SU544411A1 - Method of breading food - Google Patents

Method of breading food

Info

Publication number
SU544411A1
SU544411A1 SU2188015A SU2188015A SU544411A1 SU 544411 A1 SU544411 A1 SU 544411A1 SU 2188015 A SU2188015 A SU 2188015A SU 2188015 A SU2188015 A SU 2188015A SU 544411 A1 SU544411 A1 SU 544411A1
Authority
SU
USSR - Soviet Union
Prior art keywords
breading
dough
product
breading food
food
Prior art date
Application number
SU2188015A
Other languages
Russian (ru)
Inventor
Станислав Леонидович Грачев
Владимир Яковлевич Фрадкин
Владимир Николаевич Коржов
Бруно Беркович Гроссман
Виктор Ефремович Лопырев
Галина Владимировна Жернакова
Original Assignee
Опытное Производственное -Техническое Объединение "Техрыбпром"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Опытное Производственное -Техническое Объединение "Техрыбпром" filed Critical Опытное Производственное -Техническое Объединение "Техрыбпром"
Priority to SU2188015A priority Critical patent/SU544411A1/en
Application granted granted Critical
Publication of SU544411A1 publication Critical patent/SU544411A1/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

1one

Изобретение относитс  к рыбной промышленности , в частности к способам панировки пищевых продуктов, и может быть использовано в кулинарии и при консервировании.The invention relates to the fishing industry, in particular to methods of breading food products, and can be used in cooking and canning.

Известен способ панировки пищевых продуктов путем нанесени  на них жидкого теста 1.There is a method of breading food products by applying them to a batter 1.

Существенными недостатками известного способа  вл етс  неравномерное капельное распределение теста и недостаточное его проникновение во внутренние слои продукта. Кроме того, при нанесении жидкого теста на продукт часть его тер етс  и не используетс  повторно из-за его повыщенной бактериологической обсемененности. Все это приводит к ухудщению качества панировки и снижению интенсивности процесса.Significant disadvantages of this method are the uneven drip distribution of the dough and its insufficient penetration into the inner layers of the product. In addition, when a dough is applied to a product, a part of it is lost and is not reused because of its increased bacteriological contamination. All this leads to a deterioration in the quality of breading and reduce the intensity of the process.

С целью повыщени  качества панировки и интенсификации процесса по предложенному способу жидкое тесто подают в струе сжатого воздуха под давлением 3-5 атм, при этом количество воды в тесте составл ет от 55 до 65% от веса муки.In order to increase the quality of breading and intensify the process according to the proposed method, the batter is fed into the jet of compressed air at a pressure of 3-5 atm, and the amount of water in the dough is from 55 to 65% of the weight of the flour.

Способ осуществл ют следующим образом.The method is carried out as follows.

Панировку продукта провод т путем нанесени  на пего жидкого теста, при этом жидкое тесто подают в струе сжатого воздуха под давлением 3--5 атм, что способствует мельчайщему его распылению. Количество воды в тесте составл ет от 55 до 65% от веса муки.The breading of the product is carried out by applying a liquid dough to it, while the liquid dough is supplied in a jet of compressed air at a pressure of 3--5 atm, which contributes to its smallest spraying. The amount of water in the dough is from 55 to 65% by weight of the flour.

Жидкое тесто распредел етс  по поверхности продукта равномерной тонкой пленкой, причем за счет сообщени  частицам теста кинетической энергии они проникают между частицами продукта, покрыва  при этом тонкой пленкой его поверхность.The batter is distributed over the surface of the product with a uniform thin film, and due to the kinetic energy being introduced into the dough particles, they penetrate between the particles of the product and cover its surface with a thin film.

Предлагаемый способ испытан в производственных услови х и по сравнению с известным он не только обеспечивает получение продукта с повыщенным качеством панировки, но и позвол ет интенсифицировать процесс.The proposed method has been tested under production conditions and in comparison with the known method, it not only provides a product with an increased quality of breading, but also allows to intensify the process.

Claims (1)

1. Жернакова Г. В. Механизаци  процессов панировки рыбы. М., Изд-во ЦНИИТЭИРХ, 1973, с. 35-37.1. Zhernakova G.V. Mechanization of fish breading processes. M., Publishing House of TsNIITEIR, 1973, p. 35-37.
SU2188015A 1975-11-05 1975-11-05 Method of breading food SU544411A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU2188015A SU544411A1 (en) 1975-11-05 1975-11-05 Method of breading food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU2188015A SU544411A1 (en) 1975-11-05 1975-11-05 Method of breading food

Publications (1)

Publication Number Publication Date
SU544411A1 true SU544411A1 (en) 1977-01-30

Family

ID=20636811

Family Applications (1)

Application Number Title Priority Date Filing Date
SU2188015A SU544411A1 (en) 1975-11-05 1975-11-05 Method of breading food

Country Status (1)

Country Link
SU (1) SU544411A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2569477C2 (en) * 2013-08-14 2015-11-27 Наталья Сергеевна Родионова Method for preparation of product for mealing meat and fish semi-products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2569477C2 (en) * 2013-08-14 2015-11-27 Наталья Сергеевна Родионова Method for preparation of product for mealing meat and fish semi-products

Similar Documents

Publication Publication Date Title
DE274334T1 (en) MEAT TREATMENT PROCESS.
GB973140A (en) Apparatus for forming shaped articles,such as edible dough products
ATE66578T1 (en) METHOD AND APPARATUS FOR FREEZING LIQUID OR SEMI-LIQUID FOOD IN SUBSTANTIALLY UNIFORM SPHERE FORM.
US2576952A (en) Apparatus for spray coating particles
DE2343951A1 (en) PROCESS FOR TREATMENT OF FINE EDIBLE MUSHROOMS AND DEVICE FOR CARRYING OUT THE PROCESS
US3021219A (en) Process for preserving baked products
FR2380744A1 (en) PROCESS FOR TREATING PRODUCTS BY HEAT AND APPARATUS FOR IMPLEMENTING THIS PROCESS
IE39839L (en) Simulated meat products.
SU544411A1 (en) Method of breading food
FI794029A (en) FOERFARANDE FOER BEHANDLING AV DJUPFRYSTA BAKVERK AVSEDDA ATT LAGRAS
US2505407A (en) Process for making rye food products
ATE2600T1 (en) METHOD AND APPARATUS FOR MAKING SHAPED WAFFLES.
US1017144A (en) Preserving of raw victuals of animal origin.
US2195165A (en) Method of cooking rice
FR2349283A1 (en) Machine to dust food items, esp. sausages, with powder - which is pneumatically recycled in totally enclosed conveyor tunnel
US2819975A (en) Method of coating freshly cut surfaces of meat
US1284305A (en) Process of drying edible pastes.
CA2064684A1 (en) Process and apparatus for concentrating high-viscosity foodstuffs
MX2008012831A (en) Continuous pickle desalting process and apparatus.
US2200963A (en) Treatment of egg whites
US3328176A (en) Cheese treating methods
GB816368A (en) Improvements in methods of and apparatus for filtering
SU682740A1 (en) Method of drying food products
CN215422641U (en) Quick fresh-keeping pepper steam enzyme-killing section equipment
IT1051635B (en) PROCESS AND PLANT FOR THE PRODUCTION ON INDUSTRIAL SCALE OF FOOD SUBSTANCE PRODUCTS REALIZED IN SUBSTANTIALLY FLAT FORMS AND PRESENTING A SUBSTANTIALLY CONSTANT THICKNESS