RU2528713C2 - Method for manufacture of culinary flour products with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves dough preparation, dough rolling out into sheet, dough filling putting onto the rolled sheet, the products moulding and baking. Yeast-leavened or layered dough is used. Yeast-leavened dough is rolled out into sheet 1 cm thick, 10 cm wide, 18-20 cm long. Layered dough is rolled out into two sheets, the first lower one has thickness equal to 0.5 cm, width and length equal to 10-12 cm; the second upper sheet has thickness equal to 0.5 cm and width and length equal to 15-18 cm. The filling is represented by buckwheat groats preliminarily cooked till mush condition, bulb onions sauteed with fat, salt, pepper and mushroom food product manufactured by way of pleurotus and cep mycothallus and cep micellium separate drying and milling till powdery condition. One mixes the said filling components and adds broth or water till homogeneous distribution of the components in the filling mass. The produced filling is put onto the centre of yeast-leavened dough sheet or onto the lower sheet of layered dough; products are moulded by way of sheet edge joining. Yeast-leavened dough products are baked at a temperature of 220-240°C during 45-60 minutes; layered dough products are baked at a temperature of 210-230°C during 35-45 minutes. The filling components are represented by cooked buckwheat groats, sauteed bulb onions, mushroom food product, creamy margarine, butter, pepper, salt and broth or water at the following ratio, g per 1 portion: cooked buckwheat groats - 400, sauteed bulb onions - 11, creamy margarine - 10, butter - 20, mushroom food product - 25, salt - 5, pepper - 0.1, broth or water - 100. The mushroom food product includes pleurotus and cep mycothallus and cep micellium at the following components ratio, wt %: pleurotus mycothallus - 60, cep mycothallus - 20, cep micellium - 20.

EFFECT: invention allows to manufacture products preserving their properties during storage and ensuring a stable mushroom flavour.

3 cl, 2 ex

Description

The invention relates to the food industry and can be used for the manufacture of flour culinary products with a filling, such as kulebyaki, pies, etc.

It is widely known to make flour culinary products with various fillings, including fillings from various cereals and mushrooms.

(http://abc-cooking.ru/piz2.htm ,; RU 2073976 C1, 02/27/1997; EP 0236134 A1, 09/09/1987; RU 2125799 C1, 02/10/1999)

The closest in technical essence and the achieved result is a method of manufacturing dough products with various fillings.

(RU 2221428 C1, A21C 9/06, A21D 13/00, 2004)

The disadvantage of these solutions is the traditional taste of the resulting products that do not have a stable, refined mushroom taste and aroma during the entire storage period.

The objective of the present invention is to develop a new domestic technology for the manufacture of flour culinary products with a filling, which have high nutritional value and a stable refined mushroom smell and taste throughout the entire shelf life.

The technical result achieved by the invention is to create a technology for flour culinary products that do not lose their properties during storage and provide a stable mushroom smell.

To achieve the specified technical result in a method of manufacturing flour culinary products with a filling, which includes preparing dough, rolling dough into a layer, laying dough fillings on a rolled sheet, molding products and baking, according to the invention, yeast or puff pastry is used, the yeast dough is rolled into a thick layer 1 cm, 10 cm wide, 18-20 cm long, puff pastry is rolled into two layers, the first lower one of which is 0.5 cm thick, 10-12 cm wide and the second upper layer is 0.5 cm thick, and 15-18 cm long, they take buckwheat, pre-cooked to a porridge-like state, onions, salt, pepper, mushroom food product, obtained by drying separately and grinding the fruit bodies of oyster mushroom, porcini mushroom, powdery, as a filling and white mushroom mycelia, mix the indicated components of the filling and add broth or water until the components are evenly distributed in the mass of the filling, the resulting filling is placed in the middle of the yeast dough layer, on the bottom puff pastry, form products by connecting the edges of the reservoir, and baking the product from yeast dough is carried out at a temperature of 220-240 ° C for 45-60 minutes, and from puff pastry at a temperature of 210-230 ° C for 35-45 minutes .

In addition, the components of the filling are taken from cooked buckwheat, sauteed onions, mushroom food, cream margarine, butter, pepper, salt and broth or water in the following ratio in g per 1 serving:

Cooked buckwheat 400 Onions, sauteed eleven Creamy Margarine 10 Butter twenty Mushroom food 25 Salt 5 Pepper 0.1 Broth or water one hundred

In addition, the mushroom food product includes the fruit body of the oyster mushroom, the fruit body of the porcini mushroom and the fungus mycelium in the following ratio of components in wt.%:

Oyster mushroom fruit body 60 The fruit body of the cep twenty White mushroom mycelium twenty

An analysis of the prior art by the applicants, including a search by patent and scientific and technical sources of information, and identifying sources containing information about analogues of the inventive method for manufacturing flour culinary products with filling, made it possible to establish that the applicants did not find an analogue characterized by identical (identical) characteristics all the essential features of the claimed method of manufacturing culinary products from dough with filling.

The definition from the list of identified analogues of the prototype allowed us to identify a set of essential in relation to the perceived technical result of the distinctive features in the claimed method of manufacturing flour culinary products with filling, set forth in the claims.

Therefore, the claimed method of manufacturing flour culinary products with filling meets the criterion of "novelty."

To verify the conformity of the claimed method of manufacturing flour culinary products with filling, the applicants conducted an additional search for known solutions in order to identify signs that match the distinctive features of the claimed invention from the prototype.

The search results showed that the claimed invention does not follow explicitly from the prior art as determined by the applicants for the specialist, the influence of the inventive method for the manufacture of flour culinary products with filling transformations provided for by the essential features has not been identified to achieve the technical result.

Therefore, the claimed invention meets the criterion of "inventive step".

The criteria of the invention "industrial applicability" is confirmed by the fact that the proposed method for the manufacture of flour culinary products with filling, which do not lose their properties during long-term storage and provide a stable mushroom taste and smell, can be successfully used for the manufacture of culinary products from dough with a filling having stable mushroom taste and smell during the entire storage period.

The invention is illustrated by the following examples.

Example 1

For the manufacture of flour culinary products from yeast dough with a filling, for example kulebyaki, the dough is rolled into a 1-cm-thick, 10-cm-wide, 18–20-cm-long layer. Buckwheat groats, pre-cooked to a mushy state, onion with fat, are taken as a filling. , salt, pepper, mushroom food product obtained by drying separately and grinding to powder the fruit bodies of oyster mushroom, porcini mushroom and porcini mycelium. The specified components of the filling are mixed and broth or water is added until the mass of the filling is obtained with a uniform distribution of the components in it.

The resulting filling is placed in the middle of the yeast dough layer. A kulebyak is formed by connecting the edges of the formation over the filling. The molded kulebyak is stitched seam down on a greased sheet. Decorate with cut pieces of the same dough, gluing with melange, and leave for proofing. Before baking, smeared with melange. Bake the product at a temperature of 220-240 ° C for 45-60 minutes.

The components of the filling are taken in the following ratio in g per 1 serving:

Cooked buckwheat 400 Onions, sauteed eleven Creamy Margarine 10 Butter twenty Mushroom food 25 Salt 5 Pepper 0.1 Broth or water one hundred

To prepare a mushroom food product, they take the fruiting body of oyster mushroom, the fruiting body of the porcini mushroom, and the fungus mycelium. They are dried separately and ground to a powder state. Then they are mixed in the following ratio of components in wt.%:

Oyster mushroom fruit body 60 The fruit body of the cep twenty White mushroom mycelium twenty

Example 2

Carried out analogously to example 1. Except that for the manufacture of flour culinary products take puff pastry with filling. Puff pastry is rolled into two layers, the first lower one of which is 0.5 cm thick, 10-12 cm wide and long, and the second upper layer is 0.5 cm thick, 15-18 cm wide and long. The resulting filling is laid on the lower puff layer test. Top cover the filling with a second layer. Form a coulebyak by connecting the edges of the lower and upper layers. Bake products at a temperature of 210-230 ° C for 35-45 minutes.

Thus, the claimed method of manufacturing flour culinary products with filling provides high-quality products with high and refined taste. The resulting culinary products have a high nutritional value and a stable mushroom smell and taste during the entire storage period compared to the prototype (more than twice).

Claims (3)

1. A method of manufacturing flour culinary products with a filling, comprising preparing a dough, rolling a dough into a layer, laying dough toppings on a rolled sheet, molding products and baking, characterized in that yeast or puff pastry is used, the yeast dough is rolled into a 1 cm thick layer, 10 cm wide, 18-20 cm long, puff pastry is rolled into two layers, the first lower one of which is 0.5 cm thick, 10-12 cm wide and long, and the second upper layer is 0.5 cm thick, 15- wide and 15- 18 cm, as a filling take buckwheat y, pre-cooked to a porridge-like state, onions, salt, pepper, mushroom food product, passer-by-fat, obtained by drying separately and grinding to powder the fruit bodies of oyster mushroom, porcini fungus, and porcini fungus mycelium, mix the indicated components of the filling and add broth or water until the components are evenly distributed in the mass of the filling, the resulting filling is placed in the middle of the yeast dough layer, on the lower layer of puff pastry, the products are formed by joining I of the formation edges, and the product is baked from yeast dough at a temperature of 220-240 ° C for 45-60 minutes, and from puff pastry at a temperature of 210-230 ° C for 35-45 minutes. 2. The method according to claim 1, characterized in that they take the components of the filling from cooked buckwheat, sauteed onions, mushroom food, cream margarine, butter, pepper, salt and broth or water in the following ratio in g per 1 serving:
cooked buckwheat 400 onions, sauteed eleven cream margarine 10 butter twenty mushroom food 25 salt 5 pepper 0.1 broth or water one hundred 3. The method according to claim 1, characterized in that the mushroom food product includes the fruit body of the oyster mushroom, the fruit body of the porcini mushroom and the fungus mycelium in the following ratio of components in wt.%:
oyster mushroom fruit body 60 white mushroom fruit body twenty white mushroom mycelium twenty