SU1822707A1 - Method for preparing hot snack from baked product - Google Patents

Description

The invention relates to cooking, in particular the preparation of hot snacks.

The aim of the invention is to simplify cooking, reduce cooking time, increase economy, taste and ensure zero waste.

In FIG. 1 shows a general view of the used finished bakery product rolls: in FIG. 2 - view of the product with a separated top; in FIG. 3 - the middle part with the top and bottom separated and the operation of removing the core - crumb; in FIG. 4 operations to fill the inside of the middle part, laid on the previously separated lower part, with ready-to-eat products; in FIG. 5 - view of the product during heat treatment and before use; in FIG. 6 - crumb core.

The method of preparing a hot snack is implemented in the following sequence.

Use the finished bakery product. For this purpose, both a round bun and a loaf are suitable. These foods do not have to be fresh. If so, then the bread is lightly sprayed with water, immediately before subsequent processing and baking.

Cut the product. To do this, you can cut the product in the middle and remove the core. However, it is most rational to make incisions, and the separation of parts of the product and removal of the crumb core as follows. In order to accelerate and simplify, preserve the core used in the future, the product is cut into three parts (Fig. 2) - the upper part 2 (cover), the middle part 3 and the lower part (bottom).

From the middle part 3 remove the core (crumb), put it on the bottom 4 (Fig. 4) and lay in the ready-to-eat foods available layer by layer, it can be meat products 6, for example boiled meat

1822707 A1 soy, sausage, ham, mushrooms 7 (pickled or salted), cheese 8, tomatoes 9, greens 10.

In this case, various combinations of product layers or even their mixture are possible. You can pour all this stuffing with some sauce, for example, mayonnaise or Ketchup sauce.

Then all this is covered with the upper part 2, placed on a baking sheet and placed in the oven. Topped dish can be coated with mayonnaise or sour cream. The snack is baked until cooked, i.e. good warming of products, browning buns. Depending on the dimensions of the bakery product, baking is carried out for 10-15 minutes. at medium temperature.

If the core 5 (crumb) is taken out very carefully and at the same time its area will be large enough and the integrity will not be broken, then it can be used separately by placing finished products on it, topping with sauce, and baking with the cooked one. as in the first case, a bakery product (Fig. 6).

Using this method can significantly reduce the time for preparing snacks, ensure the waste-free nature of existing products, the reliability of their processing, not only the preservation of the available taste, of each product, but also the acquisition of new flavor combinations.

Claims (2)

Claim 1. A method of preparing a hot snack from a bakery product, including cutting off the upper part from the product, selecting crumb from it, filling the prepared product with a filling of ready-to-eat products of plant and animal origin, closing it with a separated portion and heating to obtain a snack with the required degree of readiness, characterized in that, in order to expedite the method and simplify the preparation of snacks, the lower part is simultaneously separated from the product, the crumb is sampled through removal, after filling the semi-finished product with a filling, it is placed on the lower part. 2. The method of pop. 1, characterized in that, in order to increase the degree of use of the product and expand the assortment of snacks obtained, the filling is laid on the crumb and the resulting semifinished product is pulled and heated together with the main semifinished product. FIG. 7 Figl FIG. b