RU2426315C1 - Method for production of dish consisting of dough shell and filler and having smoky flavour and taste as well as such dish semi-product composition - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages placing filler into dough shell. In the process of the filler production one uses pork skin preliminarily smoked; pork skin is mixed with the other components of the filler at a ratio of 5:1-1:50. The moulded dish semi-product is frozen till temperature is lower than -7C and maintained in such frozen condition for more than 24 hours. In the process of final culinary treatment one ensures heating the semi-product till temperature is higher than 85C and maintaining it in such heated condition for more than 1 minute until the end product preparation. Thus one produces the dish semi-product composition containing dough and the filler based on an animal origin product. The filler includes smoked port skin mixed with the other filler components. The weight ratio of dough to the filler is maintained in a range of 5:1-1:6 while the filler is taken in an amount of no more than 50 g. ^ EFFECT: invention allows to retain the product smoky flavour after its culinary treatment. ^ 25 cl, 3 ex

Description

Technical field

The presented method and composition can be used in the food industry for the production of ravioli, dumplings, ravioli, balyk-berek, boraki, wontons, dyushbar, gedza, dumplings, koltunay, manty, podkogylo, khinkali, cement, zeppelin, jiaozi, etc. , spring rolls, kulebyak, rassega, pies, cannelloni, spring pasta and other premium, mid-price and economy class products.

State of the art

Dumplings with smoked stuffing additives and the corresponding cooking methods are widely known.

So, for example, dumplings with minced meat, including:

- ham (http://www.fictiondook.ru);

- fat (http://www.koolinar.ru/recipe/view/41737);

- bacon (http://www.kuking.net/3_1860.htm);

- brisket (http://www.sib-gurman.ru/catalog/20000);

- chicken (http://www.oede.by/recipe/foto/531/);

- fish (http://www.fictiondook.ru/author/elena maslyarova) and other products previously smoked.

It should be noted that before smoking, these products are usually subjected to salting for several days, designed to prevent their spoilage during long-term smoking for many hours.

The disadvantages of such dumplings include the absence of a pronounced smoke smoke aroma when they are used - the aroma of these products after smoking only vaguely resembles the aroma of smoke.

The fact is that the aroma of a smoked product is formed as a result of complex chains of interactions of both the smoke components with the product components and between themselves, and the products of the corresponding reactions.

So, for example, the products of the interaction of fat radicals of muscle and adipose tissues with phenols of smoke smoke, as well as the products of interaction with the latter of the muscle tissue themselves, have a sharp specific aroma that is not at all characteristic of the aroma of smoke itself.

The problem also lies in the fact that dumplings are supposed to be cooked at a temperature of 100 ° C as a final cooking process, during which melting and effective washing of smoke-absorbing hydrophobic (like the main smoke components) fat-containing components of their filling occurs.

Speaking about the shortcomings of the well-known dumplings with aroma and taste of smoking, mention should also be made of the active adsorption of the specified products of benzapyrene in fats, which are certainly harmful carcinogenic component of smoking smoke.

The claimed technical result

The effect of the implementation of the presented method and composition is to preserve the product from the test shell with the smoked components filling with a pleasant aroma and taste of smoke after its final cooking by steaming or in water at a temperature of 100 ° C.

The technical result that ensures the achievement of this effect is to maintain during the cooking and other high-temperature processing the mechanical integrity of the smoke-absorbing smoked components of the filling, which mainly do not enter into chemical reactions with smoke components with the formation of substances having an aroma not characteristic of the latter.

In addition, the opportunity is provided:

- transmission in the product of the true aroma of smoke smoke;

- reducing the time of pre-treatment with smoke of smoked components of the filling, refusal of preliminary salting;

- reducing the concentration of such components in the filling (and, consequently, reducing the concentration of harmful substances introduced with them) while maintaining a pronounced aroma and taste of smoke;

- the use of low-grade meat raw materials and offal;

- a qualitative reduction in the food harmfulness of products with aroma and taste of smoking.

SUMMARY OF THE INVENTION

The essence of the invention lies in the use of pork skins as smoked components of the filling of products with a test shell.

So, in the method of manufacturing a dough product with a filling with aroma and taste of smoking, which consists in the fact that the filling is enclosed in a test shell, the following distinctive features are introduced:

- in the manufacture of the filling, a previously smoked pork skin, which is mixed with other components of the filling in a ratio of 5: 1-1: 50, should be used;

- the shaped semi-finished product should be frozen to a temperature below -7 ° C and maintained in this frozen state for more than 24 hours;

- during the final cooking, the semi-finished product must be heated to a temperature above 85 ° C and maintained in this heated state for more than 1 min until the finished product is obtained.

For a more efficient implementation of the invention, it is proposed to use a number of particular distinguishing features.

The mass ratio of the dough and the filling can be 5: 1-1: 6, and the filling on the product can weigh no more than 50 g.

Before freezing, the shaped prefabricated product can be aged at a temperature of 0 to 40 ° C for one to several minutes.

Before smoking, fat may be removed from and / or from the skin.

For 1-60 minutes before smoking, the skin can be processed by sound vibrations and / or ultrasound with a frequency of 13-60 kHz.

Before smoking, the skin can be soaked in solutions of lactic and / or tartaric and / or acetic acids at a pH of 2.5-6.5 last for 6-24 hours at a temperature of -3-30 ° C, and then washed in running water.

Before smoking, the skin can be boiled in clean water or in water with spices at a temperature of 60-100 ° C.

Before smoking, the skin can be minced using a meat grinder, knives or chopper until minced meat with a minimum size of components not exceeding 3 mm, or pieces with a minimum longitudinal size not exceeding 20 mm, and then the resulting meat or pieces can be distributed evenly evenly on a pallet or net, which is installed in a smoke-filled smoking chamber for a period of 2 minutes to 2 hours and kept in the latter at a temperature of 0 to + 75 ° C.

Before or after smoking, the skin can be boiled or aged in a 0.5-5% baking soda solution.

Before or after smoking, the skin can be fried.

As a smoke, wood decay products obtained at temperatures from 270 to 550 ° C can be used, selected from the list: alder, birch, maple, cherry, apple, chestnut, ash, hickory, oak, mesquite, or juniper berries, or rosemary or a mixture of the above.

Before mixing with other components of the filling, the smoked skin can be cutted with ice until an emulsion is obtained or to a temperature not exceeding 16 ° C.

Semi-finished product may be thawed before heating.

The heating of the semi-finished product can be carried out in a liquid medium, which is used as water or vegetable oil.

Preheating can be done in the air in the oven, or in the microwave, or on / on the grill.

As a second object of the invention, a composition of a semi-finished product of mass production from a dough with a filling obtained by the above method is claimed. This composition includes a dough and a filling based on products of animal origin, the filling includes smoked pork skin mixed with other components of the filling in a ratio of 5: 1-1: 50, and the mass ratio of the dough and the filling is kept within 5: 1-1 : 6, and the filling on the product is taken in an amount of not more than 50 g.

The following particular distinguishing features may also be used.

The dough may include flour selected from the list: wheat, rye, corn, oat, rice, buckwheat, soy, barley, lentil, pea, millet.

Also, the dough may include components selected from the list: spices and flavorings, water, improvers, salt, sugar, dyes, eggs, egg powder, egg yolk, egg white, melange, fat.

As spices and flavorings can be used: star anise, saffron, ginger, pepper, cloves, nutmeg, as well as various complex additives on the market.

The following can be used as test improvers: ammonium, soda, wheat gluten, as well as mixtures specially developed for dumplings, for example Osobilny and Supermak (manufacturer Niva-bread), Lexicul (Bakels group), BaltPro 120 (IT Capital ”).

As dyes can be used as various additives in the dough - kukurma, saffron, beetroot broth, tomato or tomato paste, paprika, spinach, as well as natural, mineral and synthetic dyes that are widely available on the market.

As other components of animal origin, the filling can include products selected from the list: beef, pork, lamb, rabbit meat, poultry, horse meat, game, goat meat, nutria, kangaroo meat, offal, animal fat, animal stomachs, boneless meat of the leading edge (including cheek), fish, seafood.

Also, the filling may include components selected from the list: spices, spices, seasonings, vitamins, macro- and microelements.

As spices, spices and seasonings can be used: cardamom, cumin, cumin, nutmeg, ginger, cloves, black, allspice and red hot pepper, dill, parsley, basil, thyme, marjoram, mustard, garlic, onion, coriander, curry , rosemary, juniper, horseradish, tarragon, celery, bay leaf, as well as various mixtures widely available on the market.

In addition, the filling may include components selected from the list: thickeners, structure formers, emulsifiers, stabilizers, fixing additives, flavors, preservatives, flavor enhancers.

As thickeners, emulsifiers, stabilizers, structure-forming agents can be used: alginates, gums, carrageenans, phosphates, starches, glycerin, pectins, esters, nitrates, nitrites, soya texturate, complex functional mixtures of various manufacturers, for example, production of OMEGA, Aromadon , Colwy.

As fixing additives can be used: phosphates, citric acid, tartaric acid.

Various flavors, preservatives, flavor enhancers are also widely marketed.

As smoked stuffing may include fat-free pork skin.

The composition may include a skin previously processed at temperatures above 40 ° C.

The skin in the filling can be presented in the form of: suspension, emulsion, minced meat, meal, small pieces.

The filling during or after the inclusion of the skins can be cutted.

Information about the possibility of implementing the invention

In general, the presented method is implemented as follows.

Products are made from dough with a filling with aroma and taste of smoking, enclosing the filling in a test shell, while:

- in the manufacture of the filling using pre-smoked pork skin, which is mixed with other components of the filling in a ratio of 5: 1-1: 50;

- shaped shaped semi-finished product is frozen to a temperature below -7 ° C and kept in this frozen state for more than 24 hours;

- at the final culinary processing, the semi-finished product is heated to a temperature above 85 ° C and maintained in this heated state for more than 1 min until the finished product is obtained.

At the same time, various options for preparing the filling are possible.

The mass ratio of the dough and the filling can be 5: 1-1: 6, and the filling on the product can weigh no more than 50 g.

Prior to freezing, the shaped semi-finished product is kept at a temperature of 0 to 40 ° C for one to several minutes.

Before smoking with the skin, the following actions can be performed:

- remove fat from and / or from the skin;

- soak the skin in solutions of lactic and / or tartaric and / or acetic acids at a pH of 2.5-6.5 last for 6-24 hours at a temperature of -3-30 ° C, and then rinse in running water;

- subjected to processing by sound vibrations and / or ultrasound with a frequency of 13-60 kHz for 1-60 minutes;

- boil in clean water or in water with spices at a temperature of 60-100 ° C;

- grind using a meat grinder, knives or on a cutter until minced meat with a minimum size of components not exceeding 3 mm, or pieces with a minimum longitudinal size not exceeding 20 mm, and then distribute the resulting meat or pieces mainly uniformly on a pallet or net, which set in a smoke-filled smoking chamber for a period of 2 minutes to 2 hours and kept in the latter at a temperature of 0 to + 75 ° C.

Before or after smoking, the skin is boiled or kept in a 0.5-5% solution of baking soda.

Before or after smoking, the skin is fried.

As smoke, we use wood decay products obtained at a temperature from 270 to 550 ° C and selected from the list: alder, birch, maple, cherry, apple tree, chestnut, ash, hickory, oak, mesquite, or juniper berries, or rosemary, or mixtures of the above.

Before mixing with other components of the filling, the smoked skin is cutted with ice until an emulsion is obtained or to a temperature not exceeding 16 ° C.

The semifinished product is defrosted before heating.

The semi-finished product is heated in a liquid medium, which is used as water or vegetable oil.

The semi-finished product is heated in air in the oven, either in the microwave or in / on the grill.

Semi-finished products of mass production from the dough with the filling receive as described above. The composition of the semi-finished product includes a dough and a filling based on products of animal origin, while the filling includes smoked pork skin mixed with other components of the filling in a ratio of 5: 1-1: 50, and the mass ratio of the dough and filling is kept in the range of 5: 1-1 : 6, and the filling on the product is taken in an amount of not more than 50 g.

The following options for the composition of the semi-finished product are also possible.

The dough includes flour selected from the list: wheat, rye, corn, oat, rice, buckwheat, soy, barley, lentil, pea, millet.

Also, components selected from the list can be added to the dough: spices, water, improvers, salt, sugar, dyes, eggs, egg powder, egg yolk, egg white, melange, fat.

As spices can be used: star anise, saffron, ginger, pepper, cloves, nutmeg, as well as various complex additives on the market.

As test improvers, they can use: ammonium, soda, wheat gluten, as well as special mixtures developed for dumplings, for example Osobilny and Supermak (manufacturer Niva-bread), Lexicul (Bakels group), BaltPro 120 (IT Capital ") and etc.

As dyes, they can use various additives in dough - turmeric, saffron, beetroot broth, tomato or tomato paste, paprika, spinach, as well as natural, mineral and synthetic dyes that are widely available on the market.

As other components of animal origin, the filling includes products selected from the list: beef, pork, lamb, rabbit meat, poultry, horse meat, game, goat meat, nutria, kangaroo meat, offal, animal fat, animal stomachs, boneless meat of the leading edge (including cheek), fish, seafood.

Also, components selected from the list are added to the filling: spices, spices, seasonings, vitamins, macro- and microelements.

As spices, spices and seasonings can be used: cardamom, cumin, cumin, nutmeg, ginger, cloves, black, allspice and red hot pepper, dill, parsley, basil, thyme, marjoram, mustard, garlic, onion, coriander, curry , rosemary, juniper, horseradish, tarragon, celery, bay leaf, as well as complex mixtures on the market by various manufacturers.

In addition, components selected from the list can be added to the filling: thickeners, structure formers, emulsifiers, stabilizers, fixing additives, flavorings, preservatives, flavor enhancers.

As thickeners, emulsifiers, stabilizers, structure-forming agents, they can use: alginates, gums, carrageenans, phosphates, starches, glycerin, pectins, esters, nitrates, nitrites, soya texturate, complex functional mixtures of various manufacturers, for example, the production of OMEGA, Aromadon , Colwy.

As fixing additives can be used: phosphates, citric acid, tartaric acid.

Various flavors, preservatives, flavor enhancers are also widely marketed.

Fat-free pork skin may be added to the filling.

The skin can be pre-processed at temperatures above 40 ° C.

The skin in the filling can be added in the form of: suspension, emulsion, minced meat, meal, small pieces.

The filling during or after inclusion in it, the skins can be cutted.

Examples of compositions (formulations)

Example 1 (focused on the lowest price segment).

For the filling, wt.% Of the filling:

- beef cheek - 9

- beef trimming - 5

- fat veined pork - 2

- light beef - 12

- trimmed pork - 10

- smoked pork skin - 14

- salt - 0.2

- allspice - 0.03

- bow - 3

- garlic - 0.03

- soy protein - 14

- functional additive "OmFos Express" - 0.06

- water - the rest.

For the test, wt.%:

- wheat flour - 60

- rye flour - 10

- vegetable oil - 0.5

- improvers - 0.4

- salt - 1

- water - the rest.

Pork skin is soaked in a solution of lactic, tartaric and acetic acid (1: 1: 1) at pH 4.0 for 6 hours at a temperature of 16-23 ° C, and then washed. Then the skin is crushed in a meat grinder, spread on a pallet and installed in the smoking chamber for 10 min at a temperature of 38 ° C. For smoking, alder chips are used.

The filling is prepared in the usual way for dumplings production using prepared smoked skin as one of the ingredients.

Dumplings dough is prepared in the usual way.

Semi-finished dough products with filling are formed on standard equipment with a dough to filling ratio of 1: 1, after which the semi-finished products are frozen.

For the final manufacture of the product, semi-finished products are boiled in salted water.

Example 2 (focused on the middle price segment).

For the filling, wt.% Of the filling:

- beef - 19

- pork - 15

- poultry meat - 7

- smoked pork skin - 14

- salt - 0.2

- allspice - 0.03

- bow - 3

- garlic - 0.03

- soy protein - 11

- functional additive "OmFos Express" - 0.06

- water - the rest.

For the test, wt.% Of the test:

- wheat flour - 65

- oatmeal - 5

- vegetable oil - 0.5

- improvers - 0.4

- salt - 1

- water - the rest.

The pork skin is soaked in a solution of lactic, tartaric and acetic acid (1: 1: 1) at pH 4.0 for 6 hours at a temperature of 16-23 ° C, after which it is washed and kept in a 5% solution of baking soda. Then the skin is crushed in a meat grinder, spread on a pallet and installed in the smoking chamber for 10 min at a temperature of 38 ° C. For smoking, alder chips are used. After that, the skin is cutted with ice.

The filling is prepared in the usual way for dumplings production using prepared smoked skin as one of the ingredients.

Dumplings dough is prepared in the usual way.

Semi-finished dough products with filling are formed on standard equipment with a dough-to-filling ratio of 1: 1.2, after which the semi-finished products are frozen.

For the final manufacture of the product, semi-finished products are boiled in salted water or fried in vegetable oil.

Example 3 (focused on the highest price segment).

For the filling, wt.% Of the filling:

- beef - 23

- pork - 19

- lamb - 11

- smoked pork skin - 14

- salt - 0.2

- allspice - 0.03

- bow - 3

- garlic - 0.03

- nutmeg - 0.03

- thyme - 0.03

- marjoram - 0.03

- water - the rest (30).

For the test, wt.% Of the test:

- wheat flour - 70

- vegetable oil - 0.5

- improvers - 0.4

- salt - 1

- saffron - 0.02

- water - the rest.

The fat is removed from the pork skins, subjected to ultrasonic treatment with a frequency of 60 kHz and soaked in a solution of lactic, tartaric and acetic acid (1: 1: 1) at pH 4.0 for 6 hours at a temperature of 16-23 ° C, after which washed and incubated in a 5% solution of baking soda. Then the skin is boiled first in clean water, and then in water with spices (cloves, ginger, bay leaf). Next, the skin is cut into pieces (approximately 15 × 50 mm), laid out on a pallet and installed in the smoking chamber for 10 min at a temperature of 38 ° C. Cherry chips are used for smoking with the addition of juniper berries. After that, the skin is fried and cutted with ice.

The filling is prepared in the usual way for dumplings production using prepared smoked skin as one of the ingredients.

Dumplings dough is prepared in the usual way.

Semi-finished products from dough with filling are formed on standard equipment with a ratio of dough and filling 1: 1.3, after which the semi-finished products are kept at 10 ° C for several minutes and frozen.

For the final manufacture of the product, semi-finished products are boiled in salted water or fried in vegetable oil. It is also possible to cook pre-thawed semi-finished products in the oven, microwave and grill.

Quantitative estimates of the technical result

The time of mechanical integrity in the process of cooking smoke-absorbing structures of chopped smoked pork skins is more than 30 minutes, while that for the products specified in the section "prior art" - 0.5-2 minutes

The time of smoke treatment until a pronounced aroma and taste of smoked pork skin is 10-20 minutes, while the products specified in the section "prior art", from 6 to 24 hours.

The ratio of the weight of smoked pork skin to the weight of other components of the dumplings filling with a pronounced aroma and taste of smoking can be 1:50 (for a long time - about 2 hours at a temperature of 45 ° C and above - smoking the skin from which the fat is pre-melted or removed), then as in relation to products specified in the section "Prior Art", - at least 1: 5.

The raw material cost of high-tasting stuffed dough products, including smoked pork skin, can be reduced to 20 rubles / kg or less (at a test cost of about 7 rubles / kg).

The relationship of distinctive features with the technical result

Pork skin has an extremely low fat absorption capacity. With regard to smoking, it is not peculiar to the disadvantages of the products indicated in the section "prior art".

In the process of cooking in the thickness of even a small lump of pork skin, which has a capillary-porous structure favorable from the point of view of smoking, glutin and gelatose with high smoke-binding ability are formed.

The formation on the surface and in the thickness of the pork skin during smoking of polymers also favorably affects the stability of its aroma during boiling.

The ability to hold well components of the smoke during high-temperature processing also determines the developed surface of thin, densely quenched pork skin fibers.

In the subcutaneous tissue of the pork skin, the fibers are laid loose and the space between them is filled with fat. During hot (40-45 ° C) smoking of the skin, fat is heated up, which is quickly replaced by the components of the smoke that quickly saturate the skin of the skin.

The peculiarities of the aroma of smoked pork skin after cooking, during which the decomposition of formaldehyde-collagen fibers, reliably transmitting such smoke, is also determined by the relatively uniform consistency of the skin.

The only drawback of the pork skin from the point of view of adding to the stuffing with the test shell is the unpleasant smell of the “wild boar” - it is masked by the aroma of smoke smoke, which, due to the predominant retention of medium-molecular phenolic components by the skin, as well as carbonyl substances and smoke lactones (collagen on the outer surface of the skin binds a number macromolecular components of smoke, preventing their diffusion into its thickness) also mask well the smell of offal (cheek, lung, vein).

The acids contained in the smoke acidify the skin (to a pH of about 5.2), contributing to an increase in its moisture capacity, which reduces the cost of raw materials.

Mixing the skins with other components of the filling in a ratio close to 5: 1 allows you to significantly reduce the cost of raw materials, use gentle smoking modes (0-10 ° C, 5-10 min), to obtain gentle shades of smoking aroma and taste in the final product, and in a relationship close to 1:50, to exclude the aroma and taste of the “wild boar” introduced with the skin.

The preparation of a semi-finished product of the presented product with the indicated ratio (before cooking) of the dough and filling masses makes it possible to reveal the true aroma of smoking smoke. If the dough in the semi-finished product is more than 80%, the aroma and taste of the smoked skin is clogged with such dough, the product becomes not interesting, whereas if the dough is less than 14%, the food safety of the product is sharply reduced - in practice, with such an amount of dough, the products are voluminous, which greatly complicates access to the center of the filling of water in which cooking is carried out. From the same considerations, the upper limit of the mass of the filling of the semi-finished product (before cooking) was also selected.

Maintaining at rest until a shock freezing for a short time (0.1-120 min) a shaped semi-finished product (when the filling is already enclosed in a test casing) at a low positive temperature allows stress relieving in the filling to be secured, and the pieces of the skin should be separated from its other components.

Upon subsequent freezing of the semi-finished product, the skin is further separated, which subsequently positively affects the exclusion of the interaction of smoke components with components of the filling that are undesirable from the point of view of such interaction.

Heating during the final cooking of the semi-finished product to temperatures above 85 ° C and keeping it in such a heated state for more than 1 min are designed to ensure that the above reactions occur in the entire volume of the pieces of the skin.

In conclusion, it should be noted that the decomposition products of the skin's main protein, collagen, formed during cooking compensate for the secretory function of the body, which is inhibited by formaldehyde of smoke. This allows us to consider dough products with filling, including smoked pork skin, as relatively safe food products with the aroma and taste of smoking.

Claims (25)

1. A method of manufacturing a dough product with a filling with aroma and taste of smoking, namely, that the filling is enclosed in a test shell, characterized in that in the manufacture of the filling using pre-smoked pork skin, which is mixed with other components of the filling in relation to 5: 1-1: 50, while the shaped semi-finished product is frozen to a temperature below -7 ° C and kept in such a frozen state for more than 24 hours, while during the final cooking process they are heated to ufabrikata to a temperature above 85 ° C and kept it already in such a heated state for 1 minute to obtain a finished product. 2. The method according to claim 1, characterized in that the mass ratio of the dough and the filling is kept within 5: 1-1: 6, and the filling is taken on the product in an amount of not more than 50 g. 3. The method according to claim 1, characterized in that prior to freezing, the shaped prefabricated product is maintained at a temperature of from 0 to 40 ° C for one to several minutes. 4. The method according to claim 1, characterized in that before smoking, fat is removed from and / or from the skin. 5. The method according to claim 1, characterized in that for 1-60 minutes before smoking the skin is subjected to processing by sound vibrations and / or ultrasound with a frequency of 13-60 kHz. 6. The method according to claim 1, characterized in that before smoking the skin is soaked in solutions of lactic and / or tartaric and / or acetic acids at a pH of 2.5-6.5 last for 6-24 hours at a temperature of -3 -30 ° C, after which it is washed in running water. 7. The method according to claim 1, characterized in that before smoking the skin is boiled in pure water or in water with spices at a temperature of 60-100 ° C. 8. The method according to claim 1, characterized in that before smoking, the skin is crushed using a meat grinder, knives or on a chopper until minced meat with a minimum component size not exceeding 3 mm, or pieces with a minimum longitudinal size not exceeding 20 mm, then minced meat or pieces are predominantly evenly distributed over a pallet or net, which is installed in a smoke-filled smoking chamber for a period of 2 minutes to 2 hours and kept in the latter at a temperature of 0 to + 75 ° C. 9. The method according to claim 8, characterized in that the smoke of wood obtained at a temperature from 270 to 550 ° C is used for decay products selected from the list: alder, birch, maple, cherry, apple tree, chestnut, ash, hickory, oak , mesquite, or juniper berries, or rosemary, or a mixture of the above. 10. The method according to claim 1, characterized in that before or after smoking, the skin is boiled or aged in a 0.5-5% solution of baking soda. 11. The method according to claim 1, characterized in that before or after smoking, the skin is fried. 12. The method according to claim 1, characterized in that before mixing with other components of the filling, the smoked skin is cutted with ice until an emulsion is obtained or to a temperature not exceeding 16 ° C. 13. The method according to claim 1, characterized in that the semi-finished product is defrosted before heating. 14. The method according to claim 1, characterized in that the semi-finished product is heated in a liquid medium, which is used as water or vegetable oil. 15. The method according to claim 1, characterized in that the semi-finished product is heated in air in an oven, either in a microwave oven or in / on a grill. 16. The composition obtained by the method according to claim 1 of the semi-finished product of mass production of dough with filling, including dough and filling based on products of animal origin, characterized in that the filling includes smoked pork skin mixed with other components of the filling in a ratio of 5: 1- 1:50, despite the fact that the mass ratio of the dough and the filling is kept within the boundaries of 5: 1-1: 6, and the filling on the product is taken in an amount of not more than 50 g. 17. The composition according to p. 16, characterized in that the dough includes flour selected from the list: wheat, rye, corn, oat, rice, buckwheat, soy, barley, lentil, pea, millet. 18. The composition according to p. 17, characterized in that the dough includes components selected from the list: spices and flavorings, water, improvers, salt, sugar, dyes, eggs, egg powder, egg yolk, egg white, melange, fat. 19. The composition according to p. 16, characterized in that as other components of animal origin, the filling includes products selected from the list: beef, pork, lamb, rabbit meat, poultry meat, horse meat, game, goat meat, nutria, kangaroo meat, offal , animal fat, animal stomachs, boneless meat of the leading edge (including cheek), fish, seafood. 20. The composition according to claim 19, characterized in that the filling includes components selected from the list: spices, spices, seasonings, vitamins, macro and micronutrients. 21. The composition according to claim 19, characterized in that the filling includes components selected from the list: thickeners, structure formers, emulsifiers, stabilizers, fixing additives, flavorings, preservatives, flavor enhancers. 22. The composition according to p. 16, characterized in that as the smoked filling includes low-fat pork skin. 23. The composition according to p. 16, characterized in that it includes a skin, previously subjected to processing at temperatures above 40 ° C. 24. The composition according to p. 16, characterized in that the skin in the filling is presented in the form of: suspension, emulsion, minced meat, meal, small pieces. 25. The composition according to p. 16, characterized in that the filling during or after the inclusion of the skin is subjected to cutting.