RU2597194C1 - Method for production of tertiary processed food from dough with filling - Google Patents
Method for production of tertiary processed food from dough with filling Download PDFInfo
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- RU2597194C1 RU2597194C1 RU2015118677/13A RU2015118677A RU2597194C1 RU 2597194 C1 RU2597194 C1 RU 2597194C1 RU 2015118677/13 A RU2015118677/13 A RU 2015118677/13A RU 2015118677 A RU2015118677 A RU 2015118677A RU 2597194 C1 RU2597194 C1 RU 2597194C1
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Abstract
Description
Изобретение относится к технологии производства изделий из теста с начинкой типа вареников или пельменей быстрого приготовления.The invention relates to a technology for the production of dough products with a filling such as dumplings or instant dumplings.
Известен способ получения изделий из теста с начинкой быстрого приготовления, предусматривающий подготовку теста и начинки, формование начинки в тесто, обжаривание во фритюре, охлаждение и фасовку в бескислородной среде в тару из термостойкого материала (RU 2259743 С1, 2005).A known method of producing dough products with instant filling, comprising preparing dough and filling, molding the filling into dough, deep-frying, cooling and packing in an oxygen-free environment in a container made of heat-resistant material (RU 2259743 C1, 2005).
Недостатком этого способа является вспучивание и растрескивание теста в процессе обжаривания.The disadvantage of this method is the expansion and cracking of the dough during the frying process.
Техническим результатом изобретения является сокращение вспучивания и растрескивания теста в процессе обжаривания.The technical result of the invention is to reduce the swelling and cracking of the dough during the frying process.
Этот результат достигается тем, что в способе получения изделий из теста с начинкой быстрого приготовления, предусматривающем подготовку теста и начинки, формование начинки в тесто, обжаривание во фритюре, охлаждение и фасовку в бескислородной среде в тару из термостойкого материала, согласно изобретению перед формованием в него начинки тесто раскатывают, нарезают на заготовки и перфорируют.This result is achieved by the fact that in the method for producing dough products with instant filling, comprising preparing dough and filling, molding the filling into dough, deep-frying, cooling and packing in an oxygen-free medium into a container made of heat-resistant material, according to the invention, before molding into it the dough toppings are rolled out, cut into billets and perforated.
Вариантами воплощения настоящего изобретения предусмотрено одновременное нарезание и перфорирование теста или перфорирование теста перед нарезанием.Embodiments of the present invention provide for simultaneous cutting and punching of dough or punching of dough before cutting.
Способ реализуется следующим образом.The method is implemented as follows.
Тесто и начинку изготавливают по любой известной технологии и любой известной рецептуре, например, для вареников или пельменей.The dough and filling are made according to any known technology and any known recipe, for example, for dumplings or dumplings.
Подготовленное тесто раскатывают, а затем нарезают на заготовки и перфорируют в любой последовательности или одновременно.The prepared dough is rolled out, and then cut into blanks and perforated in any sequence or at the same time.
Начинку формуют в перфорированные тестовые заготовки и зажимают их по краю.The filling is formed into perforated dough pieces and clamped along the edge.
Полученные изделия обжаривают во фритюре, охлаждают и фасуют в бескислородной среде, например под азотом или под вакуумом, в тару из термостойкого материала, например "Майлар", с получением целевого продукта.The resulting products are deep-fried, cooled and packaged in an oxygen-free environment, for example under nitrogen or under vacuum, in a container of heat-resistant material, such as Mylar, to obtain the target product.
Для подтверждения достижения указанного технического результата изготавливают изделия с одинаковой рецептурой теста и начинки в перфорированном тесте по описанной технологии и неперфорированном тесте по наиболее близкому аналогу. Результат фиксировали визуально. Готовые изделия по наиболее близкому аналогу в 100% случаев имели вспученное тесто и 43-56% растрескавшееся и частично раскрошенное. Изделия по предлагаемому способу не имели указанных дефектов внешнего вида.To confirm the achievement of the specified technical result, products with the same recipe and fillings are made in a perforated test according to the described technology and an unperforated test according to the closest analogue. The result was recorded visually. Finished products according to the closest analogue in 100% of cases had expanded dough and 43-56% cracked and partially crumbled. Products according to the proposed method did not have these appearance defects.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2015118677/13A RU2597194C1 (en) | 2015-05-20 | 2015-05-20 | Method for production of tertiary processed food from dough with filling |
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RU2015118677/13A RU2597194C1 (en) | 2015-05-20 | 2015-05-20 | Method for production of tertiary processed food from dough with filling |
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RU2597194C1 true RU2597194C1 (en) | 2016-09-10 |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6203828B1 (en) * | 1999-12-03 | 2001-03-20 | Rich Seapak Corporation | Method for forming a filled dough product |
RU2259743C1 (en) * | 2004-08-03 | 2005-09-10 | Мамиконян Мушег Лорисович | Fast-cook food product "razogrill" and method for producing the same |
RU2277338C2 (en) * | 2001-11-06 | 2006-06-10 | Сергей Дмитриевич Рылов | Method for preparing of products from dough |
RU84677U1 (en) * | 2007-10-04 | 2009-07-20 | Владимир Содномович Хонихоев | PIE |
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2015
- 2015-05-20 RU RU2015118677/13A patent/RU2597194C1/en not_active IP Right Cessation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6203828B1 (en) * | 1999-12-03 | 2001-03-20 | Rich Seapak Corporation | Method for forming a filled dough product |
RU2277338C2 (en) * | 2001-11-06 | 2006-06-10 | Сергей Дмитриевич Рылов | Method for preparing of products from dough |
RU2259743C1 (en) * | 2004-08-03 | 2005-09-10 | Мамиконян Мушег Лорисович | Fast-cook food product "razogrill" and method for producing the same |
RU84677U1 (en) * | 2007-10-04 | 2009-07-20 | Владимир Содномович Хонихоев | PIE |
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Effective date: 20170521 |