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 PDF

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Publication number
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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Russia
Prior art keywords
dough
filling
production
pieces
tertiary processed
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RU2015118677/13A
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Russian (ru)
Inventor
Нина Юрьевна Потапова
Георгий Автономович Белозеров
Олег Иванович Квасенков
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Федеральное государственное бюджетное научное учреждение Всероссийский научно-исследовательский институт холодильной промышленности
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Priority to RU2015118677/13A priority Critical patent/RU2597194C1/en
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Publication of RU2597194C1 publication Critical patent/RU2597194C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production of tertiary processed food from dough with filling. Proposed is a method for production of tertiary processed pelmeni envisaging preparation of dough and filling, moulding the filling into the dough, deep-fat frying, cooling and packing in an oxygen-free medium into containers from heat-resistant material, herewith prior to forming the filling into it the dough is rolled, cut into pieces and perforated, herewith the dough cutting into pieces and perforation is performed simultaneously or perforation of the dough is done before cutting it into pieces.
EFFECT: invention ensures reduction of dough gassiness and cracking during frying.
1 cl

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.

Claims (1)

Способ получения пельменей 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, при этом перед формованием в него начинки тесто раскатывают, нарезают на заготовки и перфорируют, причем нарезание теста на заготовки и перфорирование осуществляют одновременно или перфорирование теста осуществляют перед его нарезанием на заготовки. A method of producing instant dumplings, which includes preparing dough and fillings, molding the filling into dough, deep-frying, cooling and packing in an oxygen-free environment in a container made of heat-resistant material, while before forming into it, the dough fillings are rolled, cut into blanks and punched, and cutting the dough into blanks and punching is carried out simultaneously or punching the dough is carried out before cutting it into blanks.
RU2015118677/13A 2015-05-20 2015-05-20 Method for production of tertiary processed food from dough with filling RU2597194C1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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