the test is a value of 0.15-0.2 wt.h. per 1 part by weight flour, which, as was experimentally established, gives a stable internal cavity when baking the flour shell, which is necessary to fill it with filling.

From the prior art it is known to use as a filling both the individual ingredients of the above, and some of their combinations, methods for storing semi-finished products and their preparation for use are also known. However, the fame of individual characteristics alone did not lead to a food product with the required consumer properties. Based on the development of the product manufacturing technology carried out by the authors, it was revealed that the use of a new set of features found and claimed by the authors leads to a new technical result, namely, to obtain a new food product in the fast food system, which has improved useful and consumer qualities that are preserved with prolonged storage. Exceeding the limits of operating and technological parameters, as well as the recipe compositions claimed by the authors, does not allow to obtain the indicated technical result: indicators for the presentation and taste of the products deteriorate during storage.

The proposed method is as follows.

For the preparation of flour casings, choux pastry is prepared from premium wheat or corn flour with the addition of wheat or rye bran, taken from the calculation of one mass part of flour in an amount of 0.15-0.20 wt.h. (4.2-5.0 wt.%). The dough is prepared on the basis of water, or milk, or a mixture thereof in any proportions (1.1-1.2 parts by weight) with the addition of butter or margarine in an amount of 0.40-0.45 parts by weight; salt - 0.006-0.015 parts by weight; chicken eggs or melange - 0.95-1.15 wt.h.). The dough is placed in a confectionery syringe or bag and with their help squeeze the dough on a baking sheet, setting the shape of the shell in the form of a tube with a diameter of 2-3 cm and a length of 10-12 cm, a nut of 3-5 cm in size or a ring of 8-12 cm in size and transverse a cross section of 2-3 cm. Then the dough is baked. In parallel with this, a filling is prepared from ready-to-eat chilled and ground components based on meat (meat of animals or poultry), or soy, or vegetables (spinach or green beans, or a mixture thereof) with thermally processed mushrooms, cheese and spices. Citric acid is added to boiled mushrooms at the rate of 10-25 g per 1 kg of boiled mushrooms. The components are taken in the following proportions (wt.%): Meat, or soy, or vegetables (spinach or green beans, or a mixture thereof in any proportions) 30-35; thermally processed mushrooms (boiled or canned, but not pickled) 30-35; cheese, any, except for cheese of "blue" and "green" grades like "Roquefort" 25-30; spices - the rest. The prepared filling is placed in a confectionery syringe or bag. Fill the shell with the filling, pack the product in a plastic bag, which is placed in a form-resistant cardboard container, and store it at a temperature of -5 ÷ -18 ° С. Before use, this product is placed in a microwave oven and kept there until the filling is heated to a hot mass. You can store the shells and the filling separately at a temperature of 0 ÷ -3 ° C, in this case, the shells are placed in a plastic bag enclosed in a form-resistant cardboard container, and the filling is stored in a confectionery syringe or in a bag. The shell is filled with the filling after storage before being heated in the microwave or oven until the filling is hot.

A more detailed essence of the proposed method is revealed using the following example of a specific implementation.

To prepare the dough, 1.5 l of water was poured into a 3-5 liter container, 10 g of salt and 550 g of butter were added, the prepared mixture was brought to a boil, removed from heat and, stirring, 1.3 kg of premium wheat flour were added, in which 200 g of rye bran was interfered, then put the container on a quiet fire and knead the dough until it began to move away from the walls. Then the container with the dough was removed from the fire and 25 chicken eggs were added one after another (which, based on the calculation of the weight of one medium egg, equal to ~ 50 g, amounted to 0.96 parts by weight of eggs per 1 part by weight of flour), beaten the dough to a homogeneous mass and consistency, in which the dough does not spread on the baking sheet. A pastry syringe was filled with dough. Using a syringe, the dough was squeezed onto a baking sheet in portions of 2–3 cm in diameter. The baking sheet was previously laid out with confectionery paper greased with refined vegetable oil. Shells were baked in a preheated oven, first at 200 ° C for 15 minutes, then at 180 ° C for 10 minutes. After that, the oven was turned off, its door was opened and the shells in the oven were cooled with the door open. To make the filling, 300 g of cream cheese were grated, 335 g of boiled mushrooms were passed through a meat grinder, adding 5 g of citric acid, 350 g of boiled beef were finely chopped and salt, pepper, and Knorr seasoning were added to taste, their total weight was ~ 10 d. Then all this was mixed until smooth. Instead of meat, spinach was used to make a vegetarian filling. The prepared stuffing was placed in a confectionery syringe, and the shells in a plastic bag packed in a form-resistant cardboard container, and the food product was stored in a refrigerator at a temperature of 0 ÷ -3 ° С. Before use, the semi-finished products were removed from the refrigerator, the shells were filled with a filling using a syringe and placed in a microwave oven, in which the product was heated until the filling was hot.

As a result of the proposed manufacturing method, a flour product was obtained in the form of nuts with a diameter of 3-5 cm with aromatic filling and original good taste.

Thus, the proposed method allows to obtain food products with original good taste qualities that do not change after storage and heating before use, well preserving the shape and presentation, simplifies the process of organizing its production in the fast food system, thereby expanding the scope of its use, and expands assortment of food products, in particular, used in the fast food system. Moreover, in the process of preparing a food product and its implementation due to the exclusion of uncontrolled contact with the environment, utensils, water, oil and the performer, the required sanitary and hygienic conditions are observed to the maximum extent possible.

Claims (6)

1. A method of manufacturing a food product, including baking flour shell from custard dough, preparing the filling, filling the shell with filling, storage, characterized in that bran is introduced into the custard test, the filling is prepared on the basis of meat, or soy, or vegetables by mixing until smooth the state of ready-to-eat chilled and ground components from animal or poultry meat, or soybean, or spinach, and / or green beans with mushrooms, cheese and spices, the prepared filling is packaged in a cooking syringe or bag, by which the shell is then filled with a filling product to storage or after storage of separate shell and filling the product immediately before use, wherein the storage is carried out at a temperature below 0 ° C, and the product is heated before it is consumed to produce the hot filling. 2. The method according to claim 1, characterized in that the choux dough is prepared from wheat or corn flour of the highest grade, into which components are taken, taken on one mass part of flour in the following quantities, parts by weight: wheat or rye bran 0.15-0.20 chicken eggs or melange 0.95-1.15 milk or water 1.1-1.2 butter or margarine 0.40-0.45 salt 0.006-0.015 3. The method according to claim 1, characterized in that the components of the filling are taken in the following ratio, wt.%: cheese 25-30 thermally treated mushrooms 30-35 beef, or pork, or turkey, or chicken or soy or spinach and / or green beans 30-35 spice rest 4. The method according to claim 1, characterized in that the finished product is stored in a form-resistant container in the temperature range from -5 to -18 ° C, and before use it is placed in a microwave oven and kept in it until the filling is heated to a hot state. 5. The method according to claim 1, characterized in that the shell and the filling are stored separately at a temperature of from 0 to -3 ° C, while the filling is stored in a culinary syringe or bag, and the shell is in a form-resistant container, the shell is filled with filling before use, the resulting product is placed in a microwave or oven and kept there until the filling is heated to a hot state. 6. The method according to claim 1, characterized in that the shell is made in the form of a nut, or ring, or tube.