RU47180U1 - FROZEN PANCAKE WITH TOP - Google Patents

Abstract

A frozen pancake with a filling contains a filling from the group: granular caviar, fish, honey, honey with nuts, nested in an amount of 0.05-0.3 mass of a pancake leaf, the edges of which are connected to form a cavity with a filling, and the temperature in the center of the filling is not higher minus 10 ° C. A method of preparing a frozen pancake with a filling, in which the dough is kneaded by mixing hydrated dried milk or drinking water with sugar, salt, extinguished in vinegar with sodium bicarbonate, wheat flour and sunflower oil, a pancake sheet is baked, in which the filling is inserted from the group: granular caviar, fish, honey, honey with nuts, forming a pancake with the formation of a cavity with a filling, freezing is carried out to a temperature in the center of the filling not higher than minus 10 ° C, and packaging is made after freezing. As a result of the invention, a biologically valuable, convenient for use product was obtained and an optimal production process was created with high readiness for use, the range of frozen pancakes with filling was expanded.

Description

The claimed group of inventions relates to the field of food production, in particular to methods for the preparation of semi-finished products and portioned dishes for the catering network and retail.

A known pancake with meat filling and a method for its preparation, which involves preparing a pancake sheet, heat treatment and embedding the meat filling and quick freezing (1).

The disadvantages of this pancake and method are low organoleptic properties, low biological value, duration and complexity of the cooking process, the need for deep freezing, reducing the quality of products, low attractiveness as a portioned dish for fast food enterprises.

Also known is a pancake frozen with a filling, containing a pancake sheet, in which is stuffed with fish filling (processed into a cottage cheese-like state), frozen to a negative temperature, as well as a method for preparing a pancake

frozen with a filling, in which the dough is kneaded and the filling is inserted, followed by freezing (2).

The disadvantages of this pancake and the method of its preparation are the complexity of the filling process, low organoleptic properties, low biological value, the need for deep freezing, reducing product quality, suboptimal composition and ratio of products and sequence of operations, the narrow circle of consumers, low attractiveness for most consumers, low suitability as a portioned dish for fast food enterprises.

The objective of the claimed group of inventions is to obtain a biologically valuable, convenient for use and attractive for consumers frozen pancake with filling and the creation of an optimal technological process of production while ensuring high readiness for use and improving the quality of the manufactured product, as well as expanding the range of pancakes frozen with filling and an arsenal of methods its preparation.

The technical result that provides a solution to the problem lies in the fact that the selected composition, sequence

bookmarks and quantitative ratios of the content of the starting products, packaging and processing and freezing modes allow for balance in amino acid composition (optimal content of essential amino acids), high palatability and nutrition for a period sufficient for wide distribution in the distribution network and catering establishments, and prevent arbitrary destruction of the structure of products during storage and use, to provide a bactericidal effect inside the package, to ensure Reductions losses of starting materials, while increasing the nutritional value, improved organoleptic properties, including flavor and aroma, as well as the expansion of the consumer and increase consumer demand for catering and retail trade, especially for fast food.

The essence of the invention in terms of pancake is that the pancake is frozen with a filling, containing a pancake sheet, in which the filling is placed, cooled to a negative temperature, contains a filling from the group: granular caviar, fish, honey, honey with nuts, nested in an amount of 0, 05-0.3 mass pancake sheet, the edges of which are connected to form

cavity from which the filling does not protrude, and the temperature in the center of the filling is not higher than minus 10 ° C.

Preferably, the pancake is in the form of an envelope or tube or horn and is provided with packaging.

In this case, the pancake sheet has a color from light cream to cream, a portion of butter in the amount of 8-20 g in the form of a cube in a separate package is attached to the pancake.

The pancake leaf is baked from dough containing the following components: hydrated milk powder, granulated sugar, salt baked in vinegar, sodium bicarbonate, wheat flour and sunflower oil, or from dough containing the following components: drinking water, granulated sugar, salt vinegar, sodium bicarbonate, wheat flour and sunflower oil, and the pancake leaf is preferably baked with the addition of at least one component from the group of hydrated egg powder and egg melan before adding granulated sugar g.

A pancake can be made with the following content of components for 899.068 kg of finished pancakes with filling:

Wheat flour 285 ± 25 kg Hydrated milk powder or drinking water 900 ± 50 kg Hydrated egg powder or mélange 60 ± 5 kg

Granulated sugar 7 ± 0.5 kg Common salt 3 ± 0.2 kg Baking soda (sodium bicarbonate) 3 ± 0.2 kg

Vinegar

food 0.75 ± 0.005 kg Refined sunflower oil 10 ± 0.5 kg Filling 130.128 ± 1.5 kg

from the group: red or black granular caviar, natural fish of hot or cold smoked salmon or sturgeon breeds (pieces) or boiled (minced meat), honey or honey with nuts.

The essence of the invention in part of the method of preparing a pancake is a method of preparing a frozen pancake with a filling, in which the dough is kneaded, a pancake sheet is baked and the filling is put in, followed by molding and freezing the pancake, it provides that the dough is kneaded by mixing the component from the group: hydrated dry drinking milk and water with the following components: granulated sugar, sodium bicarbonate quenched in vinegar, wheat flour and sunflower oil if uniform m promeshivanii to obtain dough with a liquid cream consistency, a pancake sheet put stuffing from the group of granular caviar, fish, honey, honey and nuts in an amount of 0.05-0.3

the mass of the pancake sheet, the pancake is formed with the simultaneous closing of the edges of the pancake sheet and the formation of a cavity from which the filling does not protrude, freezing is carried out to a temperature in the center of the filling not higher than minus 10 ° C, and packaging is performed after freezing.

Preferably, during molding, the pancake is shaped like an envelope or tube or horn.

At the same time, the pancake leaf is baked with a color from light cream to cream.

Freezing is carried out for 0.5-1.0 hours in a low-temperature chamber with forced air circulation at a speed of 4-5 m / s at a temperature of minus (25-30) ° C.

Kneading the dough is preferably carried out with the addition of at least one component from the group of hydrated egg powder and egg melange before the introduction of granulated sugar.

The preparation of the pancake is carried out, preferably, with the following content of components for 899.068 kg of finished pancakes:

Wheat flour (with a temperature of 10-20 ° C) 285 ± 25 kg Hydrated milk powder or drinking water 900 ± 50 kg Hydrated egg powder or mélange 60 ± 5 kg

Granulated sugar 7 ± 0.5 kg Common salt 3 ± 0.2 kg Baking soda (sodium bicarbonate) 3 ± 0.2 kg Food vinegar 0.75 ± 0.005 kg Refined sunflower oil 10 ± 0.5 kg Filling 130.128 ± 1.5 kg

from the group: red or black granular caviar, natural fish of hot or cold smoked salmon or sturgeon breeds (pieces) or boiled (minced meat), honey or honey with nuts.

Kneading the dough can be done with the addition of egg powder, hydrated by mixing with cold water until a buttery state is obtained with a mass ratio of 274: 726 egg powder and water, or with the addition of thawed melange.

In the drawing of figure 1 presents a three-dimensional image of a pancake in the form of an envelope, figure 2 is a three-dimensional image of a pancake in the form of a tube, figure 3 is a three-dimensional image of a pancake in the shape of a horn, figure 4 is a cross section in figure 2. Each pancake contains pancake leaf 1 and filling 2. The preparation of a frozen spring roll with filling is performed in the following order.

For a pancake with Dunyash filling, pancake sheets and filling are prepared. For the preparation of pancake sheets use:

- granulated sugar in accordance with GOST 21;

- premium baking wheat flour according to GOST 26574,

- sodium bicarbonate in accordance with GOST2156;

- whole milk powder in accordance with GOST 4495;

- sunflower oil in accordance with GOST 1129;

- table salt according to GOST R 51574;

- egg powder or egg melange according to GOST 30363;

- drinking water according to GOST 2874;

- butter in consumer packaging with an expiration date at a storage temperature of no higher than minus 18 ° C - at least 90 days.

The use of similar raw materials allowed for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation is allowed, the quality and safety of which is confirmed by sanitary and epidemiological conclusions and certificates of compliance. Work tools and equipment used in the development of quick-frozen spring rolls with filling should be made of materials approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation. Manufacturing process

should be carried out in accordance with sanitary rules and instructions for washing and preventive disinfection of equipment and supplies for food industry enterprises.

A method of preparing a frozen pancake with filling is implemented as follows.

To knead the dough, produce the preparation of raw materials. The flour obtained immediately after grinding is kept in the warehouse for at least one week for ripening at a temperature of 20-25 ° C and a relative humidity of 75-85%. In order to prevent the ingress of metallic impurities, the flour is sieved.

Frozen melange packed in jars or plastic bags is previously thawed: the banks are immersed in baths with water having a temperature of not more than 45 ° C, plastic bags with melange are placed in containers and kept in the workshop until completely thawed.

The egg powder is pre-sieved through a sieve, then mixed with cold water until a buttery state is obtained in the ratio of 274 g of egg powder to 726 g of water. Thawed melange and hydrated egg powder are not to be stored. Powdered milk is pre-mixed with cold water in accordance with the recipe attached to the powdered milk powder.

Sodium bicarbonate (baking soda) is pre-quenched with food vinegar in accordance with the recipe.

Kneading the dough is made with flour, served with a temperature of 18-20 ° C. The dough is kneaded on a batch mixer.

The components of the dough provided for in the recipe are introduced and mixed in the following sequence: hydrated milk powder (or drinking water), egg melange (or hydrated egg powder), granulated sugar, sodium bicarbonate, vinegar quenched in vinegar, flour, sunflower oil. Mixing of the components is continued until a uniformly mixed dough with the consistency of liquid sour cream is obtained.

In addition, they prepare the filling. The filling at the molding stage should not be frozen. In particular, frozen granular red salmon caviar or black sturgeon caviar is thawed, transferred to plastic containers and sent to pancake molding. Hot or cold smoked salmon or sturgeon natural fish is cut into slices of at least 1.5 g, and the boiled fish is turned into minced meat. Honey or honey with nuts is served for molding in containers.

The taste and smell of the filling should be characteristic of this type of product without a foreign smell, without bitterness.

Pancake sheet baking is performed on electric pancake machines of continuous or periodic action, rotating fryers, on small-sized small electric pans or on other similar equipment. The finished pancake sheet should have a loose loosened surface from light cream to cream color. The mass of pancake leaf is 50-60 g.

Insertion (laying) of the filling into the pancake sheet (base) and molding of pancakes with the filling is done manually. The filling, depending on the planned cost of the finished product, is invested in an amount of 0.05-0.3 pancake sheet mass, i.e. 2.5-18 g.

When forming, they give each pancake the shape of an envelope or the shape of a tube or the shape of a horn. Other appearance options are also possible. In any case, the pancake is formed with simultaneous reliable sealing of the edges of the pancake sheet and the formation of a cavity in which the filling is distributed evenly and from which the filling does not protrude. Several pancakes, as a rule, are selected at this stage for an intermediate check of appearance (shape, not protrusion of the filling, color and consistency of the test) and organoleptic indicators (taste and smell). In the context through the said cavity, the filling should be distributed

evenly, the pancake should not have lumps and traces of dough.

Molded pancakes are placed on trays of polymer materials, which are washed periodically using a 1.5-2% detergent solution.

Pancakes are frozen to a temperature in the center of the filling of minus 10 ° С and below (freezing below minus 19 ° С is not economically feasible) on trays mounted on trolleys that are placed in a 34 m ³ freezer (shock chamber) with artificial air movement . To preserve the taste and reduce the natural weight loss during freezing, pancakes should be frozen quickly - for 0.5-1.0 hours with forced air circulation at a speed of 4-5 m / s at a temperature of minus 25-30 ° С. Frozen pancakes are manually removed from the trays and then packaged, for example, into plastic bags, plastic wrap, cellophane film, cardboard boxes, plastic containers and other types of packaging using materials authorized by the State Sanitary Inspection of the Russian Federation. In each unit of consumer packaging with pancakes, consumer packaging of butter weighing from 8 to 20 g is laid, with shelf life and storage conditions not lower than that of the main product

(spring roll). Group pancakes are packed in transport containers - corrugated cardboard boxes with a net weight of not more than 20 kg.

In order to check the conformity of quality from different places of the batch, a sample is taken in the amount of 1% of the batch volume, analyzes are carried out for the content of toxic elements, pesticides, microtoxins, radionuclides, microorganisms.

On average, the nutritional and energy value of 100 g of the product: proteins 10.2 g, fats 4.5 g, carbohydrates 35.8 g, calorie content 224.5 Kcal. Vitamins: B1-0.2 mg, B2-0.11 mg, PP1-1.2 g. The invention is illustrated by the following examples, which, however, do not cover, and moreover do not limit the entire scope of the claims of this invention.

Example 1

To knead the dough on 899.068 kg of finished products take the following components:

Wheat flour 285 kg Hydrated milk powder 900 kg Hydrated Egg Powder 60 kg Granulated sugar 7 kg Common salt 3 kg Baking soda (sodium bicarbonate) 3 kg

Food vinegar 0.75 kg Refined sunflower oil 10 kg

As a filling:

Red Salmon Granular Caviar 130, 128 kg. During molding, each pancake is shaped like a tube. Nutritional and energy value of 100 g of product: proteins 10.2 g, fats 4.5 g, carbohydrates 35.8 g, calorie content 224.5 Kcal. Vitamins: B1-0.2 mg, B2-0.11 mg, PP1-1.2 g.

Example 2

To knead the dough on 900.08 kg of finished products take the following components:

Wheat flour 290 kg Drinking water 902 kg Hydrated Egg Powder 60 kg Granulated sugar 7 kg Common salt 3 kg Baking soda (sodium bicarbonate) 3 kg Food vinegar 0.75 kg Refined sunflower oil 10.2 kg As a filling: cold smoked natural sturgeon fish pieces 130, 05 kg. When forming give each pancake the form of an envelope.

Nutritional and energy value of 100 g of product: proteins 9.9 g, fats 4.8 g, carbohydrates 36.9 g, calorie content 228.4 Kcal. Vitamins: B1-0.2 mg, B2-0.12 mg, PP1-1.1 g.

Example 3

To knead the dough on 910.1 kg of finished products take the following components:

Wheat flour 295 kg Hydrated milk powder 905 kg Granulated sugar 7.5 kg Common salt 3.1 kg Baking soda (sodium bicarbonate) 3 kg Food vinegar 0.75 kg Refined sunflower oil 1 0.5 kg As a filling: honey 131.5 kg

When forming, they give each pancake the shape of a horn. Nutrition and energy value of 100 g of product: proteins 9.2 g, fats 5.1 g, carbohydrates 39.9 g, calorie content 240.1 Kcal. Vitamins: B1-0.15 mg, B2-0.11 mg, PP1-1.0 g.

Example 4

To knead the dough on 898.84 kg of finished products take the following components:

Wheat flour 284 kg

Hydrated milk powder 912 kg Melange 58 kg Granulated sugar 7.2 kg Common salt 3.2 kg Baking soda (sodium bicarbonate) 3 kg Food vinegar 0.76 kg Refined sunflower oil 10.5 kg As a filling: black granular caviar 128.7 kg

During molding, each pancake is shaped like a tube. Nutrition and energy value of 100 g of the product: proteins 10.6 g, fats 4.4 g, carbohydrates 33.9 g, calorie content 222.5 Kcal. Vitamins: B1-0.25 mg, B2-0.12 mg, PP1-1.3 g.

Example 5

To knead the dough on 900.2 kg of finished products take the following components:

Wheat flour 285 kg Drinking water 900 kg Granulated sugar 6.5 kg Common salt 3.1 kg

Baking soda (sodium bicarbonate) 3 kg

Food vinegar 0.755 kg Refined sunflower oil 10.5 kg

As a filling: honey with crushed nuts 131.6 kg

Nuts are taken preferably varieties of hazelnuts or almonds. When forming, they give each pancake the shape of a horn. Nutrition and energy value of 100 g of the product: proteins 10.0 g, fats 4.6 g, carbohydrates 40.1 g, calorie content 240.8 Kcal. Vitamins: B1 -0.16 mg, B2-0.14 mg, PP1 - 1.1 g.

In any of the examples, a frozen pancake is prepared with a filling containing a pancake sheet, in which a filling is inserted, cooled to a negative temperature, and it contains a filling embedded in an amount of 0.05-0.3 mass of a pancake sheet, the edges of which are connected to form a cavity, from which the filling does not protrude. The amount of filling is 2.5-18 g with a pancake leaf mass of 50-60 g. The temperature in the center of the filling is not higher than minus 10 ° C (usually minus 10 ° C - minus 19 ° C).

Ready-made frozen pancakes with filling are transported by refrigerated cars or vans with an isothermal body or in insulated wagons and are sold through a network of trade and public catering enterprises.

Storage periods in the distribution network and in catering establishments are:

- at a temperature not exceeding minus 5 ° С - not more than 48 hours;

- at a temperature not exceeding minus 10 ° С - not more than 30 days;

- at a temperature not higher than minus 18 ° С - no more than 90 days

from the date of manufacture.

Spring rolls are used by the consumer as follows. Before the final heat treatment, quick-frozen pancakes are freed from packaging and stacked in a greased frying pan. Thus prepared products are thawed at room temperature for 30-60 minutes, then heated in a pan until a golden crust appears. In the case of using a microwave oven, frozen pancakes are freed from packaging and immediately placed in a microwave oven. The modes of defrosting and heating products are used in accordance with the instructions for use of the microwave oven. Ready pancakes are served to the table with butter from the attached packaging.

As a result, we obtained a biologically valuable, convenient for use, and attractive to consumers frozen pancake with filling and created an optimal technological process of production while ensuring high

readiness for use and improving the quality of the manufactured product, as well as expanding the range of frozen pancakes with filling and an arsenal of methods for its preparation.

At the same time, the selected composition, bookmark sequence and quantitative ratios of the content of the starting products, packaging and processing and freezing modes allow for balance in amino acid composition (optimal content of essential amino acids), high taste and nutrition for a period sufficient for wide distribution in the distribution network and catering enterprises, to prevent arbitrary destruction of the structure of products during storage and use, provide a tank eritsidny effect inside the package, ensure the reduction of losses of starting materials, while increasing the nutritional value, improved organoleptic properties, including flavor and aroma, as well as the expansion of the consumer and increase consumer demand for catering and retail trade, especially for fast food.

Sources of information:

1. RU No. 2212156, 2003

2. RU No. 2113138, 1998 (prototype).

Claims (4)

1. Frozen pancake with a filling, containing a pancake sheet, folded in the form of an envelope or a tube or a horn in which the filling from the group is embedded: granular caviar, fish, honey, honey with nuts, taken in an amount of 0.05 ÷ 0.3 by weight of the pancake a sheet whose edges are connected with the formation of a cavity from which the filling does not protrude, and with a temperature in the center of the filling not higher than minus 10 ° С, while the pancake sheet is light cream to cream in color and baked from dough containing the following components: milk dry hydrated, granulated sugar, salt, gravy ennuyu vinegar, baking soda, wheat flour and sunflower oil, wherein at 899.068 kg of finished spring rolls take food vinegar in an amount of 0.75 ± 0.005 kg, baking soda and - in an amount of 3 ± 0,2 kg. 2. The pancake according to claim 1, characterized in that it is provided with a package to which a portion of butter in an amount of 8 ÷ 20 g in the form of a cube in a separate package is attached. 3. A pancake according to any one of claims 1 to 2, characterized in that the pancake sheet is baked with the addition of at least one component from the group of hydrated egg powder and egg melange before sugar is added. 4. The pancake according to claim 3, characterized in that it is baked with the following components, 899.068 kg of ready-made pancakes with filling: Wheat flour 285 ± 25 kg Hydrated milk powder or drinking water 900 ± 50 kg Egg powder hydrated or melange 60 ± 5 kg Granulated sugar 7 ± 0.5 kg Common salt 3 ± 0.2 kg Baking soda 3 ± 0.2 kg Food vinegar 0.75 ± 0.005 kg Refined sunflower oil 10 ± 0.5 kg Stuffing from the group: granular caviar salmon or sturgeon fish species, natural fish hot salmon or sturgeon or cold smoked (pieces) or boiled (minced), honey or honey with nuts 130.128 ± 1.5 kg