RU2550900C2 - Construction and composition of ravioli with filler portions of different content and versions of preparation - Google Patents

Construction and composition of ravioli with filler portions of different content and versions of preparation Download PDF

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RU2550900C2
RU2550900C2 RU2008113872/13A RU2008113872A RU2550900C2 RU 2550900 C2 RU2550900 C2 RU 2550900C2 RU 2008113872/13 A RU2008113872/13 A RU 2008113872/13A RU 2008113872 A RU2008113872 A RU 2008113872A RU 2550900 C2 RU2550900 C2 RU 2550900C2
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filling
shell
test
fragments
cells
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RU2008113872/13A
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Russian (ru)
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RU2008113872A (en
RU2375875C1 (en
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Андрей Юрьевич ГАВРИЛОВ
Александр Николаевич Куприй
Алексей Николаевич Шамаев
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Александр Николаевич Куприй
Алексей Николаевич Шамаев
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking

Abstract

FIELD: food industry.
SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

Description

Technical field
The invention relates to the field of food industry. The invention can be used to produce food products, such as dumplings or dumplings (hereinafter dumplings).
State of the art
Known food product from the test shell and various fillings (RF Patent No. 2125799), which is a pie made by continuous extrusion of the test shell with the simultaneous discrete introduction of at least two isolated fillings into it and separation into zones without fillings, followed by frying individual products.
Important in this product is that it includes a test shell and various fillings.
The disadvantages of this product include the low ratio of the filling volume to the volume of the test shell, as well as low variability with the desire to increase this ratio of the shape of the final product. These disadvantages are associated with the specifics of the extrusion method of production.
Known food product such as a pair of combined dumplings (EP 0475911), two servings of the filling of which are located each in its own chamber.
It is important that the chambers of such a product, formed by shell fragments of dough sheets, are spaced apart from each other at a considerable distance - the known product has the form of a pair of spaced-apart dumplings connected by a jumper from the dough.
A well-known product is easy to manufacture, but it has a number of disadvantages:
- it is difficult to mix the tastes of different portions of the filling, there is no effect of simultaneously biting two portions of the filling (different portions of the filling are spatially significantly spaced);
- the taste perception of the test prevails (in the practical implementation of such a product there is a large ratio of its mass to the mass of its filling);
- the process of cracking such a product is a tedious procedure for simultaneously placing various ravioli in the mouth.
The reason for the presence of such shortcomings lies in the fact that different portions of the filling in this product cannot be located on the same line passing through the cutting edges of the opposed (antagonistic) teeth (respectively, the upper and lower jaws), through which the biting is carried out.
Widely known are products from extruded dough with a different filling stuffed into various places of the thickness of such (see, for example, RF patent No. 2143807).
The main disadvantage of such a product is common to all dough products with filling obtained by extrusion - a high ratio of the mass of the product to the mass of the filling (the filling is small).
In the aspect of the claimed inventions, it is important that when using such a product during biting it is impossible to mix the tastes of various portions of the filling - there is a mixing of various fillings with an array of test material during the subsequent formation of the final mash without localized in time and space pronounced flavoring inherent in the original components.
The problem here is that in such a product, when it is consumed between the teeth, by means of which the bite is carried out, in addition to a certain amount of material of different portions of the filling, there is significantly higher than that of the test material - in the extruded products the filling is not framed by a dough shell, but is embedded in thickness of the latter.
Moreover, such a product in the form in which the filling is hidden in the test cannot be conveniently placed for the consumer in the mouth, which prevents the appearance of taste sensations associated with the perception of mixing tastes of juicy fillings of various compositions.
Known pie (RF No. 46410), made of a shell dough sheet glued together in the region of the edges of the fragment, in which a filling is reinforced with additional pre-cooked test layers.
Such a cake is subjected to preliminary high-temperature processing until ready for freezing for long-term storage.
The main disadvantage of the known cake in the light of the objects of the invention presented is the uncertainty of the gap between the layers and the shell, which does not guarantee, on the one hand, the isolation of the chambers formed by the layers and the shell, and on the other, the dosed mixing of the broth of such chambers at the final cooking the cake after defrosting.
Focus on the use of one filling, on preliminary high-temperature processing, on preliminary boiling out of the inner layers of the dough, on the use of the finished product in parts (on biting off parts of the cake), etc. refers to other disadvantages of the famous cake.
SUMMARY OF INVENTIONS
The purpose of the invention is to expand the assortment of semi-finished food products with a high ratio of filling volume to the volume of the test shell while expanding the range of their taste, bouquet and aftertaste, as well as variations of “biting” with an acceptable perception of “fullness”.
Other objectives of the inventions include the provision of the possibility of 1) mass production of such semi-finished products and 2) production of diet dumplings with the ratio of components of animal and vegetable origin required for humans.
To achieve the objectives of the invention it is proposed with various portions of the filling of various compositions to produce semi-finished food products such as dumplings.
In other words, the idea of the invention is to cover various portions of the filling with the thinnest test shell, and the resulting product should be suitable for placement in the user's mouth as a whole.
The technical result from the use of inventions is to provide such a spatial geometry of the dough product with various portions of the filling of various compositions, in which, firstly, various portions mainly (for the most part of the possible number of options for the relative orientation of the product in the user's mouth) are between the teeth by means of which a biting is carried out in one act, and secondly, either there is no gap between different portions of the filling, or such a gap is small, which corresponds to p memory location between different portions of a single test septum, though a relatively small amount of framing the various portions of different filling dough composition, performing envelope function.
The effect of the use of inventions is that it provides:
a) the convenience of cracking dumplings with various divided fillings with a good feeling of fullness;
b) mixing in the course of a single act of biting various portions of the filling mainly with each other with a slight (insignificant) addition of test material to them - it is possible to simultaneously perceive different tastes of different portions of the filling with quick mixing of such tastes into a new joint taste;
c) a low value of the ratio of the mass of the product to the mass of the filling (and, accordingly, the mass of the dough to the mass of the twigs), despite the fact that the filling in the product is represented by various portions of different composition;
d) the ability to maintain the full or partial integrity of the product with various divided fillings during its production, storage, transportation, final preparation and, most importantly, consumption;
e) the possibility of supplying in the process of manufacturing a semi-finished portion of the filling of various compositions with a given (including adjustable) ratio of their quantity;
f) the specified dosage mixing of the broth accumulated (formed) in various portions of the filling, and / or components of various portions of the filling during cooking;
g) the ability to quickly design low-cost new, as well as the use of various high-performance old equipment that is currently used in the production of traditional dumplings, with a minimal refinement of the latter without increasing the number of operations and without increasing the time to produce a unit of production in comparison with a similar standard, which will provide the ability to quickly implement the mass production of ravioli with various divided fillings;
h) the ability to reduce defects, achieve high reproducibility of the geometric parameters of products, reduce the costs of setting up, achieve high variability of equipment settings;
i) controlling the parameters of the interaction of the fillings during the shaping of the semi-finished product, minimizing the likelihood of marriage resulting from rupture of the shells and pushing of one filling to the other due to the difference in their consistency or pressure at the exit of the mincer;
j) the ability to obtain the desired shape of the test shell;
k) preservation of organoleptic qualities while eliminating the need to use sauces;
m) the ability to separate different portions of the filling without a noticeable increase in the mass of the test;
m) an increase in the number of taste variations;
n) the creation of a wide base line of tastes;
o) increasing the likelihood of differences in the tastes of different portions after the final heat treatment.
To obtain the claimed technical result, it is proposed to introduce the following distinctive features into the food product from the test shell and various fillings:
- the product must be a subject to deep freezing and long-term storage, involving the heat treatment of the semi-finished food product;
- such a semi-finished product should be made in the form of a dumpling with a closed test shell from a pair of stuck together or through a test layer with the formation of a place of impression that allows traces of filling in the form of an edge of fragments of two sheets of dough;
- at the same time, such a semi-finished product should contain a filling comprising two or more servings, served separately;
- while these portions should be partially or completely unmixed;
- so, for example, these portions should be next to each other through the partition;
- in another design, one of these portions should be in contact with one another;
- in another design, one of these portions should be surrounded by one another;
- in another design, the indicated portions should be partially mixed;
- and at least a couple of the various portions mentioned must have a different composition;
- whereas at least one of the portions of such a pair must include one or more melted or one or more finely chopped and mixed products.
In this case, for execution without a partition, the mass of the semi-finished product must be at least 1 and not more than 20 g.
Achieving the claimed technical result in full contributes to a number of private distinctive features.
The mass of the semi-finished product with a partition should be more than 0.2, but less than 110 g.
The ratio of the mass of the semi-finished product to the mass of its filling should be more than 1.05, but less than 3.5.
The ratio of the volumes of any various servings of the filling should be in the range from 1:20 to 20: 1.
The thickness of the test shell at the point of contact with the filling, excluding the edge, should not exceed 3 mm.
At least one of said meltable or finely chopped and mixed products may be of animal origin.
The product may include at least two different chambers formed by the test shell and the test partition, the contents of which are difficult to connect. At the same time, various chambers can be filled with different compositions of the filling portions.
The test partition at the point of separation of various portions of the filling may include at least one hole.
The number of cameras can be selected from a number of 2, 3, ..., 5.
So, for example, the number of cameras may be 2.
In this case, the product should include one test partition, which acts as an interlayer at the location of the impression, and each of the chambers will be formed by one of the shell fragments of one of the two test sheets and the test partition itself.
In another embodiment, with this number of chambers, the product may include a test partition with a closed surface, for example, having a cylindrical shape in the center of the product. Such a partition may contain one portion of the filling, which, outside the place of the mold, does not come into contact with the test shell, while another portion of the filling will be in contact with both the partition and the shell.
The surface of the test septum can advantageously repeat the bends of the surface of the impression of said fragments.
The number of chambers may be more than 2, but less than 6. At the same time, the product should include several test partitions, the number of which is one less than the number of chambers. And in this case, the partitions will fulfill the role of the mentioned layer in the place of the cast. Two of the cameras under discussion will be formed by one of the mentioned fragments that make up the shell, and one of the partitions, each with its own, while the rest only with partitions.
The ratio of the thickness of the shell outside the mold to the thickness of the test partition should be in the range from 1: 1 to 1: 0.1.
The shape of the product may be close to spherical. In this case, the product can be made mirror symmetric with respect to the plane repeatedly intersecting the cast site of the mentioned fragments making up the shell. In this case, the test partition will mainly be located near the plane of such symmetry.
The product shell may have at least one opening for liquid to enter the product during its final preparation.
Such a product can be made in the following three different ways.
1. On forming drums located in close proximity to each other and rotating towards each other, at least one of which includes cells, two sheets of the latter should be fed from the dough rolling mechanism. The feed should be in the form of tapes so that they cover part of the cells. Simultaneously with the feed of the tapes to the formation and separation zone of the product, located near the place of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear speed of the cells located in this zone, the filling should be fed from the meat feeder towards the indicated location. The filling must be supplied immediately in the form of at least two separate different components in the direction of one cell or independently also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum. To do this, the feed should be carried out respectively from a group of openings of the meat feeder located close to each other or from one or more groups of such holes located above one, several or all cells of the row. At the same time, the various components to the meat-feeder must be connected through different channels and at least two openings not connected to each other should be used to release such components. In this case, near the indicated place, by means of the cells and the region of the working surface of the drum adjacent to them, isolation in the product of various portions of the filling will be ensured - guaranteed cutting off of the filling of the product with the filling. The final shaping of the outer surface of the product and by means of the sheets of opposed pressing parts of the working surfaces of the drums of the mentioned region removed from each other by less than twice the thickness of said sheets, the casting of the edges of the fragments of sheets with each other with the extrusion of excess filling and the formation of a closed test shell, as well as the edge will be carried out there. along the perimeter of the product - admitting traces of filling the casting site. By means of the squeezing parts of the working surfaces of the drums located around the cells that are located at a minimum distance from each other, a separate product will be separated by separation by squeezing taped tapes with the formation of fragments that make up the shell.
2. For forming drums located in close proximity to each other and rotating towards each other, at least one of which includes cells, two sheets of the latter are fed from the dough rolling mechanism so that they cover part of the cells. At the same time, a filling is fed from the force-feeder to the formation and extraction zone of the product, located near the place of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear speed of the cells located in this zone, towards the specified location. The filling should be supplied immediately in the form of two different components in the direction of one cell or independently also in the form of two different components in the direction of one, several or all cells located in a row along the axis of the drum. In this case, the separation of the various components by the test partition with a closed surface must be ensured in such a way that one of the components is enclosed in the internal cavity of such a partition, while the second is outside such a cavity. To do this, the opening of the meat-feeder, from which the first component is supplied, must be surrounded by the hole from which the partition material is supplied, and in the immediate vicinity of the opening mentioned by the last, the hole from which the second component is supplied must be located. The very filing of the filling with the partition must be carried out, respectively, from the group of openings of the meat feeder located close to each other or from one or more groups of such holes located above one, several or all cells of the row. The various components and material of the test baffle should be fed to the meat feeder through various channels. Thus, near the indicated place, through the cells and the adjacent area of the working surface of the drum, isolation in the product of various portions of the filling and the partition is ensured - their guaranteed cut-off. The final shaping of the outer surface of the product takes place there. At the same time, by means of the opposed squeezing parts of the working surfaces of the drums of the said region being removed from each other by less than twice the thickness of the said sheets, the edges of the fragments of the said sheets and the baffle are extruded with each other to squeeze out the excess filling. This creates a closed test shell and an edge around the perimeter of the product - which allows traces of filling the casting site of the fragments that make up the shell, and in two places - the latter with a partition. By means of the squeezing parts of the working surfaces of the drums located around the cells that are located at a minimum distance from each other, the isolation of the isolated product by separation is achieved by squeezing taped tapes with the formation of fragments that make up the shell.
3) On forming drums located in close proximity to each other and rotating towards each other, at least one of which includes cells, more than two sheets of the latter should be fed from the dough rolling mechanism, the outer sheets of which serve to form the fragments that make up the shell, and the inner ones for the formation of one or more test partitions. Such a feed must be in the form of tapes with the formation of a gap between them, sufficient to accommodate the various channels of the meat feeder with outlet openings, so that all these tapes cover part of the cells. The filling should be fed into the molding and separation zone of the product, located near the place of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear speed of the cells located in this zone, towards the indicated location. The filling must be supplied immediately in the form of at least two separate different components in the direction of the cell or independently also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum. For this, the filling should be supplied respectively from the group of openings of the meat feeder located in the spaces between the tapes or from one or more groups of such openings located above one, several or all cells of the row. The various components to the stacker must be fed through different channels. Thus, near the indicated place, through the cells and the adjacent area of the working surface of the drum, isolation in the product of various portions of the filling is ensured - guaranteed cutting off the filling of the product with the filling. The final shaping of the outer surface of the product takes place there. And by means of the opposite parts of the working surfaces of the drums of the said region removed from each other by less than three times the thickness of the said sheets of the working surfaces of the drums of the drums, the edges of the fragments of the said sheets are extruded together with the extrusion of the filling to be squeezed out and with the formation of a closed test shell and edge along the perimeter of the product - allowing imprinting marks of the filling place. By means of the squeezing parts of the working surfaces of the drums located around the cells that are located at a minimum distance from each other, the isolation of the isolated product by separation is achieved by squeezing taped tapes with the formation of fragments that make up the shell.
Moreover, for all three methods, at least one hole-slot penetrating into the internal cavity of the product can be made at the place of casting of the fragments that make up the shell, and in some cases also the partitions - at the edge of the product. For this, a different removal of the working surfaces of the drums in the region of its compressing parts is provided, while the maximum such removal exceeds three thicknesses of the mentioned fragments, as a result of which an incomplete impression of the fragments and the partition is ensured.
The inventive food product may have the following composition:
- it should involve the use of dough intended for the manufacture of ravioli;
- each of the various servings of its filling should include a main component selected from the list: dairy products, namely: cheese, sour cream, cottage cheese, butter; meat products, namely: eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal; vegetables, namely: garden fruits and root crops, as well as greens and mushrooms; fruits, namely: edible fruits that are not related to vegetables, and berries, with any possible combinations of various servings;
- at least a couple of different servings should have a different composition;
- at least one of the portions of the specified pair must include one or more melted or one or more finely chopped and mixed products;
- the ratio of the volumes of any various portions of the filling should be in the range from 1:20 to 20: 1, and the ratio of the mass of the semi-finished product to the mass of its filling should be more than 1.05, but less than 3.5.
For the manufacture of the mentioned fragments that make up the shell, and the said test layers can use dough of various compositions. In this case, the composition of the dough can be determined by its predominant orientation when preparing it for coarse or fine flour and / or flour of different varieties and / or of various origins: rye, corn, wheat, oat, and / or with various additives: lean, salty, sweet, egg, and / or with additives of animal products and / or food coloring.
List of figures
The description is illustrated by four figures, which depict two variants of a two-chamber dumpling, corresponding to n.p. 7 claims.
The figures are given to explain how the alternative sign “... stuck together or through a test layer ...” n. 7 is consistent with a sign of the same n.p., suggesting the obligatory presence of a partition acting as the aforementioned layer.
Figure 1 presents a side view of one of the variants of the two-chamber dumpling, corresponding n.p. 7. This option is characteristic in that the layer is present in any area of the cast site.
Figure 2 presents a top view of the dumplings depicted in figure 1.
Figure 3 presents a side view of another variant of a two-chamber dumpling, corresponding n.p. 7. This option is characterized by the fact that in the place of the mold there is an area in which the layer is absent.
Figure 4 presents a top view of the dumplings depicted in figure 3.
The following notation is used in the figures:
1 - a fragment of the top sheet of dough;
2 - a partition acting as an interlayer;
3 - a fragment of the bottom sheet of dough;
4 - top portion of the filling;
5 - place casts of fragments of two sheets of dough through the interlayer;
6 - lower portion of the filling;
7 - the place of casting fragments of two sheets with each other.
From the figures it follows that with the obligatory presence of a partition in the place of the impression, fragments of two sheets of dough can be stuck together with each other, as well as through the layer, whereas in the extreme case - only through the layer.
Information confirming the possibility of carrying out inventions
In the materials presented, some concepts mean the following (see Explanatory Dictionary of the Russian Language edited by D.N. Ushakov, Moscow, LLC Astrel Publishing House, ACT Publishing House LLC, 2000).
“Shell” - a layer encircling, fitting something outside (Volume II, p. 685).
“Partition” is a light wall dividing the space into parts (Volume III, p. 113).
By “biting” in the application materials is meant a spectrum of tactile, acoustic, etc. sensations, as well as a figurative geometric perception of the product in the dynamics of its biting.
By “fullness” in the application materials is meant a spectrum of tactile sensations, as well as a figurative geometric perception of the product in statics before it is cracked.
The inventive food product from the test shell and various fillings can be arranged as follows.
It should be a semi-finished food product requiring heat treatment, subject to deep freezing and long-term storage. It should be made in the form of a dumpling with a closed test shell.
The product shell should consist of a pair of fragments of two sheets of dough stuck together or through a test layer, creating a place for the impression in the form of an edge. In this case, the presence of traces of the filling in such a place is allowed.
The filling of the product should include two or more servings served separately.
As a result of the separate serving, the servings will be partially or completely unmixed. Thus, they will be next to each other, for example, being separated by a partition. In other embodiments, various portions will either simply come in contact with each other, or one of them will be surrounded by the other, or they will be partially (in some part) mixed.
In the latter case, at least three areas will form, in the first of which there will be one serving, in the second - the other, and in the third - both servings simultaneously.
It is important that at least a couple of different servings should have a different composition. At the same time, at least one of them should include one or more melted or one or more finely chopped and mixed products.
The mass of the semi-finished product should be more than 0.2, but less than 110.0 g (good values - 1.0-20.0 g - correspond to the semi-finished product without partitions; optimal values are 1.5-8 g), and the ratio of the mass of the semi-finished product to the mass of its filling should be more than 1.05, but less than 3.50 (good values - 1.1-2.0; optimal values - 1.5-1.8).
The maximum size of the product, excluding the edge, can range from 6 to 50 mm.
The ratio of the volumes of any various servings of the filling can range from 1:20 to 20: 1.
The thickness of the test shell at the point of contact with the filling, excluding the edge, should not exceed 3 mm.
At least one of said meltable or finely chopped and mixed products may be of animal origin.
The product may include at least two different chambers formed by the test shell and the test partition, the contents of which are difficult to connect. At the same time, different chambers should be filled with different compositions of the filling portions.
The test partition at the point of separation of various portions of the filling may include at least one hole for dosed mixing the broth during final cooking.
The number of cameras mentioned can be selected from a number of 2, 3, ..., 5.
So, for example, the number of cameras may be 2.
In this case, the product may include a test surface with a closed surface, for example, entering the product in the form of a cylinder. Such a partition may contain one portion of the filling, which, outside the place of the mold, does not come into contact with the test shell, while another portion of the filling will be in contact with both the partition and the shell. The latter can enter the product, for example, by surrounding a partition.
In another design, with this number of cameras, the product should include a test partition that plays the role of an interlayer at the location of the impression. Then each of the chambers will be formed by one of the shell fragments of one of the two test sheets and the test partition itself.
The number of chambers can be more than 2, but less than 5. In this case, the product should include several test partitions, the number of which is one less than the number of chambers. And in this case, the partitions will fulfill the role of an interlayer in the place of the cast.
Two of the discussed chambers of such a multi-chamber dumpling will be formed by one of the fragments that make up the shell, and one of the partitions, each with its own, while the rest only with partitions.
The ratio of the thickness of the shell outside the cast to the thickness of the test septum can be in the range from 1: 1 to 1: 0.1.
The surface of the test septum can predominantly repeat the bends of the surface of the impression of fragments, and the shape of the product can be close to spherical. In this case, the product can easily be made mirror symmetric with respect to the plane repeatedly intersecting the place of casting of the fragments making up the shell. In this case, the test partition will mainly be located near the plane of such symmetry.
The product shell may have at least one opening for liquid to enter the product during its final preparation.
Mass production of such a product can be in the following three ways.
1. On forming drums located in close proximity to each other and rotating towards each other, at least one of which includes cells (then the second may have a cylindrical working surface), two sheets of the latter should be fed from the dough rolling mechanism.
The test should be in the form of tapes so that they cover part of the cells.
Simultaneously with the feed of the tapes to the formation and separation zone of the product, located near the place of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear speed of the cells located in this zone, a filling should be fed from the meat feeder towards the indicated location.
The filing should be carried out immediately in the form of at least two separate different components in the direction of one cell or independently also in the form of at least two separate different components in the direction of one, several or all cells located in a row along the axis of the drum.
For this, the feed should be carried out, respectively, from a group of openings of the meat feeder located close to each other or from one or more groups of such holes located above one, several, or all cells of the row.
At the same time, the various components must be connected to the meat feeder through various channels, and at least two openings not connected to each other must be used to release such components.
Near the indicated place, through the cells and the adjacent area of the working surface of the drum due to their rotation, provide isolation of various portions of the filling in the product - guaranteed to cut off the filling of its product.
There, as the drums rotate, the final shaping of the outer surface of the product is also carried out.
By means of the sheets of opposed pressing parts of the working surfaces of the drums of the said region that are removed from each other by less than twice the thickness of said sheets of the working surfaces of the drums of the drums, the edges of the fragments of sheets are cast together with the extrusion of excess filling. As a result, a closed test shell is created, as well as an edge along the perimeter of the product - a place of impression that allows traces of filling.
By means of the squeezing parts of the working surfaces of the drums located around the cells that are located at a minimum distance from each other, a separate product is isolated (obtaining a single product - dumplings) by separation by squeezing stuck together tapes with the formation of fragments that make up the shell, inside which there are portions of the filling.
At the location of the impression of the fragments that make up the shell - at the edge of the product - can make at least one hole, for example, in the form of a gap, penetrating into the internal cavity of the product. To do this, provide a different removal of the working surfaces of the drums in the region of its squeezing parts. In this case, the maximum value of such removal should exceed two thicknesses of fragments, as a result of which their incomplete impression will be ensured.
2. The filing can be carried out immediately in the form of only two different components. In this case, the various components can be separated by a test partition with a closed surface - one of the components can be enclosed in the internal cavity of such a partition, and the second can be located outside it.
To do this, the hole of the meat-feeder, from which one of the components is fed, should be surrounded by the hole from which the partition material is supplied, while the hole from which the other component is fed, should be located in the immediate vicinity of the holes mentioned first.
The very filing of the filling with the partition can be carried out in a manner similar to that presented for the first method.
With this method of product production, the casting sites of the fragments making up the shell will be adjacent in two places to the casting sites of the fragments with the partition.
Outside the location of the septum at the location of the impression of the fragments making up the shell, a hole-slot can be made.
3. From the dough rolling mechanism, more than two sheets of dough can be fed. In this case, the outer sheets (those that are fed directly to the drums, i.e., directly contact with them over the entire area of their working surface) will serve to form fragments that make up the shell, and the inner ones to form one or more test partitions.
The supply of more than two test tapes should be carried out with the formation of a gap between them, sufficient to accommodate the various channels of the meat feeder with outlet openings.
The filling is carried out from the group of openings of the meat feeder located between the tapes or from one or more groups of such openings located above one, several or all cells of the row.
By means of the opposed parts of the working surfaces of the drums removed from each other by less than three times the thickness of the said sheets, the edges of the fragments of the sheets are cast together (first with second, second with third, etc.).
To form a hole in the edge of the product, the maximum value of the removal of the corresponding parts of the working surface of the drums is provided, exceeding the total thickness of the sheets (usually not less than three times the thickness of the fragments making up the shell).
The inventive food product may have the following composition.
Its filling should include at least two servings, served separately without mixing.
As a result of such a serving, the portions of the filling will be partially or completely unmixed.
In this case, they will either be next to each other or in contact with each other, or one of them will surround the other, or they will be partially mixed.
The composition of the composition should include a dough intended for the manufacture of ravioli.
Each of the various servings of the filling should include a main component selected from the list: dairy products (cheese, sour cream, cottage cheese, butter); meat products (eggs, rabbit meat, beef, pork, lamb, horse meat, poultry, game, fish, seafood, amphibian meat, offal); vegetables (garden fruits and root crops, as well as greens and mushrooms); fruits (edible fruits not related to vegetables and berries).
It is important that at least a couple of different servings should have a different composition (any possible combinations of different servings are allowed), and at least one of them should include one or more melted or one or more finely chopped and mixed products.
The ratio of the volumes of any various portions of the filling should be in the range from 1:20 to 20: 1, and the ratio of the mass of the semi-finished product to the mass of its filling is more than 1.05, but less than 3.5.
For the manufacture of fragments that make up the shell, and test layers, dough of various compositions can be used.
In this case, the composition of the dough can be determined by its predominant orientation when preparing it for coarse or fine flour and / or flour of different varieties and / or of various origins: rye, corn, wheat, oat, and / or with various additives: lean, salty, sweet, egg, and / or with additives of animal products and / or food coloring.
The following examples of the claimed product can be given.
1. The shell (0.8 mm thick) of a spherical product (total weight - 20 g) - from dough prepared on the basis of wheat flour, the partition (0.4 mm thick) - from rye dough. One portion of the filling (weighing 8 g) includes mainly rabbit meat with various flavors, the other (weighing 5 g) - mashed cauliflower.
2. The shell of a spherical product is made from dough prepared on the basis of corn flour, and the partition is made from rye dough. One of the servings of the filling includes mainly cheese, the other - fish.
3. The shell of a spherical product is made of dough prepared on the basis of rye flour, the partition is made of oatmeal. One portion of the filling mainly includes horsemeat with various flavors, the other - spinach.
4. The product is in the form of a tape composed of identical square dumplings (weighing 4 g), the shell (0.6 mm thick) of which is made from oatmeal. One portion of the filling (weighing 3 g) includes mainly chopped eggs, the next is butter, the next is fried cabbage, the next is pork, then the toppings are repeated 5 times in this order (the total weight of the product is not more than 104 g).
5. The product is in the form of a spherical dumpling with three fillings, the shell of which is made from whole wheat flour. One portion of the filling of such dumplings includes mainly beef, the other - tomato paste, the third - pork.
6. A product in the form of dumplings, the shell of which is made from sweet oatmeal. One of the portions of the filling of such a dumpling includes mainly cottage cheese, the other - sour cream, the third - strawberries.
7. The product is in the form of dumplings (total weight - 45 g), containing inside the “main” filling the cylindrical partition inside which contains a portion of the filling. The shell (0.8 mm thick) of the product is made from oatmeal. The inner partition (0.4 mm thick) is made from cornmeal. The main portion of the filling (weighing 20 g) includes mainly sour cream sauce, the internal portion (weighing 10 g) - frog meat.
8. The product is in the form of dumplings containing a cylindrical partition inside the “main” filling, inside which a portion of the filling is contained. The dumplings shell is made from oatmeal. The inner partition is made of cornmeal. The main portion of the filling includes mainly sour cream sauce, the inside - horseradish.
9. A product in the form of dumplings containing inside the “main” portion of the filling a cylindrical partition, inside which another portion of the filling is contained. The shell of the product is prepared from rye flour finely ground. The inner partition is made of wheat flour. The main portion of the filling mainly includes cottage cheese, the inside - a mixture of Provencal herbs.
10. A product in the form of a dumpling (total weight - 20 g), consisting of four chambers, the shell of which (0.5 mm thick) is made from oatmeal. Some partitions are made from wheat flour, the rest are made from salted rye (the thickness of the partitions is 0.8 mm). One portion of the filling mainly includes beef liver, the other - spinach, the third - turkey meat, the fourth - pork (all portions of the same weight - 3 g).
11. The product is in the form of a dumpling, consisting of three chambers, the shell of which is made from wheat flour with egg supplement. Partitions are made from rye flour. One portion of the filling mainly includes lamb, the other - beef, the third - chopped cilantro.
12. The product is in the form of a dumpling, consisting of four chambers, the shell of which is made from tinted rye flour. Partitions are made from oatmeal. One portion of the filling mainly includes fish, the other - avocado, the third - shrimp, the fourth - scallop meat.
Here are other examples.
1. Dumplings with not completely divided fillings:
- finely ground wheat flour dough, filling - two servings: cherry jam 6 g and cottage cheese 8 g,
- rye flour dough 2 mm thick, filling - two portions: the first of cheese 5 g with garlic 3 g, the second of tomatoes 5 g and bell pepper 3 g,
- one half of the shell made from dough based on corn flour, the other from wheat with the addition of goose liver, the filling - two servings: minced mushroom 5 g and cheese 5 g.
2. Dumplings with an internal partition containing a portion of the filling:
- coarse rye dough, filling - two portions: spicy mayonnaise 3 g inside the septum and minced eggplant based on 7 g around this septum,
- dough made from wheat flour 0.5 mm thick, the filling - two servings: butter 3 g inside the partition and minced mushroom 10 g around this partition,
- wheat flour dough, filling - two servings: 5 g apple puree inside the septum and 5 g raspberry puree around this septum.
3) Dumplings with internal separate chambers with various portions of fillings:
- one half of the outer shell of dough based on rye flour 1 mm thick, the other on the basis of wheat flour 1 mm thick, and a partition of oat flour 0.5 mm thick, the filling - three servings: minced bean 5 g, minced marinated cucumbers 3 g and garlic sauce 2 g in the inner chamber,
- corn flour dough, filling - three portions: minced meat from pineapples 3 g, minced beef 5 g and paprika 1 g in the inner chamber,
- finely ground wheat flour dough, filling - three servings: minced oranges 2 g, minced chicken 5 g, 1 g brownie in the inner chamber.
Dumplings made in accordance with the above examples can be used both in whole and in pieces.
The relationship of the claimed technical result with the main distinguishing features (corresponding to independent claims. Claims) of the presented inventions is as follows.
The final isolation of various portions of the filling occurs during their long-term storage in frozen form, while from the point of view of “biting” and taste it is important that such isolation is best manifested during the heat treatment of the product immediately before use.
The joint placement of two different fillings in one dumpling in the form of material objects located in close proximity to each other allows to achieve a high probability of simultaneous destruction of the latter upon destruction under the pressure of the finished product itself, for example, boiled dumplings.
The presence of a product with only a test shell or, in addition, only a test layer (septum) ensures that the biting effort is concentrated on material objects representing various portions of the filling. The shell, unlike the test array, does not dampen the bite and does not lead it away from the denser components, allowing both toppings to be bitten simultaneously.
The presence of traces of filling at the casting site increases the likelihood of the connectedness of various chambers of dumplings, which increases the permeability of the test frame of the chambers for broth or oil, respectively, when cooking or frying the semi-finished product.
The design of the casting site of dumplings with various divided portions of the filling in the form of an edge reduces the likelihood of mixing the portions in case of separation by a partition during partial destruction of the semi-finished product during storage and transportation in frozen form.
The manufacture of the shell of dumplings with different divided portions of the filling from two sheets of dough allows you to control the interaction parameters of the fillings during the formation of the semi-finished product by varying the tension of their tension at the exit of the rolling, to minimize the likelihood of marriage due to rupture of the shells and pushing one filling to the other due to differences in their consistency or pressure at the outlet of the meat feeder.
Separate supply of various portions of the filling to the dumpling allows you to obtain the desired shape of the test shell by compensating for the differences in the physicomechanical properties of the various fillings.
Partial or complete non-mixing of various portions of the filling in the dumpling provides the possibility of their final mixing in the user's mouth.
The use of partitions in dumplings with various divided portions of the filling allows, without a noticeable increase in the mass of the dough, guaranteed to separate the latter from each other.
The contact of different portions of the filling of various compositions during the cooking process allows you to achieve a barely noticeable, subtle difference in the tastes of such portions.
Placing one of the portions around the other increases the likelihood of their joint destruction at the time of cutting the dumplings.
Partial mixing of different portions of the filling with different compositions allows you to get the number of flavor variations at least n-1 more than the number of fillings.
The difference in the composition of the various portions increases the likelihood of differences in their tastes after the final heat treatment.
Focusing on melted or finely chopped products allows you to create a wide base line of flavors.
Using the main distinguishing features of the proposed methods will allow 1) to quickly design low cost new equipment for the production of ravioli with various divided fillings, as well as 2) to use various high-performance old equipment with minimal rework.
Moreover, the claimed methods can reduce the marriage, achieve high reproducibility of the geometric parameters of the products, reduce the cost of setting up, achieve high variability of equipment settings for the production of a wide range of dumplings with various divided fillings.
Using the main distinguishing features of the composition allows you to create a wide range of dumplings with various divided portions of fillings with a wide range of tastes and bite.

Claims (23)

1. A method of manufacturing a food product from the dough shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, two sheets of the latter are fed from the dough rolling mechanism in the form tapes so that they cover part of the cells, while in the zone of molding and selection of the product, located near the place of maximum convergence of the working surfaces of the drums, mainly in the direction of linear speed and the cells located in this zone, in the direction of the specified place from the meat feeder serves filling, while this is served immediately in the form of at least two separate different components in the direction of one cell or independently also in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum, for which supply is carried out, respectively, from a group of close-up openings of the meat-feeder or from one or more groups of such openings, located laid over one, several or all cells of the row, while the various components are connected to the meat feeder through different channels and at least two openings are used to release such components, moreover, near the indicated place through the cells and the working area adjacent to them the surface of the drum provides isolation in the product of various portions of the filling - guaranteed cutting off the filling of the product with the filling, the final shaping of the outer surface of the product and by removed from each other by less than twice the thickness of the said sheets of opposing pressing parts of the working surfaces of the drums of the mentioned region, casting the edges of the fragments of the said sheets with each other, squeezing the excess filling and forming a closed test shell, as well as an edge along the perimeter of the product - allowing imprinting marks of the filling place, while through the squeezing parts of the working surfaces of the drums located around the cells, which are at a minimum distance from each other, you provide the division of a separate product by separation by squeezing stuck together tapes with the formation of fragments that make up the shell.
2. The method according to p. 1, characterized in that at the place of casting of the fragments that make up the shell - at the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, for which they provide different removal of the working surfaces of the drums in the area of its compressing parts despite the fact that the maximum such removal provides superior two thicknesses of the above fragments, resulting in an incomplete cast of fragments.
3. A method of manufacturing a food product from the test shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, two sheets of the latter are fed from the dough rolling mechanism in the form tapes so that they cover part of the cells, while in the zone of molding and selection of the product, located near the place of maximum convergence of the working surfaces of the drums, mainly in the direction of linear speed and the cells located in this zone, to the side of the indicated place, the filling is fed from the meat-feeder, while this is served immediately in the form of two different components in the direction of one cell or independently also in the form of two different components in the direction of one, several or all cells located in a row along the axis of the drum, while ensuring the separation of the various components of the test partition with a closed surface so that one of the components is enclosed in the internal cavity of such a partition, then as the second is outside such a cavity that they provide the environment for the openings of the meat-feeder from which the first component is fed, the hole from which the partition material is fed, and the location in the immediate vicinity of the hole mentioned by the last, the holes from which the second component is supplied, the feed itself respectively, from a group of openings of the meat feeder located close to each other or from one or more groups of such holes located above one, several, or all cells of the row, while the various components and the material of the test baffle are brought to the force-feeder through different channels, and near the indicated place, by means of the cells and the adjacent area of the working surface of the drum, different portions of the filling and baffle are isolated in the product - their guaranteed cutting off, the final shaping of the outer surface of the product and by means of spaced opposite less than twice the thickness of said sheets of opposed pressing parts of the working surfaces of the drum of the newly mentioned region, the impression of the edges of the fragments of the said sheets and the partition between each other with the extrusion of excess filling and with the formation of a closed test shell and edge along the perimeter of the product - allowing traces of filling the impression sites of the fragments making up the shell, and in two places - the latter with a partition, at that time how, through the squeezing parts of the working surfaces of the drums located around the cells, located at a minimum distance from each other, they ensure the isolation of a separate product by lasers by crushing taped tapes with the formation of fragments that make up the shell.
4. The method according to p. 3, characterized in that out of the location of the septum in the place of impression of the fragments that make up the shell - at the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, which provides different removal of the working surfaces of the drums in the region of its compressing parts, while the maximum such removal is provided by superior to the two thicknesses of the mentioned fragments, as a result of which an incomplete impression of the fragments is provided.
5. A method of manufacturing a food product from the dough shell and various fillings, which consists in the fact that at least one of them includes cells on the forming drums located in close proximity to each other and rotating towards each other, more than two sheets of the last are fed from the dough rolling mechanism, external of which serve for the formation of fragments making up the shell, and internal for the formation of one or more test partitions, and such a feed is carried out in the form of tapes with the formation of a gap between sufficient to accommodate the various channels of the meat-feeder with outlet openings, so that all these tapes cover part of the cells, while to the formation and separation zone of the product located near the point of maximum approximation of the working surfaces of the drums, mainly in the direction of the linear velocity of the cells located in this the area, in the direction of the specified place from the meat feeder serves filling, while it is served immediately in the form of at least two separate different components in the direction of the cell or independently also in in the form of at least two separate different components in the direction of one, several or all cells arranged in a row along the axis of the drum, for which supply is carried out respectively from the group of openings of the meat feeder located in between the tapes or from one or more groups of such holes located above one, by several or all cells of the row, while the various components are connected to the meat feeder through various channels, and near the indicated place by means of the cells and the work area adjacent to them whose drum surfaces provide isolation in the product of various portions of the filling - guaranteed cutting off the filling of the product with the filling, the final shaping of the outer surface of the product and, by means of spaced apart less than three times the thickness of the said sheets of the opposite parts of the working surfaces of the drums of the mentioned area, a cast of the edges of fragments of the said sheets between by squeezing out the excess filling and with the formation of a closed test shell and edge around the perimeter of the product - tolerance conductive traces filling space molds, and means disposed around portions of cells was transferred by the working surfaces of the drum, are at a minimum distance from each other, provide product selection isolated by separation by kinked cobbled together to form ribbons fragments constituting the shell.
6. The method according to p. 5, characterized in that at the place of casting of the fragments making up the shell and the septum - on the edge of the product - perform at least one hole-slot penetrating into the internal cavity of the product, for which they provide different removal of the working surfaces of the drums in the region of its compressing parts, while the maximum such removal is provided by superior to the three thicknesses of the mentioned fragments, as a result of which an incomplete cast of the septum fragments is provided.
7. A food product from the test shell and various fillings, characterized in that it is subject to deep freezing and long-term storage, involving the heat treatment of a semi-finished food product made in the form of dumplings or dumplings with a closed test shell made of stuck together or through a test layer with the formation of a place of imprint that allows traces of filling in the form of an edge of fragments of two sheets of dough, with a filling that includes two or more unmixed portions next to each other through a partition that plays the role of the aforementioned layer at the indicated location of the cast, despite the fact that at least a pair of different portions has a different composition, and at least one of the portions of such a pair includes one or more melted or one or more finely chopped and mixed foods.
8. The product according to p. 7, characterized in that its mass is more than 0.2, despite the fact that its maximum size excluding the mentioned edge is in the range from 6 to 50 mm, and the ratio of its mass to the mass of its filling is more than 1, 05, but less than 3.5, while the ratio of the volumes of any various portions of the filling lies in the range from 1:20 to 20: 1, and the ratio of the thickness of the shell, which is in the contact area with the filling, not including the mentioned edge, is no more than 3 mm, to the thickness test septum is in the range from 1: 1 to 1: 0.1.
9. The food product according to claim 7, characterized in that the test partition at the point of separation of various portions of the filling includes at least one hole.
10. The food product according to claim 7, characterized in that it includes at least two different chambers formed by the test shell and the test partition, the connection of the contents of which is difficult, while the various chambers are filled with different filling portions.
11. The food product according to p. 10, characterized in that the number of its chambers is selected from a number of 2, 3, ..., 5.
12. A food product according to claim 11, characterized in that the number of its chambers is 2, for which it includes one test partition, and each of the chambers is formed by one of the shell fragments of one of the two test sheets, and the test partition itself.
13. The food product according to p. 12, characterized in that the surface of its test septum mainly repeats the bends of the surface of the impression of the above-mentioned fragments that make up the shell.
14. The food product according to p. 12, characterized in that its shape is close to spherical and at the same time it is made mirror symmetric with respect to the plane repeatedly intersecting the mentioned location of the mold, whereas the test partition is mainly located near the plane of such symmetry.
15. A food product according to claim 11, characterized in that the number of its chambers is more than 2, but less than 6, for which it includes several test partitions, the number of which is one less than the number of chambers and two of the discussed chambers are formed by one of the mentioned fragments shell, and one of the partitions, each with its own, while the rest - only partitions.
16. The food product according to p. 11, characterized in that the number of its chambers is 2 and at the same time it includes a test partition with a closed surface, comprising one portion of the filling, which is not in contact with the test shell outside the mold, while the other portion the filling is in contact with both the septum and the shell.
17. The food product according to any one of paragraphs. 7-16, characterized in that its shell has at least one hole designed to penetrate into the liquid product during its final preparation.
18. A food product from the test shell and various fillings, characterized in that it is subject to deep freezing and long-term storage, involving the heat treatment of a semi-finished food product, made in the form of dumplings or dumplings with a closed test shell made of stuck together with the formation of traces fillings of the casting site in the form of an edge of fragments of two sheets of dough, with a filling comprising two or more partially or completely unmixed portions in contact with one of the portions next to each other next to each other or with the environment of one of them one another, or when partially mixed, despite the fact that at least a pair of different portions has a different composition, and at least one of the portions of such a pair includes one or more melted or one or more finely chopped and mixed products, while the mass of the product is more than 1, but less than 20 g, the ratio of its mass to the mass of its filling is more than 1.05, but less than 3.5, and the ratio of the volumes of any different fillings ranges from 1:20 d 20: 1, with the thickness of the test membrane in contact with the stuffing excluding said edges is not more than 3 mm.
19. A food product according to claim 18, characterized in that at least one of the aforementioned melted or finely chopped and mixed products is of animal origin.
20. The food product according to p. 18, characterized in that its shape is close to spherical.
21. The food product according to any one of paragraphs. 18-20, characterized in that its shell has at least one hole designed to penetrate into the liquid product during its final preparation.
22. A food product from the test shell and various fillings, which involves the heat treatment of a semi-finished food product, subject to deep freezing and long-term storage, made in the form of dumplings or dumplings with a closed test shell from a pair of stuck together with each other through a test layer with the formation of traces of filling places of the mold in the form of the edge of fragments of two sheets of dough, with a filling that includes at least two servings, served separately without mixing, which is reflected in the find Denia portions adjacent to each other through a partition, comprising the dough intended for the manufacture of ravioli or dumplings, whereas each of the various portions of the filling comprises a major component selected from the list: cheese; sour cream; cottage cheese; oil; eggs rabbit meat; beef; pork; mutton; horsemeat; bird / game; amphibian meat; offal; Fish and seafood; fruits and root crops; as well as greens and non-vegetable mushrooms / berries, and berries, with any possible combinations of different portions and despite the fact that at least a couple of different portions have a different composition, and at least one of the portions of such a pair includes one or more melted or one or more finely chopped and mixed products, while the ratio of the volumes of any various portions of the filling is in the range from 1:20 to 20: 1, and the ratio of the mass of the semi-finished product to the mass of its filling is more than 1.05, but less 3,5.
23. The food product according to p. 22, characterized in that for the manufacture of the said fragments that make up the shell, and the said test layers, dough of various compositions is used, determined by the predominant orientation to the coarse or fine flour, and / or flour of different varieties and / or different origin: rye, corn, wheat, oat, and / or with various additives.
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Publication number Priority date Publication date Assignee Title
RU2613449C1 (en) * 2015-09-29 2017-03-16 федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for producing pelmeni enriched with fish raw material
RU2614372C1 (en) * 2015-10-05 2017-03-24 федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for producing pelmeni enriched with fish raw material

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