RU2522543C2 - Manufacture of dough goods with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of dough semi-products with filling, in particular, various modification pelmeni and products similar to them in terms of purpose, contents and production technology. The proposed method for production of dough goods with filling envisages dough kneading, maintenance, production of dressings, spices and the filling proper with its milling and goods moulding; after moulding each portion of piece goods is placed into a sealed thermal bag; dressings and spices are placed in separate small bags which are introduced into the same thermal bag; before direct consumption the goods are prepared by way of mixing the contents of the opened thermal bag and the small bags with boiling drinking water conditioned up to 99.4…100.5°C during 1…3 minutes; the individual weight of each piece of goods is assumed within the range of 0.1…1.6 g; before milling the filling is thermally treated, after milling - steamed, maintained in oil; moisture is removed from the filling by way of dry air blowing; before moulding one performs individual perforation of goods by means of one-, two- or three-time piercing of their upper part with a steal needle with a diameter equal to 0.15…0.5 mm chosen depending on the goods size.

EFFECT: achievement of storage versatility, simplicity and reliability, cost efficiency and fast effectiveness of manufacture of the goods including their size minimisation.

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Description

The invention relates to the food industry, namely to the production of semi-finished dough with filling, in particular, dumplings of various modifications and similar to them in purpose, content and technology of manufacturing products.

There are many known recipes for dumplings of various modifications and similar products made from dough with filling using manual labor and mechanized technologies ("Cooking" / Edited by A. A. Ananyevich. - M .: Economics, 1965, - P.146-162 )

The disadvantages of the known methods of manufacturing such products include the complexity, multi-stage and duration of the manufacturing process, as well as its low cost and effectiveness, especially in terms of reliability of production and the optimal taste of the products.

A number of methods for the production of dumplings and their analogues, patented in the USSR and the Russian Federation, are known, including according to copyright certificates: SU 1158141 A, 05/30/1985; SU 4253562 A, 08.30.1986 and patents: RU 2140157 C1, 10.27.1999; RU 2212145 C1, 08/10/2002; RU 2390999, 06/10/2010.

Such technical solutions are notable for their great variety and multivariance, however, they are not characterized by the simplicity and accessibility of the dumplings equipment offered in them, their versatility, reliability, cost-effectiveness and efficiency of the production itself, as well as the ability to maintain the desired taste of the products during their long-term storage.

There is also a known method for the production of dough products with filling according to the patent RU 2212146 C1, 08/10/2002, including kneading the dough, holding it, making dressings, spices and the filling itself with its grinding and molding the products.

At the same time, to implement the well-known technical solution, it proposed a large number of overly complex, bulky and lengthy techniques and operations, and the versatility and reliability of the production process, as well as the ability to maintain the required taste during long-term storage of products, is not achieved.

The objective of the proposed invention is to provide versatility, simplicity and reliability of storage, cost-effectiveness and quick production efficiency of dough products with filling, including minimizing their size.

This technical result is achieved by the fact that in the method of production and preparation of dough products with filling, including kneading the dough, holding it, making dressings, spices and the filling itself with its grinding and forming the products, after the last each portion of piece products is placed in a sealed thermal pack, dressings and spices are placed in separate bags, introducing them into the same thermal package, and preparing products before using them directly in food is carried out by mixing for 1 ... 3 minutes. the contents of the opened thermal pack and bags of boiling water of drinking quality, brought to a temperature of 99.4 ... 100.5 ° C, the piece weight of each product is taken within 0.1 ... 1.6 g, the filling is subjected to heat treatment before grinding, and after grinding is steamed, kept in oil and moisture is removed from it by blowing with dry air, and before forming, piece perforation of products is carried out by single, double or triple piercing of their upper part with a steel needle with a diameter of 0.15 ... 0.5 mm, selected depending so their size.

In the complex of culinary products falling within the scope

of the claimed technical solution, practically all modifications of dumplings known today can be included, as well as food products close to them in purpose, content and manufacturing technology, including such as dumplings, barracks, sundries, dumplings, ravioli, sweaters, pacors, samosa , dumplings, etc. Among the varieties of dumplings such as Russian, Chinese, Finnish, Siberian, Ural, Zavolzhsky, home-made, Moscow, Moscow Region, Klins, and others known among Russia, the CIS and neighboring countries are widespread. The products described in the application for the alleged invention are intended for consumption by an individual person of one portion, consisting, for example, of 40 ... 200 dumplings. The described products can be manufactured using technology involving the use of pre-kneaded and seasoned dough and filling, for example, from three-sorted (taken in the same proportion of mutton, beef and pork) meat headlight a. With the molding of the body of each dumpling from the core with the filling and the shell from the dough, the first stage of production of these products ends, and the mass of each dumpling must be kept in the range from 0.1 to 1.6 g, which corresponds to 7 by the average diameter of its body. .14 mm. At the second stage, dumplings are packaged in portions and put into pieces in separate thermal packages together with pre-prepared bags with dressings and spices. Then carry out the sealing of each thermal package with their placement in the packaging. The third stage of production is the process of direct preparation of products before their use in food and includes opening each thermal pack and sachets and quickly introducing their contents into boiling water or quickly pouring this contents with boiling water directly in the thermal pack itself. The duration of such contact of the semi-finished product with (boiling water should not go beyond 1 ... 3 minutes, the water is taken in accordance with GOST 51232-98 "Drinking water", and its temperature should be kept in the range from 99.4 to 100, 5 ° С, which, according to the laws of atmospheric physics, correlates with the pressure range usual for the average temperature of Russia 73 5 ... 775 mm Hg.However, due to the fact that the apparatus for boiling water produced today has, as a rule, a lower temperature limit equal to 94 ° C, then claimed according to the formula isob The temperature range is assumed to be in the range from 94 to 100.5 ° C. The second options for the implementation of these products organically fit into the manufacturing process of the products in question, so this process can be carried out without heat treatment of the filling, for example, before it is ground in raw form, and in the initial heat treatment of the filling and its boiling in a boiled form, the same applies to the manufacturing process of the product after grinding. In the first option, steaming, oiling and drying are not required, and in the second, the products are subjected to sequential exposure in a steam medium, exposure to oil and blowing with dry air. In addition, the proposed method includes the option of manufacturing products both without perforations of their upper part, and using the latter by single, double or triple piercing with a steel needle, the diameter of which is selected in the range from 0.15 to 0.5 mm, depending on sizes of the manufactured product. At the same time, the choice of specific values of mass and size in the entire assortment of products, as well as the diameter of the steel needle, is determined by pairwise combining these parameters in the following sequence:

- by weight, g: 0.1 ... 0.2 - the first pair; 0.3 ... 0.4 - the second; 0.5 ... 06, third; 0.7 ... 0.8 - the fourth; 0.3 ... 0.1 - the fifth; 1,1 ... 1,2 - the sixth; 1.3 ... 1.4 is the seventh; 1.5 ... 1.6 - the eighth pair; - by size, mm: 7 - the first pair; 8 - second; 9 - the third; 10 - fourth; 11 - fifth; 12 - sixth; 13 - the seventh; 14 - the eighth pair; - the diameter of the perforation (the diameter of the steel needle), mm: 0.15 - the first pair; 0.2 - the second; 0.25 - the third; 0.3 - fourth; 0.35 - fifth; 0.4 - sixth; 0.45 - the seventh; 0.5 - the eighth pair. At the same time, to ensure the novelty and usefulness of the proposed invention, the following links of the causal relationship of its technical result with its distinctive features are provided: - universality is realized by using all four differences set forth in the claimed materials, i.e. in the formula, description and abstract; - simplicity and reliability of storage are carried out by using techniques that include: "... each portion of piece products is placed in a sealed thermal bag, dressings and spices are placed in separate bags, introducing them into the same thermal bag ..."; - profitability and fast production efficiency of products, including minimizing their size is also guaranteed by the implementation of all four distinctive features of the claimed object, namely: mixing for 1 ... 3 minutes the contents of the thermal pack and bags of boiling water of drinking quality, brought to a temperature of 94 ... 100.5 ° C; restrictions on the piece weight of each product within 0.1 ... 1.6 g; heat treatment of the filling before grinding, and after it steaming, keeping in oil and removing moisture by blowing dry air; piece perforation by means of one-, two- or three-phase piercing of their upper part with a needle with a diameter of 0.15 ... 0.5 mm, selected depending on their size. All of the listed values of the described physical parameters were checked and corrected in the course of the corresponding laboratory and production experiments using accurate measuring instruments, which ensures optimization of the high palatability of the products and eliminates the violation of the claimed technology, provided that the specified parameters are accurately maintained within the described numerical intervals.

Claims (4)

1. A method of manufacturing and preparing dough products with filling, including kneading the dough, holding it, making dressings, spices and the filling itself with its grinding and molding products, characterized in that after molding each portion of the piece products is placed in a sealed thermal pack, dressings and spices are placed in separate bags, introducing them into the same thermal package, and the preparation of products before their direct use in food is carried out by mixing for 1 ... 3 minutes. the contents of the thermal pack and sachets of boiling water of drinking quality, brought to a temperature of 94 ... 100.5 ° C, and the piece mass of each product is taken within 0.1 ... 1.6 g. 2. The method of production and preparation of dough products with filling according to claim 1, characterized in that the filling is subjected to heat treatment before grinding. 3. The method of production and preparation of dough products with a filling according to claim 1, characterized in that the filling after grinding is steamed, kept in oil and moisture is removed from it by blowing with dry air. 4. The method of production and preparation of dough products with a filling according to claim 1, characterized in that before molding, piece perforation of the products is carried out by one-, two- or three-time piercing of their upper part with a needle with a diameter of 0.15 ... 0.5 mm, selected in depending on their size.