RU2794573C1 - Method for producing “double cheburek” ready-made frozen second courses in dough - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the production of ready-made frozen second courses in dough. A method is proposed for the production of a product from dough with a filling, which includes the following steps: a) preparation of a filling, including fillings from uniformly mixed components, which are cooled to a temperature of -4 to -2°C, wherein the filling includes meat and/or chicken and/or by-products filling with or without the addition of cracklings, smoked meats, vegetables, mushrooms, cereal products, or curd filling, and/or a sweet filling, and/or custard with or without the addition of fruits, berries, candied fruits, dried fruits, chocolate products; stuffing from cereal products with or without the addition of meat, chicken, cracklings, smoked meats, vegetables, mushrooms, dried fruits; stuffing of mushrooms and/or vegetables with or without meat, chicken, cracklings, smoked meats; stuffing from fruits and/or berries with or without addition of nuts, chocolate, candied fruits; cheese filling with or without the addition of cracklings, smoked meats, vegetables, mushrooms, nuts; stuffing from fish and/or seafood with or without the addition of vegetables, mushrooms, cereal products; stuffing from stewed, fried, pickled, salted vegetables; b) preparation of a dough piece from flour of the highest grades of grain crops; c) shaping the product in the dough to centre the filling in the form of a stuffed product with a filling in a dough shell; d) heat treatment of the product obtained in step c) until ready by boiling at a temperature of 90-98°C for 8-15 minutes, or steaming, or deep-frying, which is carried out at a temperature of 150-200°C for 2-4 min; f) forming the product from dough with a filling in the form of a crescent, rectangle, triangle, ellipse; f) applying breading and liaison to the resulting stuffed dough product; g) deep-frying at a temperature of 150-200°C for 2-4 minutes until cooked; h) freezing at -30 to -25°C for 30-60 minutes; and i) packing the finished product into a container; at the same time, during forming at stage e), the filling is applied to the sheet of the dough piece in portion-wise layers, and the product in the dough obtained at stage d) is laid out in the centre, and then the filling is again applied in portion-wise layers, and after that, a dough sheet is also fed on top of all layers of fillings, so that the edges of the dough sheets coincide, and the number of layers of the filling is from 2 to 5.

EFFECT: obtaining a multi-layer dough product with a filling with improved technological and organoleptic properties with a shelf life of at least 6 months.

1 cl, 2 dwg, 2 tbl, 2 ex

Description

Technical field

The invention relates to the food industry, in particular to a method for the production of ready-made frozen second courses in dough, frozen. The product is a multi-layer dough product with filling.

Prior Art

From the prior art, methods for preparing dough products are known, incl. with stuffing. So, from the patent RU 2747865 "Method for the production of steamed dumplings", a method for the production of a molded product from dough with filling is known, including the steps:

- preparation of a filling consisting of minced meat and/or chicken and/or vegetable;

- preparation of a test casing from flour of the highest grades of grain crops;

- formation of the product from the shell and filling;

- applying to the surface of the product frying oil selected from the group including sunflower, corn, rapeseed;

- steaming the product until cooked;

- freezing;

- packaging of the product in a container.

The technical result consists in increasing the shelf life and increasing the integrity of the dough sheet during reheating and cooking.

It is also known to manufacture frozen dishes of the cheburek (dumplings) type from patent RU 2573317 “Molded meat product in a dough shell, sprinkled with breading, and a method for producing it”, which is as follows: a meat component is made, molded, dough is made, the molded meat component is covered with dough , breaded, cooked and frozen, characterized in that the body of the molded meat component is covered with cooked tempura dough, lezonized with cooked lezon, breaded, again lezonized with cooked lezon, breaded, then deep-fried once for 3-5 minutes until golden brown and thrown on a sieve to remove excess oil, the fried finished product is frozen, it also differs in the meat component, which is made by loading the following ingredients into the meat mixer in stages: ice, prepared and chopped protein texturate, beef and / or pork, and / or minced chicken, chopped bacon, salt, hydrated spice mixture, and/or wheat fiber, and/or semolina and mix for about 5-7 minutes, add chopped onion, and/or garlic, and/or black pepper, and/or red pepper and mix in in both directions until smooth, stand, form, tempura dough is made by loading the following ingredients into the mixer in stages: premium flour, melange, vegetable oil, water, salt, dough improver, mix, lezon is made as follows: pour into the lezon mixer water, turn on, add flour and salt, mix until completely dissolved. The technical result of this method is to obtain a product that can be heated in a microwave oven for 2-3 minutes for consumption, while the product does not lose its taste properties during storage and reheating.

However, this method involves obtaining products that include a portion of the filling enclosed in a test shell, while the product is not multi-layered.

From patent RU 2508643 "Method of making stuffed dough products and a product made in this way" there is a method for making stuffed dough products, which involves kneading and laying out the dough in the form of ribbons with the formation of a test partition placed inside the body of each product, and with the formation a closed test shell with the same partition dividing the internal space of the body of the product into upper and lower chambers filled with filling, characterized in that each product is given a layered shape, for which four test layers are included in its composition, namely the upper and lower layers of the shell and the first and second layers of the partition, and the content of structural elements by weight is taken,%: the upper layer of the shell 15, the filling of the upper chamber 20, the first layer of the partition 15, the second layer of the partition 15, the filling of the lower chamber 20, the lower layer of the shell 15 or the upper layer of the shell 20 , upper chamber filling 15, first baffle layer 10, second baffle layer 10, lower chamber filling 25, lower shell layer 20, or upper shell layer 15, upper chamber filling 25, first baffle layer 10, second baffle layer 10, lower chamber filling 25, lower shell layer 15, or upper shell layer 10, upper chamber filling 25, first baffle layer 8, second baffle layer 10, lower chamber filling 35, lower shell layer 12, or upper shell layer 10, upper chamber filling 30, first partition layer 10, the second partition layer 10, the filling of the lower chamber 30, the lower layer of the shell 10. The technical result of this method is to ensure the versatility and efficiency of the technology of manufactured products, as well as a greater variety of their taste qualities and shades, providing for an increase in consumer demand for such products and ways to export it.

According to the description, this method involves the manufacture of a "two-chamber" product with different or identical fillings, but this method cannot be used to produce a multilayer product with more than 2 types of beginnings.

Thus, it is necessary to develop a method that could make it possible to obtain a product that includes a test layer or shell and several types of fillings.

Description of the invention

According to the present invention, a method is provided for the production of a molded product from dough with a filling, including the steps:

a) Preparation of filling blanks, including filling based on meat, fish, cottage cheese, cheese, vegetables, fruits, berries, nuts, cereals;

b) Preparation of a dough piece for the shell of flour of the highest grades of grain crops;

c) Forming the stuffing article to obtain the finished product in the stuffing dough;

d) Heat treatment of the resulting finished product in the filling dough until done;

f) Forming the product;

f) Application of breading and ice cream to the product;

g) Deep frying;

h) Freezing the finished product;

i) Packing the product in a container;

at the same time, at stage e), the filling is applied to the dough piece in portions in layers, and the finished product is laid out in the center in the dough for the filling, and then the filling is again applied in portions in layers, and a dough piece is fed on top of all layers of fillings, so that the edges of the dough pieces of one product matched.

At the same time, the filling can be varied. For example, in one of the variants of the method according to the invention, the filling blank is selected from the group including the following types of fillings: meat and/or chicken fillings and/or offal with or without the addition of cracklings, smoked meats, vegetables, mushrooms, various cereal products ; curd filling and / or other sweet fillings and / or custard with or without the addition of: various fruits, berries, candied fruits, dried fruits, chocolate products; fillings from cereal products with or without additions: meat, chicken, cracklings, smoked meats, vegetables, mushrooms, dried fruits; stuffings from mushrooms and / or vegetables with or without additions: meat, chicken, cracklings, smoked meats; fillings from fruits and / or berries with or without additions: nuts, chocolate, candied fruits; cheese filling with or without addition: cracklings, smoked meats, vegetables, mushrooms, nuts; fish and / or seafood fillings with or without vegetables, mushrooms, various cereal products; stuffings from stewed, fried, pickled, salted vegetables;

According to another embodiment of the method, in step d) the heat treatment is carried out in the form of boiling or frying. At the same time, cooking should be carried out at a temperature of 90-98°C for 8-15 minutes or steamed, and frying the product for filling in deep fat should be carried out at a temperature of 150-200°C for 2-4 minutes.

Additionally, in one embodiment, in step e), the product is shaped into a crescent, rectangle, triangle, ellipse shape. In another embodiment, in step g), deep frying is carried out at a temperature of 150-200° C. for 2-4 minutes until done. In another embodiment, stage h) is carried out at a temperature of minus 30...minus 25°C for 30-60 minutes.

In addition, the present invention provides a stuffed molded product obtained by the process of the invention for instant preparation. At the same time, the product may contain several layers or portions of the filling, for example, from 2 to 5.

The objective of the present invention is to develop a method for the production of a multi-layer dough product, which would contain fillings of various types or filling layers of various thicknesses.

The technical result of the present invention is to reduce the amount of discarded multilayer product and obtain a product with improved technological and organoleptic properties when obtaining a product with several layers of filling, filling layers of various types, with a shelf life of at least 6 months. The technical result is achieved by performing the steps according to the method proposed in the present invention.

Description of figures

On FIG. 1 shows the production process of the finished frozen second course in the test according to the invention, in the form of a flow chart.

On FIG. 2 shows a diagram of the finished product in the form of a crescent, a section of the finished frozen dish is shown, indicating the layers.

Detailed description of the invention

According to the invention, a method for producing a molded dough product with a filling includes the following steps:

a) Preparation of filling blanks, including filling based on meat, fish, cottage cheese, cheese, vegetables, fruits, berries, nuts, cereals;

b) Preparation of a dough piece for the shell of flour of the highest grades of grain crops;

c) Forming the stuffing article to obtain the finished product in the stuffing dough;

d) heat treatment of the resulting finished product in the filling dough until done;

f) Forming the product;

f) Application of breading and ice cream to the product;

g) Deep frying;

h) Freezing the finished product;

i) Packaging of the product in a container.

At the same time, at stage f), the filling is applied to the dough piece in portions, and the finished product is laid out in the center in the dough for the filling, and then the filling is again applied in portions, and the dough piece is fed on top of all layers of fillings, so that the edges of the dough pieces are one product matched.

The filling can be varied, for example, it can be selected from the following options:

- Meat filling: selected from meat and/or chicken and/or by-products with or without addition: cracklings, smoked meats, vegetables, mushrooms, various cereal products;

- Curd filling and / or other sweet fillings and / or custard with or without the addition of: various fruits, berries, candied fruits, dried fruits, chocolate products;

- Filling from cereals: from cereal products with or without additions: meat, chicken, cracklings, smoked meats, vegetables, mushrooms, dried fruits;

- Stuffing of mushrooms and / or vegetables with or without additions: meat, chicken, cracklings, smoked meats;

- Fruit filling: fillings from fruits and / or berries with or without additions: nuts, chocolate, candied fruits;

- Cheese filling with or without the addition of: cracklings, smoked meats, vegetables, mushrooms, nuts;

- Stuffing of fish and / or seafood with or without addition:

vegetables, mushrooms, various cereal products;

- Vegetable stuffing from stewed, fried, pickled, salted vegetables.

The preparation of the filling blank is carried out in a suitable way for this: by preparing all the components, washing, removing impurities, impurities, rejecting raw materials, grinding raw materials, adding additives (spices, sugar, excipients) according to the recipe, uniform mixing, possibly cooling to the temperature of the bunker, dosing device or to maintain consistency.

Next, a dough piece is prepared for the shell of flour of higher grades of cereals (stage b)). The flour for preparing the dough piece for the shell may be wheat flour, buckwheat flour, corn flour and other types of flour. Flour of the highest grades of grain crops for dough preparation can be replaced with durum wheat flour partially or completely, vitreous wheat flour partially or completely. The flour for making the dough piece for the shell may have different values, but it is preferable that the gluten content of the flour is more than 28%, and the extensibility is more than 20 cm.

The dough piece for the casing is a dough that is well mixed and has a uniform consistency. It is preferable that the consistency in the form of crumbs includes 70-75% flour, 20-30% drinking water, 1-5% egg melange, 1-2% salt, 0.1-0.5% vegetable oil, 0. 1-0.5% yeast, 1-2% sugar (by weight). More preferably, the crumble consistency includes 73% flour, 25-26% drinking water, 3% egg melange (0.2% potato flakes or cottage cheese, or without them depending on the recipe), 1.5% cooking salt, 0.3% vegetable oil, 0.2% yeast, 1.2% sugar (by weight).

The amount of prescription water may differ depending on the grade, quality and physico-chemical parameters of the flour used. It is possible to prepare a dough piece for the shell without the use of table salt, but this should be taken into account when preparing the fillings. Instead of melange or table eggs, it is allowed to use dry egg powder in the amount of 25-30% of the applied melange. It is also possible to knead the dough piece (shell) without the use of egg products, with or without dough improvers and food additives to impart the necessary organoleptic and physico-chemical properties.

The dough piece for the shell is kneaded in continuous or automatic mixers for 8-20 minutes, depending on the modification of the dough mixer.

After the preparation process, the dough pieces for the casing are sent for molding.

Forming of the product for the filling occurs automatically or on extrusion or drum-type devices, depending on the chosen technology. Further, the resulting product for the filling is subjected to heat treatment by deep-frying until cooked at a temperature of 150-200°C for 2-4 minutes. The frying of the product can also be replaced by cooking readiness at a temperature of 90-98 ° C for 8-15 minutes. For deep frying, frying oil can be used, which, as a rule, is a vegetable oil: sunflower, corn, rapeseed. The main difference between frying oils and cooking oils is that frying oils contain a minimum amount of cholesterol, do not foam during frying, do not lose their properties at temperatures up to 200 ° C, and can give foods an appetizing ruddy crust.

The resulting product can have any shape, such as crescent, rectangle, triangle, ellipse.

Further, using a dosing device, the first layer of filling is applied to the tape of the dough sheet in a portionwise thin layer, using the second dosing device, the second layer of filling is applied, so that the first and second fillings are strictly under each other. In the middle of the resulting semi-finished product, a pre-prepared "finished product in the dough for the filling" is introduced. This product is the product obtained in step d) by heat treatment and is a product with minced meat or other type of filling in a dough shell.

Next, a third layer of filling is applied to the surface of the “finished product for filling”. Also, in addition, it is possible to apply the fourth and fifth layers of fillings, depending on the recipe of the product. On top of all the fillings, a dough sheet is fed so that the edges of the dough sheets coincide. Further, the resulting product is fed to the device, where the product acquires the required shape (ellipse, triangle, crescent, rectangle).

At the next stage, breading is applied to the resulting product by applying a lezon and a breading mixture. The breading mixture may include wheat flour, cereals (for example, oatmeal, semolina and others), edible wheat bran, crackers. Liezon is a liquid mixture of eggs or egg powder, milk or milk powder, cream, water, with the possible addition of salt.

At the next stage, the resulting multilayer product is deep-fried, for example, at a temperature of 150-200°C for 2-4 minutes until cooked. Further, the product is freezing of the finished product, preferably at a temperature of minus 30...minus 25°C, for 30-60 minutes. The temperature of the product at the outlet after freezing should not exceed minus 18°C. The product is packaged in containers, labeled and stored. If it is necessary to eat the product, the product is taken out of the freezer and heated in the oven, in the microwave oven or on the stove.

The product obtained in this way has high palatability, excellent appearance even after reheating, as well as a juicy rich taste and a shelf life of at least 8 months.

Further, the proposed invention will be illustrated by examples, which are not intended to limit the scope of the proposed invention.

Examples

Example 1

Preparation of the product according to the proposed method

The product, which includes 4 layers of filling: inside - minced meat with spices, outside in layers, the first layer is meat pieces of beef and pork with spices, the second layer is marinated vegetables with onions, was produced according to the scheme shown in Fig. 1.

The preparation of fillings for ready-made second courses frozen was carried out by preparing all the components, weighing the raw materials and ingredients, grinding the raw materials on a top with a lattice diameter of 5-8 mm. Mixing of raw materials was carried out in a mixer in both directions until all components were evenly distributed within 5-10 minutes. The blanks for the filling were cooled to a temperature of minus 4 ... minus 2°C.

Further, a test piece was prepared for the shell from the flour of the highest grades of cereals, in particular, from wheat flour. The flour had indicators: the gluten content was more than 28% and the extensibility was more than 20 cm.

The shell test piece was dough that was well mixed. The texture in the form of crumbs included (by weight) 73% flour, 25-26% drinking water, 3% egg melange (0.2% potato flakes or cottage cheese, or without them depending on the recipe), 1.5% cooking salt, 0.3% vegetable oil, 0.2% yeast, 1.2% sugar. The flour for dough preparation had a temperature of 19 ± 1 °C. The humidity of the finished test piece for the shell was 35-37%. The test piece for the casing was kneaded in continuous or automatic mixers for 8-20 minutes. Next, the workpiece was sent for molding. The molding of the product for the filling was carried out automatically on extrusion or drum-type apparatuses, depending on the chosen technology. The next stage of heat treatment was carried out by boiling at a temperature of 90-98°C for 8-15 minutes. This step could be replaced by deep frying the stuffing product at 150-200° C. for 2-4 minutes until done.

Next, the product was molded in the shape of a crescent. Molding in the form of an ellipse, a triangle, etc. is possible. A dough piece was automatically fed into the accumulative hopper of the dough sheeter. Previously, a uniform layer of flour was applied to the conveyor belt using a flour duster, if necessary, to prevent the dough from sticking to the conveyor belt, then a dough sheet 24-40 mm thick was evenly fed onto the conveyor belt through the nozzle of the machine. Using a revolver-type dough sheeter, the dough layer was rolled out into a thinner dough sheet of 1–3 mm. This dough was relaxed with a roller that rotated perpendicular to the direction of the dough sheet. Using a dosing device, the first layer of filling was applied to the tape of the dough sheet in a portionwise thin layer, using the second dosing device, the second layer of filling was applied, so that the first and second fillings were strictly under each other. A pre-prepared “finished product in the dough for the filling” was placed in the center of the blank from the dough and fillings with a special dosing device or manually. This product is the product obtained in the step above by heat treatment, and is a product with minced meat or other type of filling in a dough shell. On top of all the fillings, a test sheet was fed using a conveyor belt so that the edges of the test sheets matched. This semi-finished product was fed along the conveyor belt to the stamping module, where the semi-finished product acquired the required crescent shape, the remnants of the dough sheet are removed from the conveyor belt by special guides.

Next, breading was applied to the product by sequentially passing the product along the conveyor belt through the lezon and the breading mixture, and deep-frying was carried out at a temperature of 150-200°C for 2-4 minutes until cooked. The resulting product was frozen in a quick-freezing tunnel at a temperature of minus 30...minus 25°C for 30-60 minutes. The temperature of the product at the outlet after freezing should not exceed minus 18°C. The resulting product was packed in a container and labeled. The finished product was stored at a temperature not exceeding minus 18°C for at least 9 months.

Below are the indicators of the product obtained with the help of automatic and semi-automatic molding line.

Table 1

Finished product quality criteria Continuous automatic molding line Semi-automatic line Product appearance The product corresponds to the reference, the appearance after t / o (microwave oven): Crescent shape. Uniform saturated golden-brown color, Dry crispy breading. Breading consists of a fine fraction (crumbs) and flakes. Crescent shape. Uniform rich golden brown color with dark brown islands. Approximate yield excluding molding waste, % 82 74 Number of marriages No more than 1% 5%

Example 2

Study of the properties of the resulting product

Produced 10 batches of products according to the invention, with different fillings and examined them for the duration of the shelf life, appearance during preparation after storage, and organoleptic analysis was carried out.

Organoleptic analysis was carried out according to the indicators:

- signs of damage, appearance;

- smell when cooking and smell when cutting;

- the taste of the filling (fullness of taste, juiciness);

- density, consistency.

Products with the following types of fillings:

- meat and outer layers of vegetable filling, stewed vegetables (tomato, potato, onion) filling - product No. 1, product in the shape of a crescent.

- cottage cheese, the outer layers are a mixture of apple and pear - product No. 2, a product in the shape of a triangle.

- minced chicken, outer layers - cheese filling with spices - product No. 3, product in the shape of a crescent.

- meat and outer layer pickled vegetables with tomato - product No. 4, a crescent-shaped product.

- fruit puree, outer layers - condensed milk - product No. 5, product in the shape of a rectangle.

- berry puree, outer layers - custard - product No. 6, product in the shape of a triangle.

After storage, the products were prepared in a microwave oven, defrosted and heated above room temperature. Shelf life was 0 months, 3 months, 6 months, 8 months.

Organoleptic analysis was carried out collegially, the result was a total score from 6 experts.

The results are presented in the table below.

No. Product No. Shelf life Appearance after defrosting Organo-leptic deviations Resp.
standard Comments 1 1 0 Corresponds. Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. The breading is dry and crispy. 2 1 3 3 1 6 4 1 8 5 1 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days. 6 2 0 Corresponds Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. Dry crispy breading 7 2 3 8 2 6 9 2 8 10 2 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days. eleven 3 0 Corresponds Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. Dry crispy breading 12 3 3 13 3 6 14 3 8 15 3 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days. 16 4 0 Corresponds Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. Dry crispy breading 17 4 3 18 4 6 19 4 8 20 4 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days. 21 5 0 Corresponds Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. Dry crispy breading 22 5 3 23 5 6 24 5 8 25 5 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days. 26 6 0 Corresponds Smell characteristic of a fresh product. There are no signs of damage. The taste of the filling is balanced. Corresponds The color is a uniform rich golden brown. Dry crispy breading 27 6 3 28 6 6 29 6 8 thirty 6 9 Corresponds Slight change in taste and aroma. Weakening of taste and aroma. Approve the shelf life of the product 240 days.

* - as a reference, a product was chosen containing the same filling as the one under study, but without storage, freshly prepared.

Thus, it is shown that:

- organoleptic properties do not depend on the filling.

- the product withstands storage for more than 6 months.

- multi-layer filling does not reduce the shelf life.

- the taste remains juicy and balanced.

Claims (11)

A method for producing a molded product from stuffed dough, comprising the following steps: a) preparation of a filling, including fillings from evenly mixed components, which are cooled to a temperature of -4 to -2 ° C, while the filling includes a meat and / or chicken filling and / or offal with or without the addition of cracklings, smoked meats , vegetables, mushrooms, cereal products, or curd filling, and / or sweet filling, and / or custard with or without the addition of fruits, berries, candied fruits, dried fruits, chocolate products; stuffing from cereal products with or without the addition of meat, chicken, cracklings, smoked meats, vegetables, mushrooms, dried fruits; stuffing of mushrooms and/or vegetables with or without meat, chicken, cracklings, smoked meats; stuffing from fruits and/or berries with or without addition of nuts, chocolate, candied fruits; cheese filling with or without the addition of cracklings, smoked meats, vegetables, mushrooms, nuts; stuffing from fish and / or seafood with or without the addition of vegetables, mushrooms, cereal products; stuffing from stewed, fried, pickled, salted vegetables; b) preparation of a dough piece from flour of the highest grades of grain crops; c) shaping the product in the dough to center the filling in the form of a stuffed product with a filling in a dough shell; d) heat treatment of the product obtained in step c) in the dough until ready by boiling at a temperature of 90-98°C for 8-15 minutes, or steaming, or deep-frying, which is carried out at a temperature of 150-200°C for 2-4 minutes; f) molding the product itself from dough with a filling in the form of a crescent, rectangle, triangle, ellipse; f) applying breading and lezon to the resulting stuffed dough product; g) deep-frying at a temperature of 150-200°C for 2-4 minutes until cooked; h) freezing at -30 to -25°C for 30-60 minutes; And i) packaging of the finished product in containers; at the same time, during molding at stage e), the filling is applied to the sheet of the dough piece in portionwise layers, and the product in the dough obtained at stage d) is laid out in the center, and then the filling is again applied in portionwise layers, and after that, a dough sheet is also fed on top of all layers of fillings. blanks so that the edges of the dough sheets coincide, and the number of layers of the filling is from 2 to 5.

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